Vegan Berry Sponge Cake
Looking for an easy and quick dessert that’s both vegan and incredibly delicious? This vegan berry sponge cake is perfect for any occasion. Made with a light and fluffy sponge cake and a creamy berry-infused topping, it’s a treat everyone will love. Whether you’re using strawberries, raspberries, or any seasonal berries, this cake will become your go-to recipe for a satisfying and refreshing dessert!
Why You’ll Love This Vegan Berry Sponge Cake:
Quick and Easy: This sponge cake takes minimal effort and is perfect for beginners in the kitchen.
Customizable: Use your favorite berries—strawberries, raspberries, blackberries, or blueberries. Adjust the sweetness to your preference.
Light and Fluffy: The cake’s light texture, combined with a creamy vegan filling, makes it the perfect dessert for warm weather or special occasions.
Vegan and Dairy-Free: This cake is entirely plant-based, making it suitable for vegan diets and those with dairy allergies.
Ingredients & Equipment (Serves 8)
This vegan berry sponge cake requires a 24 cm removable round cake tin, which makes it easy to remove the cake after it’s chilled. A hand mixer or stand mixer is essential to achieve the perfect whipped cream texture. Make sure your cream is chilled for the best results.
For the Sponge Cake:
- 1.5 cups of white flour
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate soda
- 1 teaspoon of vanilla sugar
- 1/2 cup of white sugar (or sweetener of your choice)
- 1 tablespoon of vinegar (apple cider vinegar works best)
- 1 cup of soy milk (regular or vanilla)
- 80 ml of vegetable oil (or any neutral oil)
For the Cream:
- 500 ml of vegan whipping cream (31% fat), such as Rama, or you can use chilled coconut cream.Elmlea is also a good available cream.
- 1 packet of raspberry or strawberry flavoured cream stabilizer (or 1 tablespoon powdered sugar for every 250 ml of cream)
- Optional: Dried raspberries/strawberries to fold in for extra berry flavour
- 2 tablespoons of good-quality strawberry or raspberry jam
- 1 tablespoon of lemon juice
- Fresh strawberries or raspberries for topping the cake
Instructions:
Prepare the Sponge Cake:
- Preheat your oven to 180°C (350°F) and line the bottom of the cake tin with baking paper for easy removal.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, bicarbonate soda, vanilla sugar, and sugar (or sweetener of your choice).
- In a separate jar, combine the wet ingredients: vinegar, soy milk, and vegetable oil. Stir well until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth and well-incorporated. The batter should be thick but pourable.
- Pour the batter into the prepared cake tin and bake for around 30 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool completely before cutting it in half horizontally.
Prepare the Cream:
- To make the creamy filling, chill the vegan whipping cream in the fridge or freezer for about 10 minutes before whipping.
- Using a hand mixer or stand mixer, beat the cream until it forms stiff peaks.
- Gradually add the cream stabilizer and powdered sugar, mixing on low speed until fully combined.
- If desired, gently fold in dried raspberries or strawberries to enhance the berry flavour of the cream.
Assemble the Cake:
- Once the sponge cake has cooled, carefully cut it in half to create two layers.
- Place the bottom half of the cake back into the removable cake tin.
- Spread half of the jam mixture (stirred together with lemon juice) over the first layer of the sponge cake.
- Add a layer of fresh berries, then spread half of the whipped cream on top of the berries.
- Place the second half of the sponge cake on top of the cream.
- Repeat the process: spread the remaining jam mixture, add more fresh berries, and top with the remaining whipped cream.
- Finish off by adding a final layer of fresh berries on top for a vibrant, fresh look.
Chill the Cake:
- Place the cake in the fridge to chill for at least 3 hours, though overnight chilling is preferable for the best results.
- This allows the layers to set and makes the cake easier to slice.
Optional Cake Toppings:
- For extra flair, top your cake with shredded vegan chocolate, chopped pistachios, or even a light dusting of powdered sugar.
Tips & Variations
- Berry Choices: Feel free to use any berries you have on hand—strawberries, raspberries, blueberries, or blackberries. You can mix different berries or choose the ones that are in season
- Sweetener Adjustments: Adjust the sweetness of the cake and cream to your liking, especially if you’re using a different type of sweetener. Taste and tweak as needed.
- Nutritional Boost: Add a sprinkle of flax seeds or chia seeds in the whipped cream for an extra boost of omega-3s.
Why This Vegan Berry Sponge Cake Is Perfect:
This vegan berry sponge cake makes about 8-10 servings, depending on portion size, and is ideal for a family gathering, birthday party, or afternoon tea. It’s a great way to showcase fresh, seasonal berries in a light and creamy dessert. The layers of sponge, jam, berries, and vegan cream come together perfectly to offer a treat that’s not only vegan but also dairy-free and easy to make!
Enjoy this delightful and refreshing cake, and feel free to experiment with different berry combinations to find your perfect version!
Craving more plant-based goodness? Explore my blog for more delicious vegan recipes that you’ll absolutely love!
