This vegetarian and gluten-free sponge is very good and it is now one of my top recipes

To me, a world without butter sounds like the end of the world. Butter is life. Butter is a joy, and it is a key ingredient in the arsenal of chefs all over the world. Imagine that a dish without butter must be made.

I am not looking forward to the free baking challenge this week. This means that the dishes are dairy-free and/or gluten-free. I have never made a sponge of both.

I have tried many recipes, either for celiac disease friends who are gluten-free or for vegans without dairy, but until today, there has never been a recipe that is neither vegetarian nor gluten-free. . Even baking gluten-free sponges or vegan sponges is inherently tricky, because baking is a science, and the key ingredients of butter, sugar, eggs, and flour all play an important role in it. What happens when you try to substitute more than one key ingredient?

This is a challenge to shape the character. After spending a morning researching recipes, I found a recipe that I think has great potential. Originally written by Isa Chandra Moskowitz and Terry Hope Romero, adapted by Pete Wells, now on the New York Times app. You can read this recipe here.

This recipe is a gluten-free vegan chocolate cupcake recipe. I adjusted the formula to be gluten-free, because I prefer vanilla to chocolate, so I omitted cocoa powder and added more gluten-free self-raising flour. I also used my own icing recipe because I prefer pipe icing to glaze.

The first thing is: forget the taste and texture of ordinary cakes. You can’t compare a vegan gluten-free sponge with a cake fermented with eggs. I know it is difficult, but once you stop comparing the two, you will feel happier.

This vegetarian and gluten-free recipe I use here is the best recipe I have ever baked. The sponge has moist crumbs, it has an amazing rise, and the texture means it is the closest thing I have ever seen to an egg-free egg rise sponge.

I was shocked by the result. The sponge produced soft crumbs and tasted good. To be honest, I can't believe it. It took another hour to frost the cupcakes and I am very satisfied with their results. This is the recipe I hope you will like and bake.

Cocktail bar (used to mix food coloring into frosting)

Cake skewers (for testing sponge)

Spatula (used to spread frosting on the cake)

250ml soy milk or rice milk (I use soy milk)

The icing, decorations and toppings are optional, because the hot cakes just eaten from the oven are also delicious!

250 g Flora plant-based "butter"

500g raspberry ripple frosting (you can use regular frosting or any other flavor you like, I only like raspberry ripple)

Plastic pipette to fill the wine bottle of your choice

The Gosling Family Reserve Rum which is part of the premium rum series*

If making the spirit version, carefully squeeze your favorite drink into the pipette and poke into the top of the cupcake.

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I like my KitchenAid, but the lid is really not the best, especially when making icing. I spread a wet tea towel on the machine, which usually prevents the frosting cloud from becoming messy when mixing the "butter" and sugar.

Disclaimer: The rum used in this recipe comes from the premium rum series and is presented by the malt master

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