A génoise is a French sponge cake, typically made with egg yolks, butter, sugar and white flour. It is a basic building block of a lot of French pastries and, just like a sponge cake, it is just perfect for a layered birthday cake! I made my génoise vegan so you’ll find no eggs milk or butter in this batter. I also upgraded it the Cuisinicity way (but of course) with a mix of wholegrain flour and almond meal to add fiber, some coconut flour to add richness and some semolina flour to give it that beautiful yellow cake look, typical of a birthday cake. I love to make a double batch, with a layer of a rich vegan chocolate ganache that is as creamy and delicious as it is unbelievably healthy! I simply use the recipe for my petits pots de Crème au Chocolat (Click here for recipe), but leave it unbaked–It’s just perfect! (Here is the recipe for the dark chocolate drizzle for the final touch on top).
If you bake it in a loaf pan, you can also just enjoy this génoise plain, more like a “pound cake” and serve it with fresh berries-YUM! (I took a photo for you at the bottom of this page).
Vegan Pound Cake
Ingredients
- Dry Ingredients:
- 1 cup whole wheat pastry flour
- 3/4 cup semolina flour
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 Tsp baking soda
- "Wet" Ingredients:
- 2/3 cup firm silken tofu drained
- 2/3 cup sugar
- 2 tsp rhum or pure vanilla extract
- 1 1/4 cup soy milk*+ 2 tsp apple cider vinegar
- 1/2 cup organic expeller pressed canola oil
- Ganache for a double batch: Use about 1 cup crème au chocolat see recipe
Instructions
- Preheat oven to 350 F.
- Grease and flour a 9" spring form baking pan.
- Stir the soy milk with the apple cider vinegar and place it aside for a few minutes (it will curdle, that's OK!)
- Place tofu, sugar and rhum in the bowl of an electric mixer and beat for a few seconds--it will still be lumpy, but that's OK at this point, not to worry!
- Add the curdled soy milk and canola oil and beat again, briefly.
- Sift all the dry ingredients and add to the bowl and beat again on medium speed for 2 minutes until very smooth and creamy (see the little video clip below)
- Pour batter into prepared pan.
- Bake in preheated oven until golden and toothpick comes out clean in the center (about 35-40 minutes).
- Let it cool.
- Unmold by unfastening the springform pan first, and take it out of the way, then place your serving platter over the top of the cake and turn over.
Nutrition
Make a double batch of the recipe above to make 2 layers of génoise. Spread the ganache on top of the first layer (on flat side of genoise), then place the second layer of the génoise with its flat side on the bottom. Spread the rest of the ganache all over the génoise and let it set for at least 15 minutes before serving. You can drizzle a little melted dark chocolate on top.
vegan génoise, served plain, with fresh berries. It tastes like a very rich and moist pound cake!
This recipe makes enough for 15 cupcakes
that is nothing like a genoise. i thought u would use something like aquafaba to simulate the whipped egg meringue in real genoise cake. but i guess this can just be a good healthier vegan cake.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
My pleasure Ashok!!! I am delighted to have you at the Cuisinicity table! 🙂
Is this a génoise ? I thought that the thing about a génoise sponge was that there were no raising agents like baking soda. This looks lovely, but isn’t it just sponge not a génoise sponge?
Genoise in my book, becuase it tastes just like one, so I am not a purist, and may be wrong but definitely brings back génoise childhood memories from France! 🙂
Can you replace the almond and the coconut flour for oat flour or corn starch?? Any other possible substitutes??
Hi Karina, I honestly can say that for this particular recipe, I wouldn’t change a thing! Everything in this recipe was very carefully orchestrated not only for the nutrition but for the texture and flavor and it was really optimal, and quite amazing to achieve, given there were no eggs or dairy at all in this cake. If you would really like to change something, and substitute oat flour, you could try (although I don’t know why!), but definitely not starch which has no nutritional value at all and would add nothing to the flavor or texture. I hope this is helpful! May I ask what prompted your question? Allergies?
No, is just that i live in a small city with very few stores of vegan and healthy food, so i was trying to see if i could make it with the ingredients i have at home, but i prefer to go to a nearby city which is more vegan friendly if the recipe calls for it. Thanks!
Looks delicious but wonder if you can devise a gluten free version. Thank you, Barbara
Thank you Barbara! No, sorry, I don’t have a gluten-free version for this particular cake.
How long would I bake this in a loaf pan? Sorry, I don’t see info for that – maybe I am missing it….
To tell you the truth Greg, I forgot to write it down so I am going to have to make it again and time it this time! I seem to remember it was about the same, but I am going to check it with a tooth pick earlier just to be sure! Thanks for pointing that out! I always love your feedback!
Hahaha Cutie, Corinda, I know you are going to LOVE LOVE LOVE IT!!! I will definitely make it for you next time you are home!
This looks INCREDIBLE! Cannot wait to try!!!!