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Vegan Vanilla Cake by Juliet Sear

Celebrity recipe

2 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

About the bake

Meet your new go-to vegan classic vanilla sponge recipe. Created by our friend Juliet Sear from 'Juliet Bakes', this recipe uses flax meal to give a great texture and consistency. The sponge is as light and fluffy as a non-vegan sponge cake. This vanilla sponge cake recipe will work really well for any occasion; Birthday's, Christmas. Watch our video to see how to make the perfect rainbow vegan sprinkles to decorate.

225Total Time
25Prep Time
2Bake Time
8Serves
Easy

Method

  1. Step 1:

    Combine the flax meal with the hot water and let stand to thicken. Set aside. 

  2. Step 2:

    Add the vinegar to the soy milk to sour then add the vanilla bean paste.

  3. Step 3:

    Whisk the flour with the baking powder and salt to distribute it all. Cream the vegan butter with the sugar until light and fluffy for about 3-5 minutes on medium to high speed.

  4. Step 4:

    Add the flax paste to the creamed butter and sugar, scrape the bottom and sides of the bowl to incorporate evenly, beat  on a high speed for about 30 seconds to a minute.

  5. Step 5:

    Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of soured milk

  6. Step 6:

    Add the last amount of flour and mix just to combine evenly.

  7. Step 7:

    Divide the batter between your greased and parchment lined cake pans and bake immediately in a preheated 180 degrees c oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centres and ta cake tester comes out clean. Leave I the tins to cool for 5 minutes, then carefully turn out onto a wire rack and remove the paper, these sponges are very delicate so handle gently to avoid breakage.

  8. Step 8:

    Meanwhile prepare the buttercream by whipping everything together on high speed until pale, white and fluffy.

  9. Step 9:

    To make your vegan sprinkles, mix together the icing sugar, aquafaba and lemon juice on slow until the powder disappears, then turn up speed. If you want it more runny add a little dash of more aqua faba until it's good, likewise if you need it stiffer, add more icing sugar. 

     

    Build and ice the cake as shown and decorate with homemade vegan sprinkles

Ingredients

  • For the Sponges

    • 15ml Apple cider vinegar
    • 230ml Soy milk (or any milk alternative of your choice)
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 300g Allinson's Self Raising Flour
    • 40g Flax meal
    • 140ml Hot water
    • 300g Billington's Unrefined Golden Caster Sugar
    • 15g Baking powder
    • 5g Salt
    • 175g Vegan butter (flora dairy free is really good for baking sponges)
  • For the Buttercream

    • 600g Silver Spoon Icing Sugar
    • 200g Vegan butter (naturli organic vegan spread works well)
    • 0.25 tsp Salt
  • For the Vegan Sprinkles

    • To decorate Vegan sprinkles
    • 500g Silver Spoon Icing Sugar
    • 50ml Chickpea water (aquafaba)
    • 1 Juice of a lemon
    • 3 Vegan food colouring

Utensils

  • 3x 3in x7in round cake tins

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