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.
This vegan vanilla cake with berries and jam is simple to make, reliably delicious and ideal for birthdays, special occasions or a refined afternoon tea. The cake layers are light, fluffy and moist, with a clear vanilla flavour. Between the layers, a silky vegan vanilla buttercream is paired with a thin spread of raspberry jam and a scattering of fresh summer berries for both colour and bright flavour contrast.
The recipe is versatile: decorate the finished cake with a generous pile of fresh berries for an impressive presentation, or omit the fruit for a classic plain vanilla layer cake. When decorated with fresh berries, the cake is best eaten the same day to preserve the fruit’s freshness; without berries it will keep in an airtight container for up to three days. The un-iced cake layers also freeze well for about a month, wrapped tightly.
Afternoon Tea
This cake makes a lovely centrepiece for an afternoon tea spread. Afternoon tea is a timeless way to gather with friends and family, offering a selection of cakes, sandwiches and scones served with a good pot of tea. A three-layer vanilla cake topped with berries and jam feels both celebratory and comforting, and it pairs well with light, fragrant teas or a glass of something bubbly for special occasions.
How to Make the Vegan Vanilla Cake
These cakes are quick to prepare and bake. The method is straightforward: combine the wet ingredients, sift the dry ingredients, then gently mix them together. Divide the batter evenly between tins and bake until golden and springy to the touch. Allow the cakes to cool in the tins briefly before transferring them to a rack to cool completely.
Basic cake steps
- Whisk together plant milk, vinegar, sugar, vanilla and melted vegan spread.
- Sift plain flour, cornflour, baking powder and bicarbonate of soda into a bowl.
- Gradually whisk the wet mixture into the dry until smooth, taking care not to overmix.
- Divide the batter between three 15cm (6 inch) round tins or two 20cm (8 inch) tins and bake until a skewer comes out clean.
- Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely before decorating.
Vegan Vanilla Buttercream
For a stable, creamy vegan buttercream use a combination of solid vegan spread (the block or stick style) and vegetable shortening. This mix helps prevent splitting and gives a smooth, pipeable consistency.
Buttercream method
- Whisk together cold vegan spread and cold vegetable shortening until very smooth.
- Sift in icing sugar, add vanilla extract and beat on low speed until combined. Increase to high speed and whisk until light and fluffy.
Assembling the Cake
Trim the cake tops if needed. Place the first layer on a board or cake stand and spread a layer of buttercream. Add a thin layer of raspberry jam, then scatter a handful of fresh mixed berries. Repeat with the next layer. Spread the top layer with buttercream but skip the jam on the final layer. Finish by decorating the top with a generous pile of fresh berries. Serve the cake the same day if using fresh fruit.
Tips
- Use melted vegan spread for the cake fat for best flavour. If preferred, substitute 150ml sunflower oil.
- If decorating with fresh berries, assemble the cake just before serving and eat it the same day.
- You can bake the batter in three 15cm tins or two 20cm tins depending on your preference for layer thickness.
- Un-iced cakes freeze well for up to one month; thaw completely before icing.
Ingredients
Vegan Vanilla Cakes:
- 360 ml (1 ½ cups) unsweetened plant milk (almond or other)
- 1 ½ tsp white wine vinegar
- 250 g (1 ¼ cups) caster (superfine) sugar
- 1 tbsp vanilla extract or vanilla bean paste
- 150 g (½ cup + 2 tbsp) vegan spread, melted
- 280 g (2 ⅓ cups) plain (all-purpose) flour
- 30 g (3 tbsp) cornflour (cornstarch)
- 1 tsp bicarbonate of soda (baking soda)
- ¾ tsp baking powder
Vegan Vanilla Buttercream:
- 75 g (2.5 oz) vegan spread, cold (block/stick style)
- 75 g (2.5 oz) vegetable shortening (such as Trex), cold
- 300 g (3 cups) icing (powdered) sugar, sifted
- 1 tsp vanilla extract or vanilla bean paste
To decorate:
- About 4 heaped spoonfuls raspberry jam
- About 400 g mixed fresh berries
Instructions
Vegan Vanilla Cakes
- Preheat the oven to 180°C / 350°F / gas mark 4. Grease three 15cm (6 inch) round tins and line the bases with baking parchment, or use two 20cm (8 inch) tins.
- In a large jug, whisk together the plant milk, vinegar, caster sugar, vanilla extract and melted vegan spread.
- In a large bowl, sift together the plain flour, cornflour, baking powder and bicarbonate of soda.
- Gradually whisk the wet ingredients into the dry until smooth, taking care not to overmix.
- Divide the batter between the tins and bake for 25–35 minutes until golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
Vegan Vanilla Buttercream and Assembly
- Place the vegan spread and vegetable shortening in a large bowl and whisk until very smooth.
- Add sifted icing sugar and vanilla extract. Mix on low until combined, then whisk on high for a couple of minutes until light and fluffy.
- Trim cake tops if necessary. Place one layer on a cake stand and spread some buttercream, a thin layer of jam and a handful of berries.
- Repeat with the second layer, then add the final layer on top and spread with buttercream. Decorate the top with berries and serve. Best eaten the day it is assembled.
Photography and recipe styling shown in images above. Image files are included in this article for reference and presentation.
