Vegan Baking & Buttercream Cake Class

This section shows you how to make a Vegan Chocolate Sponge and Vegan Vanilla Sponge.

Vegan Chocolate Sponge and Vegan Vanilla Sponge

Vegan Buttercream and Dairy-Free Dark Chocolate Ganache

Layering and drip effect

FAQs, Hints and Tips

Vegan Chocolate Sponge

Makes one 6” tall cake, 4 layers of sponge

 

290g soft plain flour (eg fine cake flour)

300g golden caster sugar (superfine sugar)

50g cocoa powder

1½ tsp bicarbonate of soda

¼ tsp xantham gum

large pinch of salt

330g oat milk (or any dairy-free milk)

120g vegetable oil (neutral flavour, eg rapeseed/canola oil)

2 tsp cider or white wine vinegar

1 tsp vanilla extract

 

  1. Grease and line four 6” tins with baking parchment. Preheat the oven to 160°C (fan).

  2. Mix together the dairy-free milk and vinegar and set aside to sour for a few minutes. Blend this with the oil, salt and vanilla extract.

  3. Sift together the flour, sugar, cocoa, bicarb and xantham gum. Make a well in the centre and add the liquid ingredients. Stir together by hand with a whisk (hand-held, not electric) until well blended.

  4. Divide evenly between the tins (approx 275g per tin) and bake for around 30-35 minutes, or until it springs back when pressed and an inserted cocktail stick comes out clean.

  5. NB Typically, vegan cakes take longer to bake than regular ones, so if in doubt, give the sponges another few minutes in the oven.

  6. Allow the cakes to cool in their tins for around 5 minutes before turning out on to a cooling rack. Let cool completely before wrapping in cling film. Chill completely in the fridge before trimming & layering; ideally bake at least 8 hours before trimming & layering so the sponges can settle.

 

If preferred, the sponges can also be baked off in two deep 6” tins, in which case increase the baking time to 50-55min.

 

 

Vegan Vanilla Sponge

Makes one 6” tall cake, 4 layers of sponge

380g self-raising flour

¼tsp xantham gum

230g caster sugar (superfine sugar)

2 tsp baking powder

380g dairy-free milk, eg oat milk

2 tsp cider or white wine vinegar

155g vegetable oil (eg rapeseed/canola oil)

35g golden syrup or agave syrup

1 tb good quality vanilla extract

 

Other Flavouring:

Lemon: Replace vanilla with finely grated zest of 3 lemons

Lime: Replace vanilla with finely grated zest of 3 limes

Orange: Replace vanilla with finely grated zest of 2 oranges

Coffee: Add 2 tsp good quality instant coffee granules into the dairy-free milk

 

  1. Grease and line four 6” tins with baking parchment and preheat the oven to 160°C (fan).

  2. Sieve the self-raising flour, xantham gum, caster sugar, baking powder together in a large bowl.

  3. Mix the dairy-free milk with the vinegar, then add in the vanilla, oil and syrup. Mix well with a balloon whisk.

  4. Add the wet mixture to dry mixture and mix well, folding through with a balloon (hand-held, not electric) whisk.

  5. Divide the mixture between the lined tins (approx 295g per tin) and bake in the pre-heated oven until golden brown and springy to touch (about 30-35 minutes).

  6. NB Typically, vegan cakes take longer to bake than regular ones, so if in doubt, give the sponges another few minutes in the oven.

  7. Allow the cakes to cool in their tins for around 5 minutes before turning out on to a cooling rack. Let cool completely before wrapping in cling film. Chill completely in the fridge before trimming & layering; ideally bake at least 8 hours before trimming & layering so the sponges can settle.

 

If preferred, the sponges can also be baked off in two deep 6” tins, in which case increase the baking time to 50-55min.

Vegan Baking Steps

 

Vanilla/Chocolate Sponge Batter:

You are looking for a quite loose consistency.

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Trimming the sponges:

Use a cake leveller or long serrated knife to trim the the tops of all the sponges.

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Guidance Video

Copyright Marianne Stewart 2019, not to be reproduced without permission.

Vegan Chocolate Sponge and Vegan Vanilla Sponge

Vegan Buttercream and Dairy-Free Dark Chocolate Ganache

Layering and drip effect

FAQs, Hints and Tips

 
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© 2018 Marianne Bakes