Vegan Cherry Sponge Cake

Mostly I are making cakes. And eating cakes. Mostly I are happy.

This makes such a delicious, dense, moist, rich cake you will wonder where this recipe has been all your vegan life.

Vegan Cherry Cake


3 cups of self raising flour
1 cup sugar
1 cup glace cherries, halved
teaspoon salt
2 cups coconut milk (which conveniently is one whole tin)
2/3 cup of groundnut oil
teaspoon vanilla essence
2 teaspoons cider vinegar


Heat the oven to 180 degrees. Grease and line a 9 inch cake tin (deep one).
Sift the flour, sugar and salt into a large mixing bowl. In another bowl stir together the coconut milk, oil and vanilla and add to the flour, sugar and salt. Add the halved cherries and mix until you get a smooth batter. The consistency will be quite thick for a cake batter but this is good.
Just before pouring into the cake tin, stir in the cider vinegar.

Bake for about 1 hour 30 mins (check after 1 hr 15 mins) until a toothpick inserted into the centre comes out clean. Don't be tempted to open the oven for at least an hour or it will sink!
Cool in the tin.