What do you do with yourself on a rainy day?
Relentless precipitation can leave you feeling sluggish. Like there’s nothing in the world that can be done that doesn’t involve going outside.
I urge you – BAKE!
Last Saturday was one of those exceptionally gloomy days that would make you forget sunshine ever existed. But these days happen, and so we must make hay while the sun doesn’t shine ?? 🤔
Anyway, I brightened up our day with this delightful cake!
It was so amazingly light, I couldn’t believe it. So light you could have two big slices without feeling nauseated – a miracle!!
In all seriousness though, everything about this cake was spot on. The white chocolate was balancing the tart of the raspberry flavour perfectly.
Such. A. Dream.
All three elements of this cake – sponge, icing and curd – are extremely diverse and can be transferred to other recipes. So please experiment and show me the results!
I hope you enjoy this simple, yet scrumptious cake as much as I did.
Vegan White Chocolate and Raspberry Sponge Cake
For the Raspberry Curd
- 80 g raspberries frozen is fine
- 75 ml almond milk
- 1 1/2 tbsp maple syrup
- 4 tsp cornflour
For the Icing
- 100 g vegan butter I use Vitalite or Pure
- 150 g vegan white chocolate chips (melted)
- 200 g icing sugar
For the Sponge
- 360 ml almond milk
- 1 1/2 tbsp apple cider vinegar
- 200 g caster sugar
- 100 ml coconut oil (melted)
- 1 tbsp vanilla extract
- 1 lemon (zest only)
- 250 g self-raising flour
- 2 tbsp cornflour
- 1/2 tsp bicarbonate of soda
For the Curd
- Place raspberries and milk into a blender until smooth. Strain the liquid through a fine sieve to remove any seeds.
- Place liquid in a small saucepan and add cornflour and maple syrup. Bring to a med-low heat and stir until the mixture comes to a low boil and thickens. It should be a perfect consistency after 5 minutes. The mixture should be smooth.
- Transfer liquid to a container and allow it to cool.
For the Icing
- Place the white chocolate chips in the microwave on a very low power until melted, stirring frequently.
- In a mixing bow, beat together the vegan butter and icing sugar until light and fluffy. Slowly add the melted white chocolate chips until well combined. Set aside until needed. Do not refrigerate (chocolate will harden up).
For the Sponge
- Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- In a large bowl, whisk the almond milk and apple cider vinegar and set aside for 5 minutes. Then add the caster sugar, melted coconut oil, vanilla and lemon zest. Stir until combined.
- In a separate bowl, sieve the flour cornflour and bicarb together, then add half of this dry mixture to the wet ingredients. Mix until well combined, then add the rest of the dry ingredients. Mix again until very well combined.
- Divide the batter evenly between the prepared cake tins and bake for 30 minutes until a skewer inserted in the middle comes out clean.
- Allow the sponges to cool for 15 minutes in the tins before turning out onto a wire cooling rack to cool completely.
- Once fully cooled, spread half of the white chocolate icing onto the first sandwich, followed by all of the raspberry curd. Place remaining sandwich on top and spread remaining icing on top. Cut a big slice and enjoy!