Hey! I made one of your cake recipes and it's the best flipping one I've ever made! I used your recipe because I was out of milk and eggs at the time and never expected my cake to be better than any recipe I've ever tried! So.....thank you!!!!
Thank you for posting. However, to make any cake successfully, vegan or not, you need to make sure the size of the tin matches the recipe and I don’t recall you stating which size tin you used. So if anyone made this cake and it came out heavy, that might be why. Also, if not using eggs you need some kind of protein instead, and this doesn’t have any. So using almond or soya milk instead of the water will work better. Plus, if you put a little vinegar or lemon juice into the milk for 5 minutes before you add it to the cake, it thickens the milk to make it more like buttermilk, and it’s this that helps it rise better. But she is correct on saying that the sponge is more like an American one, as theirs tend to be stodgier.
Why does it NEED protein? I thought eggs are used for their property to harden while reaching higher temperatures, not for the proteins? Proteins themselves don't have that property, I guess.
I am so annoyed with vegan recipe channels. Everything is this underdeveloped unscientific nonsense. I guess it's harder when you don't have a long tradition to draw from sigh. As there is no other option online I will try this recipe tomorrow
@@BetaSFDarchive Yes :3 in my oven it turns to this weird deep fried crustiness that I didn't enjoy at all. I will strongly suggest replacing egg not by more levener (??? why would anyone do that) but instead by high protein flour, or wheat gluten / chickpea flour + water 6g+30g per egg. I've gotten good results replicating arbitrary non vegan recipes by replacing the eggs this way good luck on your journey! PS: I was originally trying to replicate exactly the protein content of egg using the gluten and had to upscale to get approximate results. Maybe I did a conversion error somewhere, eggs are a weird ingredient
@@BetaSFDarchive in general in my testing, gluten gives more chew instead of sponginess because it doesn't crystallize as clearly as egg does (or something other in that range of effect) I really have no approach to solving this problem, but I could suggest you try all protein sources you can find for this. I have no access to a high-cashew milk substitute for example because I don't have a blender at home
I’ve noticed lately that UA-camrs are inserting strange video clips…..WHY?…..it’s irritating, distracting and annoying!😵💫…….I just came here for the recipe!
Hey! I made one of your cake recipes and it's the best flipping one I've ever made! I used your recipe because I was out of milk and eggs at the time and never expected my cake to be better than any recipe I've ever tried! So.....thank you!!!!
I made it last week, it worked!😱😍 It was nice and fluffy, no sinking! Just don't overmix and don't open the oven door before 30 mins
amazing, that's great to hear! Thank you for sharing Dayane 😍🙌
Delicious - so good not to have to use products stolen from animals. Thank you! ❤
That's so great to hear! Great to have you onboard our mission to help people & planet thrive ♻️
While I don't necessarily agree with this, I like how easy and well put together this recipe is! Will probs try it....
Thanks for sharing this simple recipe
Thank you for posting.
However, to make any cake successfully, vegan or not, you need to make sure the size of the tin matches the recipe and I don’t recall you stating which size tin you used. So if anyone made this cake and it came out heavy, that might be why.
Also, if not using eggs you need some kind of protein instead, and this doesn’t have any.
So using almond or soya milk instead of the water will work better.
Plus, if you put a little vinegar or lemon juice into the milk for 5 minutes before you add it to the cake, it thickens the milk to make it more like buttermilk, and it’s this that helps it rise better.
But she is correct on saying that the sponge is more like an American one, as theirs tend to be stodgier.
Why does it NEED protein? I thought eggs are used for their property to harden while reaching higher temperatures, not for the proteins? Proteins themselves don't have that property, I guess.
I tried this recipe and it came out so nice!! Thank you so much for sharing ❤
❤thank you tried the recipe to make the sponge and it turned out really well 😊 thanks for the demonstration and step by step guide!
Great cake! Love the little clips you include - so funny!
We're glad you enjoyed 🌱💛
Wow best Vegan cake cuz no need of any other plant based things but still came out amazing.
looks fantastic thank you!
Great recipe, thanks for sharing. Do you have a vegan ganache recipe that you could share? Thank you
We do! Check out our ganache recipe and tons more on our blog, Planted. Happy baking 🌱 allplants.com/blog/recipes/easy-vegan-chocolate-ganache-recipe
Thank you so much ☺️
You're most welcome! 💛
Wow looks so good❤
🙌✨
Omg, i really love your content
So cute ^^
💛✨
Can I fold in some whipped aquafaba? Or will this destroy the batter's consistency?
Out of curiosity did you add aquafaba? As I have seen some recipes using it.. Many thanks in advance if you see this..✌🏽🙌🏽🙏🏽💚☘️
I'm wanting to swap my standard Betty Crocker and 4/5ths of a can of coke for a homemade recipe.
Hoping this works!
How do you use your recipe for 6 inch cake 4 layers
Can I make a jellyroll with this batter?
you sure can 🙌
100ml of oil in not 100g. Which one did u use? ml or g? Thanx
I don't have self-rising flour. What is the alternative
Thx for sharing this recipe
For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
Hello, is there any recipe for swissrole? Vegan of corse :)
Can I substitute date syrup for sugar?
LOOKS DELICIOUS 😋
How did you make the frosting and butter cream?
Hey Chris! You can find the recipe to the butter cream here 👉 ua-cam.com/video/jSNE1lu69sQ/v-deo.html
amelia dimoldenberg if she decided to go the pastry chef route
now im curious to know, how does a British cake taste like :)
Why not use plant based milk instead of water?
Just found this channel...um, new fav💥👌👋🌈
Welcome 💚
I made this but it turned out claggy 😬
Me too...
what is with the editing in this video :crying: every second another unrelated movie clip
also what kind of chef doesn't know oil is not 1 g/ml dense
I am so annoyed with vegan recipe channels. Everything is this underdeveloped unscientific nonsense. I guess it's harder when you don't have a long tradition to draw from
sigh. As there is no other option online I will try this recipe tomorrow
@@angrymurloc7626 results? Did you bake it?
@@BetaSFDarchive Yes :3 in my oven it turns to this weird deep fried crustiness that I didn't enjoy at all. I will strongly suggest replacing egg not by more levener (??? why would anyone do that) but instead by high protein flour, or wheat gluten / chickpea flour + water 6g+30g per egg. I've gotten good results replicating arbitrary non vegan recipes by replacing the eggs this way
good luck on your journey!
PS: I was originally trying to replicate exactly the protein content of egg using the gluten and had to upscale to get approximate results. Maybe I did a conversion error somewhere, eggs are a weird ingredient
@@BetaSFDarchive in general in my testing, gluten gives more chew instead of sponginess because it doesn't crystallize as clearly as egg does (or something other in that range of effect) I really have no approach to solving this problem, but I could suggest you try all protein sources you can find for this. I have no access to a high-cashew milk substitute for example because I don't have a blender at home
Looks rly yummy😋
But it's not Vegan
Hey Dawn 👋
The recipe is available over on our Planted blog here 👉 bit.ly/blog_sponge & contains only plant based ingredients, don't worry 🙌
I’ve noticed lately that UA-camrs are inserting strange video clips…..WHY?…..it’s irritating, distracting and annoying!😵💫…….I just came here for the recipe!
Waisted my time watching get real say recipe in cups and tables spoon I hate when you utters do that keep your recipe to your self
Not that easy though
Thats not real sponge cake.. it looks heavy..if compared to real sponge cake having eggs
I'd sacrifice a little bounce in my cake to not have cruelty and better health (besides tmao eggs even backyard ones a lot of pesticide residue).
@@scrane5500 ok but dont call it sponge. it is not a sponge