The Ultimate Vegan Jam and Coconut Sponge Cake: A Taste of British School Dinner Nostalgia

Step back in time with a slice of pure comfort! This delightful Vegan Jam and Coconut Sponge is a plant-based take on the beloved British school dinner classic. Featuring a lusciously tender vanilla sponge cake, generously topped with vibrant raspberry jam and a sprinkle of desiccated coconut, it’s a dessert that evokes warmth and happy memories. Serve it alongside a generous helping of creamy vegan custard for a truly authentic and irresistibly nostalgic experience.

There’s a unique joy in rediscovering childhood favorites, especially when they come with a delicious, cruelty-free twist. Even if, like me, you never personally experienced the joy of this particular pudding during your school days, the mere idea of a jam and coconut sponge cake carries an undeniable charm and a wave of retro nostalgia. It’s a testament to the timeless appeal of simple, wholesome desserts that comfort the soul. Recently, this classic British treat has been at the forefront of my culinary cravings, and naturally, a vegan version was absolutely essential to satisfy that longing.

This vegan jam and coconut sponge cake isn’t just a substitute; it’s a celebration. It delivers everything you’d expect from the classic: a melt-in-your-mouth tender vanilla sponge that’s light yet moist, crowned with a vibrant layer of tangy raspberry jam, and finished with a scattering of sweet, aromatic desiccated coconut. This isn’t merely a cake; it’s an edible hug, a sweet journey back to simpler times. It embodies pure retro comfort food, and its ultimate form is undoubtedly achieved when served with lashings of velvety vegan custard!

What makes this recipe even better is its remarkable simplicity. You don’t need to be an expert baker to achieve fantastic results. It’s the kind of approachable cake that everyone can master, and its universal appeal means it’s sure to be a hit with family and friends, whether they’re vegan or not. Prepare to become everyone’s favorite baker with this incredibly easy-to-make and utterly satisfying dessert.

Essential Ingredients for Your Vegan Jam and Coconut Sponge Cake

Crafting the perfect vegan jam and coconut sponge relies on a few key ingredients, each playing a vital role in achieving that classic taste and texture. Here’s a detailed look at what you’ll need and why:

• Plant Milk: This forms the liquid base of our sponge. While any unsweetened non-dairy milk can work, I highly recommend using unsweetened soy milk. Soy milk boasts a higher protein content, which contributes to a more robust and tender cake structure, similar to how dairy milk would perform. Oat or almond milk can also be used, but soy generally provides the best results for baking.
• Non-Dairy Yogurt: This is one of my secret weapons for vegan cakes! Plant-based yogurt acts as an excellent egg replacer, adding moisture, richness, and a subtle tang that enhances the overall flavor profile. Unsweetened soy or coconut yogurt are both fantastic choices. I personally love brands like Coconut Collaborative for their creamy texture. I haven’t widely tested other substitutes, but Oatly crème fraîche could be a viable alternative, or potentially unsweetened applesauce, though results may vary. The yogurt’s acidity also works wonders with the leavening agents.
• Vegan Butter and Oil: For truly exceptional results, I employ both vegan butter and a neutral oil. Vegan block butter, as opposed to spreadable tub varieties, is crucial for adding that rich, buttery flavor and contributing to the cake’s structure. Brands like Naturli Vegan Block or Flora Plant block are excellent choices. The neutral oil (such as sunflower, canola, or vegetable oil) is added to ensure the cake remains incredibly moist and tender, preventing it from drying out. This combination gives you the best of both worlds: flavor from the butter, moisture from the oil.
• Vinegar: A small amount of apple cider vinegar or white wine vinegar is essential. This acidic ingredient reacts with the bicarbonate of soda (baking soda) to create carbon dioxide bubbles, giving the cake a light, airy rise and a wonderfully delicate texture. Lemon juice can also be used as a substitute for vinegar.
• Vanilla Extract: You can’t have a classic vanilla sponge without high-quality vanilla! Pure vanilla extract is always preferred over imitation vanilla essence for its superior flavor. For an even more intense vanilla aroma, consider using vanilla bean paste.
• Caster Sugar: Also known as superfine sugar, caster sugar is ideal for cakes as its fine granules dissolve quickly and evenly, ensuring a smooth batter and a tender crumb. Granulated sugar will also work perfectly fine if caster sugar isn’t available.
• Plain Flour (All-Purpose Flour): Standard plain flour is what you need for this recipe. Avoid swapping it for wholemeal or whole wheat flour, as this will result in a much denser, heavier cake, losing the desired light sponge texture. While I haven’t personally tested a gluten-free version, a good quality gluten-free flour blend designed for baking should work well as a substitute.
• Cornflour (Cornstarch): A little cornflour is added to the dry ingredients to tenderize the cake, giving it an even softer and lighter crumb. If you don’t have cornflour, you can simply replace it with an equal amount of plain flour, though the texture might be slightly different. If you have access to cake flour, you can use a total of 390g of cake flour to replace both the plain flour and cornflour.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Using both these leavening agents is key for optimal rise and texture. Baking powder provides initial lift, while bicarbonate of soda, activated by the vinegar and yogurt, provides an additional boost. Do not attempt to swap one for the other or omit either, as it will significantly impact the cake’s final structure and rise.
• Salt: A small pinch of salt is vital in baking. It doesn’t make the cake salty but rather enhances and balances the sweetness, bringing out the depth of the other flavors.
• Jam: For true authenticity and that iconic “school dinner” look, a red jam is a must. Seedless raspberry jam is the traditional and most popular choice, offering a delightful balance of sweetness and tartness that perfectly complements the vanilla sponge. While other red jams like strawberry or cherry could work, raspberry is highly recommended.
• Desiccated Coconut: This is the classic topping that gives the cake its signature texture and flavor. Make sure to use unsweetened desiccated coconut. The cake is already perfectly sweet with the sugar in the sponge and the jam, so adding sweetened coconut would make it overly saccharine.

