Good morning everyone! How are we?

Today I bring you one of the most successful recipes and one that you have asked me for the most in a long time, since I uploaded the photo to my networks.  This Saturday’s recipe is this eggless sponge cake (and totally vegan, clearly) with lemon flavor and covered with mango and peach cream decorated with blueberries, pistachios and lemon slices. Almost nothing.

Ingredients

For the lemon cake (without eggs)

1 cup and 1/2 of non-dairy milk (I used soy)
1 cup and 1/2 of flour for Biscuits + a reserve (a flour that is mixed with yeast, in Mercadona you have it)
1/2 cup of Sunflower Oil
A splash of Olive oil
1/2 large lemon
1 soy yogurt (125 gr)
1/4 cup of Agave Syrup (you can replace it with your usual sweetener)

Materials we will need: a removable round mold (mine is 18cm in diameter), a juicer, some whisks and a very fine strainer.

For the cream

150 grams of cashews (soaked for 8 hours or cooked for 1 or 2 hours)
1/2 large lemon (we will use the same as for the cake)
Blueberries
1 peach
1 Mango
4 pitted dates
1 cup and 1/4 of non-dairy milk (I used soy)
Optional: Pistachios

Step by step

  1. Pour the soy yogurt into a bowl. On the other hand, squeeze half a lemon and grate its peel, previously washed. Pour all the grated peel over the yogurt, together with half of the squeezed juice (we reserve the other half for the cream). Mix well.
  2. Add the cup and a half of non-dairy milk, the 1/4 cup of Agave Syrup and the half cup of sunflower oil. Mix very well, until the mixture is as homogeneous as possible.
  3. We chop a slice of peach and another of mango, and add it to the bowl. We mix well. Reserve the rest of the peach and mango for the top cream.
  4. It’s time to add the flour. It is better to do this process slowly and with patience to avoid lumps, since the final result will thank you. To do this, we will take a cup and a half of flour, a very fine strainer and the whisks.
  5. With the strainer in one hand and the cup of flour in the other, place the strainer on top of our bowl and We fill with flour. Now we leave the cup and, gently shaking the strainer, let the flour pass through it, to avoid lumps. This process is called “sieving”.
  6. Ideally, you should keep stirring while adding the flour, but if you don’t feel like it, sift small amounts of flour and keep stirring. When the mixture is homogeneous and without lumps, we repeat the process again until we finish with a cup and a half of flour.
  7. Regardless of the time it takes, it is important that you beat the mixture enough so that it does not generate lumps.
  8. When we have the dough ready, we preheat our bowl to 180 degrees.
  9. Meanwhile, We take our bowl and with the help of a brush, napkin or our own hands, we will grease the entire base and the sides with Olive Oil or Sunflower Oil itself.
  10. Furthermore, we will add a pinch of flour as well sifted, as shown in the photo below, so that unmolding is much easier and our eggless sponge cake does not stick.
  11. Pour the dough onto the mold and put it in the oven at 180 degrees s for 40-45 minutes.

    Time may vary depending on oven and pan. To know if it is done correctly, we will look at two things: that the cake has already taken a golden color and that, when sticking a toothpick or a fork into it, it comes out completely dry.

    < img class="aligncenter size-full wp-image-5398" src="https://recetasveganas.net/wp-content/uploads/2017/09/receta-biscocho-sin-egg-vegano-5.jpg" alt ="" width="671" height="500">*You don’t have to take the silver foil around the mold into account, that’s just a consequence of the mold breaking at the last minute.

  12. While our vegan cake bakes, we are going to prepare the fruit and cashew top cream. To do this, mix 150 grams of cashews soaked for 8 hours in a mixing bowl, the rest of the mango and peach, 4 dates to sweeten and the lemon juice that was previously left over.
  13. Next, add a cup of non-dairy milk and blend well, until creamy, smooth and smooth. Now it’s time to observe the density of the cream. I didn’t want it to be too thick or too runny, but creamy, overflowing the cake but not dripping, so I added 1/4 more soy milk. This part is optional, you can add more or less milk depending on how you want the cream to be. 
  14. When our cake is ready ready, we remove it from the oven and let it cool in the open air, until it is no longer hot (otherwise we run the risk of it breaking during unmolding).
  15. When it is warm, we unmold it and place on a tray, baking paper or serving plate. Then, we add the cream little by little on top, until the entire upper part is filled and it slightly overflows on the sides.
  16. To finish , decorate with a few slices of lemon, some blueberries and peeled and chopped pistachios.

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