Vegan Sponge Cakes (Strawberry Shortcake)
Made with simple pantry ingredients, these vegan sponge cakes come together in less than 30 minutes! (gluten-free option)
Servings: 5 cakes
Calories: 225kcal
Ingredients
- 1 cup all purpose flour or gluten-free all purpose
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt or ¼ teaspoon, depending on your preference
- ¾ cup non-dairy milk I used soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup organic cane sugar or coconut sugar
- 1 teaspoon vanilla extract
- 3 tablespoons melted and cooled coconut oil or melted vegan butter (
Instructions
- Preheat oven to 350°F. Grease a mini loaf pan (or muffin pan) for 5 loaves (or 10 muffins). *Be sure to melt the coconut oil first so that it has plenty of time to cool. If it is hot, it will solidify when you add it to the wet ingredients (because of the cold milk).
- In a medium-size bowl, combine the flour, cornstarch, baking powder, sugar and salt. Whisk to combine.
- In a large bowl, combine milk, vinegar, vanilla, and melted and cooled coconut oil.
- Using a fine mesh sieve, sift the flour mixture into the large bowl with the wet ingredients. If you don't have a fine mesh sieve, just add the flour in three separate steps as you stir. Stir until evenly combined. Careful not to over-stir. It's ok if there are a few small lumps in the batter.
- Transfer the batter to the greased loaf pan (or muffin tin) and bake for 18-20 minutes, or until just firm to the touch. Allow to cool completely before serving.
- Serve with coconut whipped cream and sliced strawberries, and enjoy!
Nutrition
Calories: 225kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 252mg | Potassium: 160mg | Fiber: 1g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg