I just can not share this amazing recipe with you! This is simply a great and quick recipe for a delicious cake, and its variations can be multiplied according to your requirements and whims. From a regular butter to plant-based one, plain or with colorful natural dyes, and even an egg-free version for vegans!

It looks good and tastes even better! Incredibly good and its soft sponge base could be used also for any other kind of homemade cake, with or without fruit, creams, frostings or icings. As you wish!

This soft and light dessert will be loved by almost every picky eater as it has very plain ingredients, adjustable if you prefer to use other ones for a taste reason or any other allergy issue, or just to avoid any complications that may occur.

I love the almond version sponge base that com out absolutely fluffy and airy, but you can also prepare the basic Madeira cake just to keep it moister than the classic sponge fix. I would recommend and include recipes of both, Madeira-like base and Almond cake versions in case you would like to avoid nut-family flour such as almond one. There is another choice – replacing any kind of cake mix gluten-free flour if you wish to have a GF delicious option! Do not go crazy in search of ready-mixes. You can DIY your personalized GF flour mix using flours like rice, tapioca, buckwheat, amaranth, etc. If you need a DIY GF flour recipe I love this one!.

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Madeira Base

Ingrendients:

• 250g plant butter (unsalted, room temperature)
• 350g coconut blossom sugar
• 1tbs agave nectar
• 1 full tbs natural plant yogurt
• 4 medium-large eggs (room temperature) or subs
• 200g whole rice flour and 100g almond flour (or 300g of a GF nut free mix)
• vanilla extract
• 1tsp baking soda
• 1tbs raising powder

Preparation:

Preheat oven up to 160C and grease a 24 cm cake tin. Cream plant butter and sugar for at least 15 min. Add eggs one at a time and continue beating gently until its fluffy. Add vanilla extract and yogurt. After the mass is uniform and pale, start adding flour mixed with baking soda and baking powder. Once it’s creamy, place the mixture inside the cake tin and bake it for 60 minutes on the middle shelf of the oven.

When it’s golden-brown and the wooden stick inserted into the cake comes out clean – it’s ready. In the end, the best way to cool it without risking ay failure – just turn the oven off and open the oven door and wait for 20-30 min. Now you can remove the tin.

Almond base

Ingredients:
4 eggs or subs
1/2 cup soft plant-based butter 
1 cup brown sugar or 2 cups coconut blossom sugar 
2 cups almond flour 
2 tsp baking powder 

Preparation:
Beat butter with sugar for at least 20 min until it becomes fluffy and soft. Add one egg at a time still beating the batter. Add flour mixed with baking powder folding everything carefully till the batter homogeneous. Transfer batter to the baking pan ca. 28cm will fit perfectly. Bake for 35-40 min in 160 °C

Now while your sponge base is ready and cooling down, you can focus on decoration prep. You can use my 3 ingredients vegan frosting recipe, always a classic and if you use daily the ingredients I listed above, it will be super-easy to put it together for you.

Vegan frosting ingredients

• 250g softened butter
• 350g powdered brown sugar
• vanilla extract
• 3 tsp plant-based milk (to self-regulate the density)

You can put some in the middle of the layers of your sponge if you go crazy for ‘layered’ cakes. You can use a homemade sugar-free banana jam or a coco choco vegan spread with only 4 ingredients!

Toppings are optional, whatever your birthday person wishes and loves!