5.0 from 33 votes
Vegan Sponge Cake
A vegan sandwich cake, filled with dairy-free buttercream and strawberry jam.
Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 430 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 350 ml unsweetened soy milk
- 1 Tablespoon apple cider vinegar (sub for white vinegar or lemon juice)
- 400 g self-raising flour
- 225 g caster/superfine sugar
- 200 g Vegan margarine, melted
- 2 Teaspoons vanilla extract
For the filling:
- 100 g vegan margarine
- 250 g icing sugar (plus extra for dusting)
- 1 Teaspoon vanilla extract
- 200 g strawberry jam
Instructions
For the buttercream:
To assemble:
Notes
- Best enjoyed on the day of baking. Will last around 3 days if stored in an airtight container.
- Instead of buttercream, you can use whipped coconut cream if you don't mind the flavour. Store the cake in the fridge and eat it within 24 hours if you use cream of any kind.