Vegan Sponge Cake with Dairy-Free Almond Butter Frosting
Soft, moist, and not too sweet, this vegan sponge cake, with its creamy, dairy-free almond butter frosting, is a little slice of heaven. So simple to follow, this decadent treat is one you’ll want to make time and time again, and is a great addition to any afternoon tea or birthday treat!
- Serves 8-10
- Makes In 50 mins
- Difficulty Easy
- Dietary V DF
Ingredients
For the Sponge Cake
150g · Dairy-Free Butter (plus, extra to grease the tins)
300ml · Dairy-Free Milk (we used no-sugar oat milk)
300g · Self-Raising Flour
200g · Golden Caster Sugar
1 tsp · Vanilla Extract
1 tbsp · Apple Cider Vinegar
3 tsp · Baking Powder
4 tbsp · Raspberry Jam
For the Dairy-Free Frosting
114g · Almond Butter
1 tsp · Vanilla Extract
250g · Icing Sugar
60ml · Dairy-Free Milk (we used no-sugar oat milk)
Method
- Heat the oven to 180 C.
- Grease and line two tins - around 20cm in size.
- Pour the dairy-free milk into a jug and add the apple cider vinegar. It will start to go slightly lumpy. Let it sit for a few minutes.
- Add the butter, vanilla extract, flour, baking powder and caster sugar into a bowl and mix.
- Pour in the dairy-free milk and apple cider vinegar mixture and beat together until you have a smooth texture.
- Divide the mixture in half and split it between the two tins.
- Pop in the oven and bake for around 30-40 minutes.
- Leave the sponge to cool before making the frosting.
- For the icing - mix the almond butter and vanilla extract.
- Sift in the icing sugar.
- Slowly stir the dairy-free milk making sure to blend evenly.
- If it feels too thick, add a splash more dairy-free milk - until you reach a texture that resembles buttercream.
- Wait for the sponges to cool before adding a thin layer of raspberry jam and a layer of almond butter to top of one sponge.
- Place the second sponge on the top and add the rest of the buttercream. Evenly spread the rest of the buttercream and decorate with fruit.
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