Vegan Jam & Coconut Sponge

Oooof! Now, this might not be a refined dessert by any stretch of the imagination. But does it have to look pretty when it tastes so good?

You’ve probably noticed I’ve had just a slight obsession for the old coconut and jam combo of late. Only a couple of weeks ago did I post the coconut and raspberry slice post. But can you blame me? Just try and name a more iconic flavour duo than berry jam and coconut! (Don’t @ me)

This latest bake came about after I spotted a Jamie Oliver recipe in my newsfeed recently. I saw this seductive jammy sponge and immediately had to make a vegan version. That, my friend, is the power of a humble jam and coconut sponge.

The sponge itself is the same recipe as my vegan lamington sponge. It’s fluffy, buttery and makes the perfect base for coating in sweet – yet slightly tart – jam. But what comes after the jam, is my absolute favourite part… a lovely little dusting of desiccated coconut. Oh mama!

Give it a go and let me know how you get on in comments below.

Vegan Jam & Coconut Sponge

Makes 12 large Slices

Ingredients

For the Sponge:
1 cup Almond Milk
1 tbsp Apple Cider Vinegar
120g Vegan Butter – melted
1 cup Sugar
1 tsp Vanilla Extract
2 cup Self-Raising Flour
1 tsp Baking Powder
1/2 tsp Bicarb Soda
Pinch of Salt
65g Desiccated Coconut

For the Jam topping:
300g Frozen Raspberries (blackberries and strawberries would work too)
150g White Sugar
Juice of 1/2 Lemon

Method

1. Grease and line a 10″ x 8″ tray. Preheat oven to 180 degrees celsius
2. In a small bowl, mix together the almond milk and apple cider vinegar. Set aside for about 5 minutes. (Note: it will start to separate a little – that is fine as it is just the vinegar reacting with the milk)
3. Whisk together the melted butter, sugar and vanilla extract in a large bowl. Once combined, add the milk mixture and bring everything together.
4. Combine the self-raising flour, baking powder, bicarb powder then sift into the bowl with the butter and milk. Add a pinch of salt and then combine everything well.
5. Pour batter into your lined tin and then bake in the oven for 20 minutes or until the sponge bounces back and a skewer comes out clean. Set aside and allow to cool completely.
6. Meanwhile, make your jam: Place a saucepan over a low heat and add the frozen raspberries and sugar – mix together well. When the raspberries soften start mashing them. Squeeze over the lemon juice and bring to the boil. Allow to simmer for about 20-25 minutes or until jam mixture has thickened. Set aside for 5-10 minutes and allow to cool slightly.
7. Pour jam over the sponge and then spread evenly with a palette knife. Once coated, sprinkle over the desiccated coconut.
8. Slice into 16 pieces and enjoy!

Ready for Pinning!