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National School Meals Week gets Veganised..!

National School Meals Week gets Veganised..!

Traditional School Meal meets World Vegan Day in National School Meals Week

This week is very special for a number of reasons: the week consists of Halloween, World Vegan Day today 1st November and National School Meals Week.

School meals conjure different memories for us all. These memories range from the bland and unidentifiable to the sweet and delicious. The one thing they have in common is that ten, twenty or even fifty years later, most of us find it easy to remember our favourites.

As we discussed this subject in the Pudology Office, we naturally fell onto the topic of our favourite desserts – the winner? The Jam and Coconut Sponge cake! Who else remembers munching through giant slabs of the sweet, spongy deliciousness as it swam happily in warm custard?

We took inspiration from our beloved memories for one of our November recipes. As World Vegan Day falls during the same week (November 1st), we combined the two and ‘veganised’ an old favourite!

The result was a massively upgraded old favourite suitable for kids and parents. Totally free of dairy and eggs, this one is great to serve for any occasion.

Vegan Jam and Coconut Sponge Cake

School Sponge 3 Rehash

Yield:

1 cake

Time:

Prep 15 minutes, Cook 30 minutes

Ingredients:

• 250ml Soya milk
• 2 tsp Vanilla Extract
• 75ml Rice Bran Oil
• 250g Plain flour
• 100g soft light brown sugar
• 100g Caster sugar
• 1 tsp Bicarbonate of Soda
• Pinch Salt
• 1 tbsp Apple Cider Vinegar
• 5 tbsp Raspberry jam
• 5 tbsp Desiccated coconut

School Sponge Collage

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Grease an 8 inch x 8 inch square cake tin.
3. Combine the soya milk, vanilla extract and apple cider vinegar. Whisk and leave aside for five minutes.
4. Mix the flour, sugar, bicarbonate of soda and salt in a bowl.
5. Add the rice brain oil and soya milk mixture.
6. Combine the wet and dry ingredients but do not mix thoroughly.
7. Pour the mixture into the prepared cake tin.
8. Before putting in the oven, bang the bottom of the cake tin on a hard work surface to remove air bubbles.
9. Bake for 25 minutes until golden brown; a skewer inserted into the middle should come out clean.
10. Allow the cake to cool completely.
11. Once cooled, flip the cake over so the flatter edge is on top.
12. Spread the cake with the jam and top with the coconut.
13. Enjoy with warm vegan custard

For a gluten-free version of the recipe, swap the plain flour for your favourite gluten-free blend and add a tsp of Xanthan Gum.School Sponge 6 Rehash

Be sure to tag us on Instagram, Twitter or Facebook if you try this recipe at home – we’d love to see what you come up with!

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