Luscious Vegan Sponge Cake with options


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The sponge makes a wonderful birthday cake! The recipe makes 2 cakes which can then be filled in the middle - and iced on the top if wished. As you will see below, this cake lends itself to various flavourings/fillings.

For a gluten-free version, just replace the flour and baking powder with g-f equivalents.

For a lemon cake, omit the vanilla essence and

  • Use lemon essence in both the cake and the buttercream icing
  • OR add the zest of 2 lemons and juice of 1 to the batter. Add the zest of 1 lemon and 2 tbsp juice to the icing.
50-60 minutes total preparation and cooking time
Gluten free
No nuts
No sesame

250g/9oz vegan margarine (eg, Pure/Biona/Suma)
250g/9oz caster sugar
500g/1lb 2oz self-raising flour 
6 tsp baking powder
Pinch salt
1 x 500ml tub plain or vanilla vegan yogurt (eg Alpro/Provamel/Sojade)
1 tsp vanilla extract

Strawberry, raspberry or apricot jam spread thinly on each cake


450g/1lb strawberries, sliced
Orange flower water or orange liqueur (e.g Cointreau), to taste If icing:
Buttercream icing made from icing sugar and margarine - follow the packet instructions. (Usually 75g vegan margarine to 150g sieved icing sugar. Add flavouring of choice (eg vanilla, lemon, orange etc). Cream with a fork until completely smooth. Chill before using then spread on the bottom cake layer and place the second cake on top.

For ordinary icing, follow the packet instructions and add colouring/flavouring as desired, as well as any decorations you like, eg vegan chocolate drops, fruit pieces....  


1. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven).

2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.

3. Grease a 20cm/8 inch loose bottomed cake tin and line the base with greaseproof paper.

4. Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add a little soya milk if necessary.

5. Spoon cake mix into the tins and bake for 30-35 minutes or until risen and golden. Test by inserting a sharp knife or toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5-7 minutes.

6. Make fillings now. If using fresh strawberries, put the sliced fruit in a bowl and add orange flavouring and sugar. Leave to marinate. If using icing, make and place in fridge or freezer to chill.

7. Place the cakes in their tins on a cooling rack. Don't remove from tins until the cakes are cool - then allow to cool more before adding filling or icing.

Your rating: None Average: 4.9 (7 votes)


Yum yum! Made this for a


Yum yum! Made this for a birthday child at my daughter's preschool (I'm on the rosta for cake making) yesterday. The staff thought it was gorgeous and couldn't believe it when I told them it was vegan!

fabulous cake!


fabulous cake!

Icing Sugar - WARNING!

icing sugar has traces of EGG so it's not vegan friendly!

Icing sugar confusion

Hi there, thanks for raising this issue. In fact, many brands of icing sugar ARE vegan - but not Royal Icing, which always has egg white added to it. 

The confusion has arisen from some brands that are made in a factory that uses eggs - that doesn't mean there are traces in the product but that the manufacturer is covering its back about possible allergen cross-contamination. The Vegan Society published a useful article about just this topic.  

We also did our research at Viva!.
Billington: all their range of sugars is vegan. However, Golden Icing Sugar is ‘made in a factory which uses eggs’ but that doesn’t mean egg is added to the sugar. See above. 
Silver Spoon: all sugar and sweetener products are suitable for vegans including regular icing sugar (NOT Royal Icing sugar )
Tate & Lyle: all their sugar and syrup range are suitable for vegans including regular icing sugar (NOT Royal Icing)

Hope this helps!