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Ingredients
  • subheading: Vegan Vanilla Sponge Cake:
  • 2 ½ cups (310g) all-purpose plain flour, (note 1 for gluten free)
  • ¾ cup (150g) granulated sugar
  • 3 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • Pinch of salt
  •  
  • 1 ¼ cup (310g) dairy-free milk
  • ¼ cup (65g) neutral flavored oil
  • 1 tablespoon white or apple cider vinegar, optional
  • 1 teaspoon vanilla extract, optional
  • subheading: Three-milk syrup:
  • 320g (11 oz) dairy-free sweetened condensed milk, for example coconut or oat
  • ¾ cup (190g or 7 oz) dairy-free evaporated milk, (note 2)
  • ¼ cup (65g or 2 oz) dairy-free milk, or more evaporated milk
  • subheading: To decorate:
  • 400g (15 oz) dairy-free whipping cream, (I used Nature's Charm coconut whipping cream)
  • ground cinnamon, optional
  • fresh strawberries or raspberries, optional
Steps
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