Easy Vegan Sponge Layer Cake

Vegan Sponge Layer Cake

1. Pre-heat the oven. Line the base of two 17cm/7” round cake tins with parchment and grease the sides with some oil.
2. Put the sponge mix into a mixing bowl, add the chickpea flour, tapioca, and baking powder and stir to mix the flours together well.
3. Sieve this into another mixing bowl to mix and aerate the flour blend.
4. Put the milk and oil into the empty bowl and beat together.
5. Add the prepared blend of flours and stir into a thick paste.
6. Divide the mixture between the prepared cake tins and smooth the top with a knife.
7. Bake for 28-30 minutes until golden and the sponge springs back when touched.
8. Allow to cool in the tin for 5 minutes before turning out onto a wire rack and remove the backing paper and leave to cool.

Filling and Topping

1. Sieve the icing sugar into a mixing bowl.
2. Add the spread and mix together well.
3. Spread this evenly over one cold sponge layer.
4. Spoon the jam on top and spread this out.
5. Place the second sponge on top.
6. Sieve the remaining teaspoon of icing sugar over the cake and serve.