Vegan Sponge of Dreams


I’ve finally perfected the vegan sponge. The glorious thing is, once the basic sponge combo is down and ticks all the boxes (well risen, fluffy, moist and DELISH), then spicing it up with different flavours is a dream.

For the past few CAYC’s, I have been practicing the recipe - adding different flavours each time. It has gone down a treat with the clan (inc non-vegan folk) so here is the recipe!


Start with ya prep.

Pre-heat your oven to 160C, prep your tins (I use 8”) with a little Vitalite (or any plant based butter) and circles of baking paper for the base.


350ml plant based milk of choice (I used oat!)

2tbsp apple cider vinegar or lemon juice

250g self raising flour

250g ground almonds

400g caster sugar

300g Vitalite (any butter alternative)

3tsp vanilla essence

2tsp baking powder


Oatly’s Creme Fraiche is a new discovery of mine and DREAMY for a filling / icing base. It has the thickness and you can add in any different flavour. Please let me know if you have any other ideas for vegan icing, I am all ears!


Stir the vinegar / lemon into your milk and leave for a few minutes to do its thing. The goal is to create a buttermilk alternative!

In a separate bowl, add the butter and sugar. Mix up till combined then add your flour, almonds, vanilla, baking powder and buttermilk. Combine with a wooden spoon or mixer - don’t over do it!

Divide the mix between the two tins and bake for around 30 mins, until the cakes look golden and the skewer comes out clean. Transfer the cakes over to a wire rack to cool completely.

Once they have chilled out, you can assemble! Sandwich with your filling of choice then ice generously, adding any other toppings you fancy!

Immy May