Vegan Bizcocho Casero
Indulge in the simple yet delightful charm of Vegan Bizcocho Casero, a plant-based twist on a beloved classic! This homemade vegan sponge cake combines pantry staples like all-purpose flour, almond milk, and granulated sugar with fragrant lemon zest and vanilla extract to create a perfectly moist and fluffy dessert. With just 15 minutes of prep time and 30 minutes in the oven, this recipe is both quick and easy—ideal for casual gatherings or as a sweet treat to brighten your day. The addition of apple cider vinegar and baking soda ensures the perfect rise, while the hint of citrus adds a refreshing touch. Serve it with your favorite coffee or tea, or enjoy it as a light dessert for any occasion. Whether you're new to vegan baking or a seasoned pro, this Vegan Bizcocho Casero is sure to impress with its taste, texture, and simplicity!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 240 milliliters Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 60 milliliters Vegetable oil
- 1 Zest of one lemon
Instructions
Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the sugar, almond milk, vanilla extract, and apple cider vinegar until the sugar has dissolved.
Slowly add the wet ingredients to the dry ingredients while stirring gently with a spatula or wooden spoon until just combined. Do not overmix as the batter should be slightly lumpy.
Gently fold in the vegetable oil and lemon zest until just incorporated into the batter. This will add a lovely fragrance and moist texture to your cake.
Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or spatula.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before slicing and serving.
Enjoy the vegan bizcocho casero as a delightful comforting dessert or as a sweet treat with tea or coffee!
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 151.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 498 mg | 38% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
