Vegan jam and coconut sponge pudding

• 250 g self-raising flour
• 100 g caster sugar
• ¾ t baking powder
• 1 cup sweetened soya milk
• 100 ml sunflower oil
• 1 t vanilla extract
• juice of ½ unwaxed lemon
• 1 rounded T raspberry jam
• 1 rounded T desiccated coconut
• vegan custard for serving

1. Preheat the oven to 180°C gas mark 4. Line a small baking tray (30x20cm/12x8in) with baking parchment.

2. In a large bowl, stir together the flour, sugar and baking powder. In a jug, whisk together the soya milk, sunflower oil, vanilla extract and lemon juice. Fold the liquid mixture into the dry mixture until just combined.

3. Pour into the lined baking tray, then bake in the oven for 20–25 minutes until lightly golden and risen.

4. Remove from the oven and allow to cool for a couple of minutes. Smooth over the jam while the cake is still warm, and sprinkle over the coconut. Best served warm.

Cook's note: Feel free to use strawberry or cherry jam, but for nostalgia, opt for raspberry.

This is an extract from  Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.