Pineapple Cheesecake

 
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Hey guys!

Today I wanted to bring you a version of my rose sponge cake I did before, but with some fantastic jams, I got. This is a simple vanilla sponge, amazing texture for vegan cake and cooked in more of a bread tin, so it came out perfect and I thought I’d add it to my sweet list with some candied roses!

Ingredients

  • White Self Raising Flour (2 cups)

    1. Caster Sugar (1 cup)

    2. Vanilla Extract (1 tsp)

    3. Coconut Oil (filtered, 1/2 cup)

    4. Soy Milk (1 cup)

    5. Lemon Juice (5 tbsp)

    6. White Vinegar (1 tsp)

    7. Salt (1 tsp)

    8. Dairy-Free Butter (1 cup)

    9. Icing Sugar (1 cup)

    10. Rose Jam

    11. Candied Roses

So again, I did a more detailed version of this recipe here, but I used rose essence instead of vanilla, so check it out.

You simply add the dry, then the wet ingredients, cook out for 20 minutes on 180c becaus I wanted to ensure the thicker base in this particular bread tin cooked all the way through, and voila! Check it with a knife to make sure nothing is sticking, that shows it’s cooked towards the end and set aside to cool.

I whipped up some vegan butter and icing sugar, I went a bit more than the recipe suggested because I wanted it to be an amazing sandwich of joy, and then I added this gorgeous jam, the one pictured is actually Rhubarb and Ginger, but I used their infamous Rose in this cake and finished with some petals!

Let me know which version you’d prefer as the rhubarb I used for another, and it was also really nice.

 
Joseph Harwooddessert