Bake to Basics HK

Vanilla Sponge Cake with Vanilla Cream Frosting

Cake Ingredients: Whole Wheat Flour, Soy Milk, Coconut Sugar, Light Olive Oil, Vanilla Essence, Himalayan Salt, Baking Powder, Baking Soda

Choice between Coconut Cream Frosting, or Cashew Cream Frosting  


Chocolate Drip Optional


*photos show a 2 layer vanilla cake*

Vanilla Cake

  • Keep the cake refrigerated when possible, and no longer than 1 hour outside of the fridge. Cakes can be stored refrigerated for 3-4 days.