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Vegan Sponge Cake with Dairy-Free Almond Butter Frosting

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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

Makes In

Difficulty

Dietary

8-10

50 mins

Easy

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

  1. Heat the oven to 180 C.
  2. Grease and line two tins - around 20cm in size.
  3. 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.
  4. Add the butter, vanilla extract, flour, baking powder and caster sugar into a bowl and mix.
  5. Pour in the dairy-free milk and apple cider vinegar mixture and beat together until you have a smooth texture.
  6. Divide the mixture in half and split it between the two tins.
  7. Pop in the oven and bake for around 30-40 minutes.
  8.  Leave the sponge to cool before making the frosting.
  9. For the icing - mix the almond butter and vanilla extract.
  10.  Sift in the icing sugar.
  11. Slowly stir the dairy-free milk making sure to blend evenly.
  12.  If it feels too thick, add a splash more dairy-free milk - until you reach a texture that resembles buttercream.
  13. 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.
  14. 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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