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Vegan vanilla cake with berries and jam with pieces from the Spode Delamere Rural pottery range

Vegan Vanilla Cake With Berries and Jam

Vegan vanilla cake with berries and jam - a light, fluffy, easy vegan vanilla cake filled with vanilla buttercream, raspberry jam and summer berries. The perfect cake for afternoon tea!
Course Dessert
Cuisine baking, vegan
Keyword cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Vegan Vanilla Cakes:

  • 360 ml (1 1/2 cups) unsweetened plant milk (I used almond)
  • 1 1/2 tsp white wine vinegar
  • 250 g (1 1/4 cups) caster (superfine) sugar
  • 1 Tbsp vanilla extract/vanilla bean paste
  • 150 g (1/2 cup + 2 Tbsp) vegan spread (I used Stork) melted
  • 280 g (2 1/3 cups) plain (all-purpose) flour
  • 30 g (3 Tbsp) cornflour (cornstarch)
  • 1 tsp bicarbonate of soda (baking soda)
  • 3/4 tsp baking powder

Vegan Vanilla Buttercream:

  • 75 g (2.5oz) vegan spread (the solid kind in a stick is best - I used Stork) cold
  • 75 g (2.5oz) vegetable shortening (such as Trex) cold
  • 300 g (3 cups) icing (powdered) sugar sifted
  • 1 tsp vanilla extract/vanilla bean paste

To Decorate:

  • about 4 heaped spoonfuls raspberry jam
  • about 400g mixed fresh berries

Instructions

Vegan Vanilla Cakes:

  1. Preheat the oven to 180C/350F/gas mark 4. Grease three 15cm/6 inch round cake tins and line the bases with baking parchment (or use two 20cm/8 inch tins instead).

  2. In a large jug, whisk together the plant milk, vinegar, caster sugar, vanilla extract and melted vegan spread.

  3. In a large bowl, sift together the plain flour, cornflour, baking powder and bicarbonate of soda.

  4. Gradually whisk the wet ingredients into the dry until smooth but be careful not to overmix.

  5. Divide the batter between the tins (I use a scale to make sure they are even). Bake for 25-35 minutes until golden and a skewer inserted into the centre comes out clean.

  6. Leave to cool in the tins for 10 minutes then carefully turn the cakes out onto a wire rack and leave to cool completely.

Vegan Vanilla Buttercream:

  1. Place the vegan spread and vegetable shortening in a large bowl and whisk with an electric mixer until very smooth.

  2. Add the sifted icing sugar and the vanilla extract. Mix on a low speed until combined then turn the mixer up to a high speed and whisk for a couple of minutes until light and fluffy.

  3. Trim the tops of the cakes if needed. Place one cake layer on a cake stand and spread over some of the buttercream. Spread over a thin layer of jam then scatter over a handful of berries.

  4. Place another cake layer on top and repeat. Place the final cake layer on top and spread with buttercream but not jam. Decorate with berries and serve. Best eaten on the day it is assembled.