British Vegan Cake Recipes for Delicious Homemade Treats

British baking has a timeless charm, and when it comes to vegan cakes, the classics get a wholesome twist that everyone can enjoy. From hearty fruitcakes to light sponges, British vegan cake recipes combine traditional flavors with compassionate, plant-based ingredients.

Whether you’re a seasoned vegan or simply exploring dairy-free and egg-free options, these delightful cakes will satisfy your sweet tooth while keeping things cruelty-free. Dive into the world of moist, flavorful, and utterly delicious British vegan cakes that prove you don’t need butter or eggs to bake a masterpiece.

In this post, we’ll explore three beloved British vegan cake recipes, complete with detailed instructions, tips, and serving ideas to make your baking experience enjoyable and successful. Ready your mixing bowls and baking tins—let’s get started with these scrumptious treats that celebrate British baking heritage with a vegan twist!

Why You’ll Love This Recipe

These British vegan cake recipes are loved for their rich flavors, moist textures, and simplicity. They use easily accessible plant-based ingredients, making them perfect for anyone adapting to vegan baking or wanting to impress guests without compromising on taste.

Health-conscious and indulgent, these cakes offer a balance of natural sweetness and wholesome ingredients, ideal for afternoon tea or special celebrations. Plus, they’re free from animal products, making them environmentally friendly and inclusive for those with dietary restrictions.

From the classic Vegan Victoria Sponge to a spicy Vegan Treacle Cake and a festive Vegan Christmas Fruitcake, these recipes highlight the best of British baking traditions with a compassionate twist.

Ingredients

Vegan Victoria Sponge Cake

• 225g self-raising flour
• 200g caster sugar
• 1 tsp baking powder
• 200ml unsweetened plant-based milk (soy or oat works well)
• 80ml vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• Strawberry jam and vegan whipped cream for filling

Vegan Treacle Cake

• 225g self-raising flour
• 150g dark brown sugar
• 150g black treacle
• 100ml vegetable oil
• 200ml plant-based milk
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon

Vegan Christmas Fruitcake

• 225g mixed dried fruit (sultanas, currants, chopped dates)
• 100g chopped nuts (walnuts or pecans)
• 225g plain flour
• 150g dark brown sugar
• 1 tsp baking soda
• 1 tsp mixed spice
• 150ml strong brewed tea
• 150ml vegetable oil
• 2 tbsp blackstrap molasses
• 1 tbsp apple cider vinegar

Equipment

• Mixing bowls (large and medium)
• Electric hand mixer or whisk
• Measuring cups and spoons
• Sieve for dry ingredients
• Loaf tin or round cake tins (20cm/8 inch)
• Baking parchment or silicone baking mats
• Cooling rack
• Spatula or wooden spoon
• Small saucepan (for heating molasses or tea)

Instructions

Vegan Victoria Sponge Cake

1. Preheat your oven to 180°C (350°F). Grease two 20cm round cake tins and line with baking parchment.
2. In a large bowl, sift the self-raising flour and baking powder. Add the caster sugar and mix well.
3. In a separate jug, combine the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Gradually pour the wet ingredients into the dry, mixing gently with a spoon or electric mixer until smooth and thick.
5. Divide the batter evenly between the two tins and smooth the tops.
6. Bake for 25-30 minutes until golden and a skewer inserted into the center comes out clean.
7. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely.
8. Once cooled, spread one sponge with strawberry jam and vegan whipped cream, then sandwich with the second sponge.

Vegan Treacle Cake

1. Preheat oven to 170°C (340°F). Grease and line a 20cm square cake tin.
2. Sift the self-raising flour, baking powder, ground ginger, and cinnamon into a mixing bowl.
3. Add the dark brown sugar and stir well.
4. In a separate bowl, mix the black treacle, vegetable oil, and plant-based milk.
5. Combine wet and dry ingredients, stirring until just mixed.
6. Pour the batter into the prepared tin and bake for 40-45 minutes.
7. Check doneness with a skewer; it should come out clean.
8. Allow to cool completely before slicing and serving.

Vegan Christmas Fruitcake

1. Preheat the oven to 150°C (300°F). Grease and line a 20cm loaf tin.
2. Soak the mixed dried fruit in brewed tea overnight or at least an hour if short on time.
3. In a large bowl, sift the plain flour, baking soda, and mixed spice.
4. Add the sugar and chopped nuts; mix to combine.
5. In a small saucepan, gently warm the blackstrap molasses and vegetable oil until combined.
6. Add the molasses mixture and the soaked fruit (including any remaining tea) to the dry ingredients.
7. Stir in the apple cider vinegar and mix until everything is evenly combined.
8. Pour the batter into the prepared loaf tin and smooth the surface.
9. Bake for 1 ½ to 2 hours, covering with foil halfway through to prevent over-browning.
10. Test with a skewer; if it comes out clean, the cake is done. Cool in the tin before removing.

Tips & Variations

Pro tip: Using apple cider vinegar or lemon juice in vegan baking helps activate the baking powder, creating a light and fluffy texture without eggs.

For a more indulgent Victoria Sponge, add a layer of vegan buttercream frosting. You can also swap strawberry jam for raspberry or lemon curd vegan versions.

The treacle cake can be enhanced with chopped crystallized ginger or a handful of chopped walnuts for texture.

With the Christmas fruitcake, try soaking the dried fruit in rum or brandy instead of tea for an authentic festive flavor. If you want a nut-free version, simply omit the nuts and replace with extra dried fruit.

Experiment with gluten-free flour blends if you have dietary restrictions, but note the texture may vary slightly.

Nutrition Facts

Serving Suggestions

British vegan cakes are perfect alongside a steaming cup of tea or freshly brewed coffee. The Vegan Victoria Sponge shines at afternoon tea parties, topped with fresh berries for a light finish.

The rich and spiced Vegan Treacle Cake pairs wonderfully with a dollop of vegan clotted cream or a scoop of dairy-free vanilla ice cream for a cozy dessert.

The Vegan Christmas Fruitcake is a festive staple—serve it sliced thin with a smear of vegan butter or a cup of mulled wine for a traditional holiday experience.

For more inspiration on vegan dishes that complement these cakes, check out our Lemon Ricotta Pasta With Arugula Recipe or explore hearty options like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

British vegan cake recipes offer a delightful way to enjoy classic flavors without animal products. With simple ingredients and easy-to-follow steps, anyone can bake these delicious treats at home.

Whether you’re celebrating a special occasion or simply craving a slice of cake, these recipes deliver moist textures and rich tastes that everyone can savor.

Exploring vegan baking is not only good for your health but also a kind and sustainable choice for the planet. For more diverse recipe ideas, don’t forget to check out our collection of recipes like the Instant Pot Rabbit Recipe or the sweet and tangy Lemon Straws Recipe.

Happy baking and bon appétit!

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