White Chocolate and Blueberry Sponge Cake
This sweet and spongey White Chocolate and Blueberry Sponge is vegan and ve-good! Loaded with flavour and sweet undertones from the Blueberries and white chocolate, you’d have to be choco-loco to give this a miss!
For The cake:
- 400g (13oz) self-raising flour, plus extra for dusting
- 1 1/4 tsp bicarbonate of soda
- 250g (8oz) caster sugar
- 115ml (3 3/4oz) sunflower oil
- 400ml (14fl oz) dairy-free milk, such as almond or soya
- 3 tbsp golden syrup
- 2 tsp vanilla extract
- 4 tbsp Blueberry or Blackcurrant Bonne Maman preserve. (We recommend the Blueberry).
- Fresh Blueberries (amount depends on preference)
- Tesco Vegan White choc bars (6 bars x 35g) or buttons (8 packs x 25g each) = 200g (total)
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm (9 inch) loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together.
- Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 minutes until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
- Wait until the cake completely cools down (important so the alcohol doesn’t evaporate) and pour the vodka onto the bottom side of the bottom cake layer.
- Remove the top layer of the cake from the oven and spread it with Bone Maman preserve to create at least 1cm layer. I used half of the jar of the Bonne Maman preserve.
- Place the top cake layer and cover it with chocolate (melted with the stovetop method).
- Top the cake with blueberries, according to your preference.