Maple Syrup Sponge Cake

I love making up recipes and trying new flavours. When I ran out of vanilla essence I decided to use maple syrup in my cake recipe instead and the result was amazing! Don't be afraid to try new flavours and experiment, you never know what you can create. Vegan baking doesn't have to be difficult, use an egg replacer or non dairy milk to bind the cake and you can easily adapt any recipe or create your own.

Here is my recipe for the Maple Syrup cake, I cooked it in a loaf tin and served with Alpro single cream although it would be nice with Alpro custard or some vegan ice cream. 

Maple Syrup Sponge Cake:

* 4oz vegan butter (e.g Vitalite) 

* 3oz Billington's light muscovado sugar 

* 1tbsp Maple syrup (Pure grade) 

* 100ml unsweetened soy milk 

* 6oz self raising flour 


Pre heat the oven to Gas Mark 5 

Cream the butter and sugar together in a mixing bowl 

Add the maple syrup and mix 

Add the soy milk and mix 

Add the flour mixing until smooth and fully blended

Line a loaf tin with baking paper and add the mixture 

Bake in the oven on the middle shelf for 40 minutes 

Serve with soya cream, custard or vegan ice cream 

 Cooking cakes in a loaf tin is my favourite style as it allows you to cut slices and means you don't need loads of ingredients to create a dessert for everyone. 

 The cake rises really well- amazing since no eggs were used! Clearly they are not necessary. 

 Cut into slices and serve. This is a perfect cake for afternoon tea or great as a dessert. 

I served with Alpro single cream. Although it is great alone, with soya custard or vegan ice cream, the possibilities are endless. 

I hope you enjoy this recipe. Vegan baking can be simple and effortless and not as hard as it may seem at first. Once you get used to what ingredients to use there is no end of possibilities.