Jump to Recipe Jump to Video Print Recipe

Hope Mdakane's Chickpea Sponge

Who can enjoy their tea or coffee without a pillowy soft and moist sponge cake? This delicious chickpea sponge is from Hope Mdakane's winning vegan entremet recipe from The Festive Plant Powered Show and SA Young Chefs Plant-Based competition.

Print Recipe Pin Recipe

Course Dessert, High Tea

Ingredients

60 g Silken Tofu (firm)
5 g Lemon Juice
20 g Almond Milk
30 g Coconut Oil
250 g Apple Sauce
35 g Blackstrap Molasses
100 g Chickpea Flour
20 g Cornflour

Instructions

Mix tofu, lemon juice and almond milk in a blender and blend until smooth to create a crème fraiche.
Melt the coconut oil over a bain-marie and add in the crème fraiche.
In a mixer, whisk the apple sauce and molasses until completely combined.
Fold in the sieved flour and cornflour.
Fold in the crème fraiche.
Bake at 160 ̊C for about 20 to 25 minutes or until golden-brown on top and set aside. Remove from the oven and leave to cool.

Video

Notes

Tips:

Don’t open the oven too soon or too much during baking.
Alternate the milk and flour mixtures as you’re combining your cake mix. This helps to avoid the mixture splitting and leaving you with a dense cake at the end.
Make sure you beat your sponge batter long enough so it’s fluffy and full of air. This is an essential step to ensuring your vegan cake is pillowy soft.
To make this a chocolate sponge, just replace 50g of flour with cocoa powder and add in ½ tsp of espresso powder.
For a citrus cake, just add in the zest of 2 fruits right at the beginning stage.
…or dot in a few fresh raspberries and flaked almonds into the cake mixture before baking!

Keywords chickpea sponge cake, entremet recipe, Hope Mdakane, plant based cake, Saxon Hotel, sponge cake, sponge cake recipe, vegan bakes, vegan cake

Recipes we’re loving:

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce

Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.