Hey! I made one of your cake recipes and it's the best flipping one I've ever made! I used your recipe because I was out of milk and eggs at the time and never expected my cake to be better than any recipe I've ever tried! So.....thank you!!!!
Thank you for posting. However, to make any cake successfully, vegan or not, you need to make sure the size of the tin matches the recipe and I don’t recall you stating which size tin you used. So if anyone made this cake and it came out heavy, that might be why. Also, if not using eggs you need some kind of protein instead, and this doesn’t have any. So using almond or soya milk instead of the water will work better. Plus, if you put a little vinegar or lemon juice into the milk for 5 minutes before you add it to the cake, it thickens the milk to make it more like buttermilk, and it’s this that helps it rise better. But she is correct on saying that the sponge is more like an American one, as theirs tend to be stodgier.
Why does it NEED protein? I thought eggs are used for their property to harden while reaching higher temperatures, not for the proteins? Proteins themselves don't have that property, I guess.
I’ve noticed lately that RUclipsrs are inserting strange video clips…..WHY?…..it’s irritating, distracting and annoying!😵💫…….I just came here for the recipe!
Delicious - so good not to have to use products stolen from animals. Thank you! ❤
That's so great to hear! Great to have you onboard our mission to help people & planet thrive ♻️
While I don't necessarily agree with this, I like how easy and well put together this recipe is! Will probs try it....
Hey! I made one of your cake recipes and it's the best flipping one I've ever made! I used your recipe because I was out of milk and eggs at the time and never expected my cake to be better than any recipe I've ever tried! So.....thank you!!!!
Thank you for posting.
However, to make any cake successfully, vegan or not, you need to make sure the size of the tin matches the recipe and I don’t recall you stating which size tin you used. So if anyone made this cake and it came out heavy, that might be why.
Also, if not using eggs you need some kind of protein instead, and this doesn’t have any.
So using almond or soya milk instead of the water will work better.
Plus, if you put a little vinegar or lemon juice into the milk for 5 minutes before you add it to the cake, it thickens the milk to make it more like buttermilk, and it’s this that helps it rise better.
But she is correct on saying that the sponge is more like an American one, as theirs tend to be stodgier.
Why does it NEED protein? I thought eggs are used for their property to harden while reaching higher temperatures, not for the proteins? Proteins themselves don't have that property, I guess.
I'm wanting to swap my standard Betty Crocker and 4/5ths of a can of coke for a homemade recipe.
Hoping this works!
I made it last week, it worked!😱😍 It was nice and fluffy, no sinking! Just don't overmix and don't open the oven door before 30 mins
amazing, that's great to hear! Thank you for sharing Dayane 😍🙌
Can I fold in some whipped aquafaba? Or will this destroy the batter's consistency?
Out of curiosity did you add aquafaba? As I have seen some recipes using it.. Many thanks in advance if you see this..✌🏽🙌🏽🙏🏽💚☘️
Thanks for sharing this simple recipe
Great recipe, thanks for sharing. Do you have a vegan ganache recipe that you could share? Thank you
We do! Check out our ganache recipe and tons more on our blog, Planted. Happy baking 🌱 allplants.com/blog/recipes/easy-vegan-chocolate-ganache-recipe
Thank you so much ☺️
You're most welcome! 💛
100ml of oil in not 100g. Which one did u use? ml or g? Thanx
amelia dimoldenberg if she decided to go the pastry chef route
I tried this recipe and it came out so nice!! Thank you so much for sharing ❤
Can I make a jellyroll with this batter?
you sure can 🙌
looks fantastic thank you!
❤thank you tried the recipe to make the sponge and it turned out really well 😊 thanks for the demonstration and step by step guide!
Wow best Vegan cake cuz no need of any other plant based things but still came out amazing.
I made this but it turned out claggy 😬
Me too...
now im curious to know, how does a British cake taste like :)
Hello, is there any recipe for swissrole? Vegan of corse :)
I’ve noticed lately that RUclipsrs are inserting strange video clips…..WHY?…..it’s irritating, distracting and annoying!😵💫…….I just came here for the recipe!
How do you use your recipe for 6 inch cake 4 layers
Can I substitute date syrup for sugar?
I don't have self-rising flour. What is the alternative
Thx for sharing this recipe
For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
Not that easy though
Omg, i really love your content
So cute ^^
💛✨
Looks rly yummy😋
But it's not Vegan
Hey Dawn 👋
The recipe is available over on our Planted blog here 👉 bit.ly/blog_sponge & contains only plant based ingredients, don't worry 🙌
How did you make the frosting and butter cream?
Hey Chris! You can find the recipe to the butter cream here 👉 ruclips.net/video/jSNE1lu69sQ/видео.html
Wow looks so good❤
🙌✨
Great cake! Love the little clips you include - so funny!
We're glad you enjoyed 🌱💛
LOOKS DELICIOUS 😋
Just found this channel...um, new fav💥👌👋🌈
Welcome 💚
Thats not real sponge cake.. it looks heavy..if compared to real sponge cake having eggs
I'd sacrifice a little bounce in my cake to not have cruelty and better health (besides tmao eggs even backyard ones a lot of pesticide residue).
@@scrane5500 ok but dont call it sponge. it is not a sponge