Vegan Spaghetti Cake

Vegan Spaghetti Cake

Vegan Spaghetti Cake. Creamy Vanilla Sponge Cake with Coulis and White Chocolate. Full video recipe and description to prepare this Vegan spoon dessert at home.

How many time was your sponge cake to dry, ugly or not completely right?

We thought about this recipe to give those cakes another life. You can take your favourite tasty cake and turn it into our Vegan spaghetti cake.

We are going to give you now the perfect vegan vanilla sponge cake recipe that you can use to create our Spaghetti cake recipe.

You can then have fun trying your own version with the cake your prefer, following the proportion we give in the recipe. 

Vegan Vanilla Sponge Cake

  • 300 gr All Purpose Flour
  • 300 gr Granulated Sugar*
  • 300 ml Plant-Based Milk (we used soy – unsweetened )
  • 200 gr Vegan Butter (50% fat or higher)
  • 65 gr Apple Cider Vinegar
  • 15 gr Baking Powder
  • 1 Vanilla pod (seeds) – or – 2 tsp Vanilla extract
  • 1 tsp Lemon Extract
  • Pinch of Salt
For the cream 
  • 5 gr Agar-agar
  • 2 tbsp of water
 

*Note You can choose the sugar you prefer, if you use brown sugar you will just have some wholemeal  looking spaghetti 😉

Vegan Strawberry Coulis

  • 400 gr Strawberries
  • 64 gr Powder sugar
  • 3 tbsp Lemon Juice
All the ingredients are for 8 Portions

To Garnish

50 gr Vegan White Chocolate

Vegan Vanilla Sponge Cake

Vanilla Sponge Preparation

Preheat the oven (fan on) at 180ºC / 350ºF.

Prepare 2 baking pan 20 cm / 8-inch diameter greasing the sides and with parchment paper at the bottom.

Mix apple cider vinegar with the plant-based milk, leave aside 10-15 minutes.

Add all the dry ingredient in a large bowl, mix them together with a whisk (we treat vanilla seeds and vegan butter as wet ingredients). 

Add Lemon Extract, vanilla seeds (or vanilla extract) and vegan butter to the liquid you left aside. Briefly mix them together.

Add the mixture to the large bowl containing the dry ingredients.

Whisk the batter until smooth and homogeneous. 

The batter will have a liquid consistency, so you can pour it in your baking pans, filling both pans to the half of their capacity.

Bake the cakes in the oven, middle rack, at 180ºC/ 350ºF for 25-28 minutes (you need to change your oven settings to static now / fan off or in the new oven models select the function that simulate a static oven).

Do not open the oven before at least 22 minutes or your cakes will collapse.

Bake the cakes until the cake top looks golden colour. Using a wooden toothpick check that it comes out clean or with few crumbs attached.

Remove the cakes from the oven and let them cool.

You can now remove the cake sponges from their baking pan and continue creating your cake.

 

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Note.  You can use this simple vanilla sponge cake recipe to create different cakes with your favourite ganache or buttercream. 

Preservation

The sponge cake can be frozen and it will last up to one month at – 18 ºC or below.  Once unfrozen need to be consumed within 3 days.

From The perfect Sponge cake to a smooth cake cream!

Spaghetti base Preparation

To create our spaghetti we need to take the cakes we prepared and cut them into slices or pieces.

Put the first cake into a food processor. Add 400 ml of plant-based milk ( use unsweetened milk and choose one with neutral taste, or it may cover the cake taste in the final dessert).

Blend together, until smooth.

Add the second cake, cut in slices or pieces, and another 400 ml of plant-based milk.

Blend until you have a creamy and smooth consistency.

Note.  If you are using a different sponge cake, to make this dessert, as general rule weigh your cake. Add 80ml of plant-base unsweetened milk for every 100gr of cake, to have a similar consistency to the one shown in the recipe.

 

From The perfect Sponge cake to a smooth cake cream!

Spaghetti base Preparation

To create our spaghetti we need to take the cakes we prepared and cut them into slices or pieces.

Put the first cake into a food processor. Add 400 ml of plant-based milk ( use unsweetened milk and choose one with neutral taste, or it may cover the cake taste in the final dessert).

Blend together, until smooth.

Add the second cake, cut in slices or pieces, and another 400 ml of plant-based milk.

Blend until you have a creamy and smooth consistency.

Note.  If you are using a different sponge cake, to make this dessert, as general rule weigh your cake. Add 80ml of plant-base unsweetened milk for every 100gr of cake, to have a similar consistency to the one shown in the recipe.

 

Add 2 tbsp of water to 5 gr of Agar-Agar Powder. 

Pour the creamy mixture into a heavy saucepan, add the Agar-Agar previously mixed with water. Whisk until incorporated.

On a medium heat bring the cream to a boil. Keep whisking to don’t let the cream attach to the bottom of the pan.

Remove from the heat once it forms bubbles and it will result thicker.

Pour the cream in a big bowl, cover with cling film and let cool at room temperature first. Leave it then in the fridge for at least 4 hours.

Put the strawberries in a heavy saucepan. 

Sear the fruit at medium heat (so you won’t burn the fruit before it starts to release some liquid) stirring occasionally with a spoon or a fork.

Add the sugar and lemon juice and keep stirring, the fruit will release some more water.

Stir with a spoon pressing gently the strawberries. Keep doing this until the fruit releases most of its water. 

Add the powder sugar and stir.

Remove the pan from the heat. 

Place a strainer on a medium size bowl, and with the help of a spoon press on the strawberries to drain all the liquid from the fruit.

Let cool and leave in the fridge until ready to serve (if you are preparing the coulis the day before you are serving you need to cover it, or it will naturally form a superficial thin gel).

Let's make some Vegan Spaghetti Cake!

Use a potato masher like the one shown in the video to recreate the vegan spaghetti. Simply add to the potato masher approximately 3 to 4 full spoons of the cake cream you left in the fridge to set.

Press gently and fill your favourite cup or glass with the spaghetti.

Add 2 to 3 spoon of the strawberry coulis, and garnish with some vegan white chocolate. If you have some use a couple of leaves of fresh basil.

There you have it a twist looking dessert, a vegan spoon dessert made out of a sponge cake. It tastes like a cake but it is creamy and smooth.

We hope you will enjoy this dessert to share with anyone. Let us know what you think about it and if you like it share it.

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Note. Prepare the single elements and only plate and finish your dessert once you are closed to serving or consuming. Otherwise the cream will lightly absorb some of the coulis and you won’t have vibrant and shiny colours. 

The cake cream covered with cling film last up to 3 days. The Fruit coulis cover with cling film or in an airtight container last 2-3 days.  

 

Let’s change the world today one dessert at the time.

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This Post Has One Comment

  1. patrizialorenzoni

    Che idea originale . Una crema diversa che sa di torta !!!

Leave a Reply

This Post Has One Comment

  1. patrizialorenzoni

    Che idea originale . Una crema diversa che sa di torta !!!

Leave a Reply