This vegan cake recipe is a deliciously light vegan version of the very classic Victoria Sponge Cake with vegan frosting and homemade raspberry jam!

I have a lot of cakes in my baking history – vegan cake and otherwise.  One of my most epic fails in cake baking was a Victoria Sponge.  I was about 12 and it was during those pre-Kitchen Aid dark days.  I was so very very focused on creaming together the butter and sugar and mixing in the eggs, because that’s what made the lightest of sponges, that I completely forgot all about the flour.

Turns out butter, sugar and eggs alone do not an edible cake make.  I was SO disappointed.  My tiny arms had beaten and beaten and all that was left were two sorry tins of mush.

Fast forward some 30+ years to this super easy vegan cake recipe.  No frantic beating of butter and sugar but the result is still a beautifully light sponge cake.  I’m convinced there’s very few recipes that can’t be made vegan, especially cake!

But when you know something’s going to taste good, and you’re hungry, well, let’s just say it doesn’t always make it through to the end of me photographing it

Why this is the best Vegan Cake Recipe

It’s really quick and easy

It can be adapted so easily into a Vegan Birthday Cake

It so incredibly light with a moist texture and wonderful filling

We’ve made it (and so have many others!) so many times you know you can trust it

No unusual ingredients required – just cupboard essentials

Nobody will guess that it’s a vegan cake

It contains your own homemade Jam (So easy to make) – and that my friends, is worth the bragging rights alone!

How to make this Vegan Cake

This really is a very simple, foolproof recipe, simply make your Jam (see below), make a very simple Vegan Cake mix using flour, sugar, baking soda, almond milk and oil, drop into two tins and bake! Honestly, is so easy that even “Him” (the non-baker of the two of us) made it and it was a perfect.

And please don’t be put off my the whole ‘making your own jam’ thing!

This easy raspberry jam recipe is SUPER easy – using just 4 ingredients and taking just 15 minutes to make.

The raspberries, lemon zest and juice and syrup all go in a saucepan to be bubbled for 10 minutes.  Then add the chia seeds and bubble for a further 5 minutes.  And that’s it!

The vegan frosting is also super simple and basically the same as normal frosting – just using a vegan butter substitute.  What you use is up to you, though for frosting for vegan cake I’d suggest a block type margarine rather than the spreadable kind as they hold up much better when piping and at room temperature.  I used a spreadable margarine to frost these Strawberry Muffins and these Halloween Chocolate Cupcakes  and while they both tasted great, towards the end of piping it was starting to get too warm to hold its shape!

Of course you don’t have to pipe the frosting onto this cake, you can just spread it.  I just think all cake should be a little fancy 😉

Other Vegan Cake Recipes

We’ve made plenty of other Vegan Cake Recipes, the deliciously moist Vegan Apple Cake, Our Raspberry and Almond Cake, a perfect afternoon treat and our classic Carrot Cake. Honestly, nobody will ever guess that these are vegan and each one would make a perfect Vegan Birthday Cake! If you’re looking for something to truly wow your workmates or friends, how about our Vegan Jaffa Cakes, a twist on the classic British biscuit ( may be a cake – they were the  subject of a famous court case)

Vegan Cake Tips

• Freezable: you can freeze the un-frosted cakes for up to 1 month.
• Don’t over-mix the batter when adding the wet ingredients to the dry. Be sure to fully combine but don’t beat to much!
• Make a stunning three tiered version by increasing the ingredients by an extra 50%.

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

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