This sponge is more moist in texture than a sponge made with egg which has structural properties. But the recipe does work and sets to form a soft cake. Vegan margarines work very well with this recipe.
75 g vegan margarine – Vitalite dairy free
60g caster sugar
1 tbs, 15g honey or golden syrup
175g self raising flour
1 tbs, 15g baking powder
150 ml oat drink or oat milk-type drink
Line a square cake tin with baking paper or use two 17 cm sandwich tins. Preheat oven 190C/170C fan.
Beat the margarine, sugar and honey or golden syrup in a bowl until smooth.
Mix the flour and baking powder together.
Stir in 2 tbs of the flour mix into the margarine mix then gently stir in 50ml of the oat drink.
Add a little more of the flour mix then the oat drink and keep going until all the flour and oat drink have been added to make a smooth mixture that drops off the spoon.
Spoon into the cake tin and place in the oven and cook 25-35 mins.
The cake springs back to touch when done, but check if a knife or skewer comes out clean. If not, bake for more time.
Cool in the tin for 5 minutes then take out of the tin and cool on a wire rack.
Cut the cake in half when cool, then spread with jam and whipped cream.