VEGAN PASSIONFRUIT SPONGE CAKE

Okay, so this isn't exactly a sponge cake because it isn't based solely on flour, sugar and eggs but it tastes like one and is honestly the easiest cake to make. It's a very reliable recipe for me, and it's pretty much impossible to mess up! You can also tweak it a little bit to turn it into an entirely different recipe (exchange 1/3 of a cup of flour for cocoa powder and reduce the vanilla essence by 3tsp and you have chocolate cake!)

What you'll need:

• 2 cups of plain flour
• 1 + 1/4 cups of caster sugar
• 1tsp of bicarb soda
• 1/2tsp of salt
• 1 cup of warm water
• 1/2 cup of vegetable oil (or another oil, doesn't matter too much)
• 2tsp of apple cider vinegar/white vinegar
• 4tsp of vanilla essence
• 180g of icing cugar
• 20g of vegan butter (optional/I use Nuttelex)
• 1 + 1/2 tbsp of passionfruit pulp (you can buy this in a tin)

Method:

1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare a 20cm round baking tin. (I didn't prepare a tin or use one to these specifications and you will find out why in a moment)
2. In a large mixing bowl, use a fork to mix together the dry ingredients - I like to use a fork because I feel like it gives a more thorough mixing.
3. Add the wet ingredients to the mixture and combine. Try not to eat any of the batter because you won't be able to stop!! I ate so much I had to put the cake in a smaller tin... wow
4. Check on the cake in about 30 minutes by poking a fork or a skewer into it. If the fork comes out clean, it is ready to be taken out. If not, leave it in for a bit longer.
5. Once the cake has cooled down, make the icing by mixing the vegan butter, icing sugar and passionfruit pulp and spoon it on top! Done!
   Hint: remember not to put the icing on until the cake is no longer warm! I always make that mistake.
   

This is a very sweet recipe so prepare yourself...
Thanks for reading! Leave a comment if you decide to make this! :)