The EASIEST Vegan Sponge Recipe With Professional Pastry Chef | Baking Basics | allplants

100ml of oil in not 100g. Which one did u use? ml or g? Thanx

How did you make the frosting and butter cream?

Great cake! Love the little clips you include – so funny!

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.

LOOKS DELICIOUS 😋

I made this but it turned out claggy 😬

Just found this channel…um, new fav💥👌👋🌈