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Vegan Sponge Cake With Buttercream And Jam In The Middle

Vegan Sponge Cake

A vegan sandwich cake, filled with dairy-free buttercream and strawberry jam.

Course Dessert
Cuisine vegan
Keyword vegan sponge cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Calories 430 kcal


  • 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


  1. Preheat your oven to 180°C (160°C if you're using a fan oven). Line and grease two 7-inch cake tins.

  2. Mix the soy milk and vinegar together and set aside to thicken. This will act as vegan buttermilk.

  3. In a large bowl, mix together the flour and caster sugar.

  4. Add the melted margarine to the bowl, along with the vanilla extract and your vegan buttermilk. Mix well using a wooden spoon, making sure there is no dry mixture stuck to the bottom of the bowl.

  5. Divide the cake batter between the two tins and bake for 25-30 minutes. A toothpick through the centre will come out clean when they're ready. Baking time will vary if you use larger/smaller tins.

  6. Leave the cakes in the tins for 10 minutes then gently flip them out onto a cooling rack and let them cool completely.

For the buttercream:

  1. Add the margarine to a bowl and gently mix, to soften it a little. Add the icing sugar, a little bit at a time then stir in the vanilla extract. You can add a splash of soy milk if the buttercream is too thick or add more icing sugar if it's too soft.

To assemble:

  1. Place the first cake layer upside-down on a plate or cake stand (or level it out with a knife). Mix the strawberry jam to loosen it, then spread it over the cake.

  2. Pipe or spoon your buttercream on top of the jam and use a palette knife to smooth it out, leaving a small gap around the edges to prevent it from spilling out. Gently place the second cake layer on top, right side up.

  3. Sift a small amount of icing sugar over the top of the cake, cut into slices and enjoy!

Recipe 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.
Nutrition Facts
Vegan Sponge Cake
Amount Per Serving (1 slice)
Calories 430 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 127mg6%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 51g57%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.