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Hello lovelies, I don’t think it would come as a surprise that I like to share a cake recipe with you during berry season. This time it’s a recipe for an almond sponge cake with whipped cream and berries. It’s the perfect summer cake because it‘s easy to prepare and can be topped with any type of berries (or any other fruits). You should still be able to find some elderflowers before they fully fade and turn into berries.
Of course the sponge cake is without any eggs and yet it’s pretty fluffy. This is mainly because of adding some sparkling water, which is my favorite method when baking vegan cakes. The sparkling water makes the dough rise easily and become very fluffy – give it a try. I also add it to my waffle recipes and the muffins here.
And now here is the recipe for the cake:
This sponge cake tastes best if it’s slightly cooled, especially now that it is nice and warm outside. My sponge cake has a mild brown color because I used coconut blossom sugar. I truly like this sort of sugar because it adds a slight caramel flavor to anything baked with it. In general I hardly ever use white industrial sugar (occasionally powdered sugar). If the look of the cake is important to you, you may also use birch sugar alternatively.
I used whippable soy cream, even though I’m not a big fan of soy milk or soy yogurt. But the cream is delicious and so easy to whip (available at the orange M :-)). The true stars of this cake are the fresh berries. I used fresh blueberries, strawberries, raspberries and blackberries – so good. Of course you can also use just one kind of berries, however you like.
This was definitely not that the last berry recipe which will expect you in the near future. The best thing about summer: all these delicious and local berries you can now buy or even harvest in your own garden. I’m looking forward to receiving your pictures if you try this recipe. I’m sure your family or your next visitors will be very happy to taste this cake!