Recipe for the Vegan Sponge Fingers:
INGREDIENTS
100g plant-based butter, plus extra for the tin
200ml oat milk
½ tbsp cider vinegar
2 tsp vanilla extract
125g golden caster sugar
200g self-raising flour, sifted
½ tsp baking powder
METHOD
Preheat your oven to 180C / 350F. Grease and line a 20cm x 30cm tin with a loose bottom using some of your plant-based butter and parchment paper.
Pour the oat milk into a jug and stir in the vinegar and vanilla extract, then leave for a few minutes to thicken. Beat the plant-based butter and sugar together until creamy, then beat in the thickened milk mixture, sifted flour, a pinch of salt and the baking powder until you have a smooth batter.
Scrape the batter into the prepared tin, then bake for 20-25 mins until lightly golden and risen, and a skewer comes out clean when inserted into the middle.
Leave to cool in the tin for 10 mins, then transfer to a rack to cool completely.
42 vegan sponge fingers (Recipe Listed Below)
4 pots The Coconut Collaborative Double Cream (~920ml total)
8 pots The Coconut Collaborative Choc Pots
2 tbsp icing sugar, sifted
2 tsp vanilla bean paste
2 tbsp coffee liqueur
2 tsp Truestart Barista Grade Instant Coffee, cooled + 100ml boiling water
2 tbsp cocoa powder