Egg and Dairy Free! Strawberry Sponge Cake Recipe

Name: Egg and Dairy Free! Strawberry Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams Cake flour (sifted); 1 pinch Salt; 5 grams Baking powder; 200 ml Soy milk; 1 1/2 tbsp Maple syrup; 20 ml Canola oil; 1 dash Vanilla extract; 1 one package Tofu; 2 tbsp Marmalade; 1 from 1/4 of a lemon Lemon juice; 1 dash Vanilla extract; 1 dash Liqueur (rum, Cointreau, or any other preferred liqueur); 1 Strawberries

Servings: persons

180 grams Cake flour (sifted)
1 pinch Salt
5 grams Baking powder
200 ml Soy milk
1 1/2 tbsp Maple syrup
20 ml Canola oil
1 dash Vanilla extract
1 one package Tofu
2 tbsp Marmalade
1 from 1/4 of a lemon Lemon juice
1 dash Vanilla extract
1 dash Liqueur (rum, Cointreau, or any other preferred liqueur)
1 Strawberries

1
Preheat the oven to 170C.
2
Combine the dry ingredients of in the list and stir well with a whisk.
3
In a separate bowl, whisk together all the ingredients.
4
Add the Step 2 dry ingredients into the mixture from Step 3.
5
With a spatula, mix until incorporated.
6
Do not knead.
7
Pour the batter into a parchment paper-lined pound cake mold, and bake it in the preheated oven for 25 minutes.
8
Pour some hot water in the baking tray.
9
Tofu cream: combine all the ingredients and put it in a food processor.
10
Mix until smooth and chill in the refrigerator.
11
Once the cake is done baking, transfer it on a rack to cool.
12
Slice in half to make 2 layers.
13
Decorate the cake from Step 6 with the tofu cream and strawberries.
14
Once the decoration is finished, chill in the refrigerator until settled.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 180 grams Cake flour (sifted), 1 pinch Salt, 5 grams Baking powder, 200 ml Soy milk, and more.

Yes, Egg and Dairy Free! Strawberry Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg and Dairy Free! Strawberry Sponge Cake

How did you like this recipe?

Frequently Asked Questions