This is the best vegan sponge cake I have ever made, both in terms of taste and texture. I would challenge anyone to tell that it was vegan in a blind tasting! Moist, light and perfect with a hot drink, this coffee and walnut cake recipe really does tick all the boxes.
Recipe serves: 4
Prep time: 15 mins
Cooking time: 25 mins
Suitable for freezing.
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*I made this cake as an experiment, to try out the tub of xanthan gum I had recently bought. Xanthan gum is a binder and emulsifier which is often used in gluten-free baking – it can be found in the baking or free-from section of most big supermarkets.
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