The perfect vegan sponge cake

Ingredients for 1 servings:

• 300 g flour, e.g. wheat and spelt flour mixed
• 110 g sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp vanilla sugar
• 2 servings of egg substitute + equivalent liquid (can be omitted or replaced with 1 packet of vanilla pudding powder)
• 60 ml rapeseed oil
• 250 ml plant-based drink, e.g. oat, almond, soy
• 100 ml soy yogurt (yogurt alternative)
• 250 g fruit, e.g. raspberries, blueberries, or chopped nuts or chopped chocolate bars
• 50 g oat flakes
• 50 g sugar
• 70 g flour
• ½ tsp cinnamon
• ½ tsp salt
• 5 tbsp margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Also ideal for muffins, sheet cakes etc., also works without egg substitute

Preheat the oven to 175°C (fan/convection oven). Line a muffin tin with paper baking cups or a cake pan with baking paper or similar. Make the crumble batter and set aside. For the sponge cake, combine the dry ingredients. Mix the plant-based milk, soy yogurt, and oil in a separate bowl. Stir gently (with a spoon or spatula) to form a batter from all ingredients (a few lumps may remain), folding in fruit, nuts, or chocolate, if desired. Pour the batter into the muffin tins or the baking pan and spread the crumble on top. Bake at 175°C on the middle rack for 20-25 minutes (muffins), 15 minutes (sheet cake without fruit), or about 45 minutes (springform pan) (keep an eye on the pan and do the toothpick test).