Baking Your Vegan Jam and Coconut Sponge: A Simple Guide

(For precise measurements and full instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

This cake is incredibly straightforward to prepare, making it ideal for bakers of all skill levels. Follow these steps to achieve a perfect, tender sponge:

1. Prepare Your Dry Ingredients: Begin by sifting together the plain flour, cornflour, baking powder, bicarbonate of soda, and salt into a large bowl. Sifting ensures that all the ingredients are evenly distributed and helps to prevent lumps, leading to a smoother batter and a finer crumb. Whisk them together thoroughly after sifting to ensure complete blending.
2. Combine Wet Ingredients: In a separate, equally large bowl, whisk together your non-dairy milk, non-dairy yogurt, melted vegan butter, neutral oil, caster sugar, vinegar, and vanilla extract. Whisk vigorously until the mixture is completely smooth and well combined. This ensures all the sugar dissolves and the liquids are homogenous before combining with the dry ingredients.
3. Form the Batter: Gently pour the sifted dry ingredients into the wet mixture. Using a balloon whisk or a spatula, mix until no dry lumps remain. Be careful not to over-beat the batter, as this can develop the gluten too much, resulting in a tough cake. A few small lumps are perfectly fine; resist the urge to keep mixing once it’s mostly combined.

4. Bake the Sponge: Pour your beautifully smooth batter into a greased and lined traybake tin, spreading it out evenly with a spatula to ensure a consistent thickness. Bake in your preheated oven for approximately 25 minutes. The cake is ready when it’s golden brown, firm to the touch, and a skewer inserted into the center comes out clean.

5. Cool and Top: Allow the cake to cool in the tin for about 20 minutes. This crucial step helps the cake to firm up and prevents it from breaking when you turn it out. After 20 minutes, carefully invert the cake onto a wire rack. While the cake is still warm (this helps the jam spread beautifully and adhere), spread a generous layer of your chosen jam over the top. Immediately sprinkle with a liberal amount of desiccated coconut, ensuring even coverage.

6. Serve and Enjoy: Once fully cooled, your Vegan Jam and Coconut Sponge is ready to be devoured! It’s truly spectacular served with warm vegan custard, but it’s equally delicious with a scoop of vegan vanilla ice cream, or simply enjoyed on its own with a cup of tea. All options are incredibly good, so choose your favorite way to indulge!

Top Tips for Vegan Baking Success:

Achieving the perfect vegan jam and coconut sponge cake is simple if you follow a few key guidelines:

• Weigh Your Ingredients: For consistent and professional baking results, always use a digital kitchen scale to weigh your ingredients in grams. Cup measurements can be highly inaccurate due to variations in how ingredients are packed, leading to inconsistent outcomes. A gram is always a gram, ensuring precision in your baking.
• Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until no dry lumps remain. Overmixing develops the gluten in the flour, which can lead to a tough and dense cake rather than a light and tender sponge. Stirring by hand with a balloon whisk is usually sufficient.
• Ensure Thorough Premixing: Because overmixing the final batter is detrimental, it’s crucial that your wet ingredients are thoroughly whisked together in their bowl, and your dry ingredients are perfectly combined in theirs, before you bring the two together. This minimizes the mixing needed in the final step.
• Use the Right Tin: The recipe specifies a 23 x 33 cm / 9 x 13 inch rectangular cake tin. Using a tin of the correct size ensures the cake bakes evenly and achieves the intended thickness and texture.

Storage and Freezing Instructions:

This delicious vegan jam and coconut sponge cake stores wonderfully, making it perfect for preparing in advance or enjoying over several days.

• Storage: Any leftover cake should be stored in an airtight container at room temperature. It will remain fresh and moist for approximately five days.
• Freezing: Yes, this cake freezes exceptionally well! If you plan to bake the cake ahead of time specifically for freezing, I recommend freezing the plain sponge before adding the jam and coconut. Wrap the completely cooled, baked cake tightly in plastic wrap, then again in aluminum foil, and freeze it on a baking tray to ensure it stays flat and doesn’t get squashed. When ready to serve, thaw the cake at room temperature and then add the jam and coconut topping.
• Freezing Leftovers: If you’re simply freezing leftover slices that already have jam and coconut, that’s perfectly fine. Place them in a covered, freezer-safe container, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to three months. Allow them to defrost at room temperature before enjoying.

More Delicious Retro Vegan Cakes:

If you love this nostalgic jam and coconut sponge, you’ll surely enjoy these other classic cakes, all given a fantastic vegan makeover. Explore more plant-based delights that bring back cherished memories without compromising on taste!

Elevate your dessert experience even further by serving this vegan jam and coconut sponge cake with my incredibly easy and delicious vegan custard! The creamy warmth is the perfect complement.

If you decide to try this delightful recipe, I’d love to hear how it turned out for you! Please take a moment to rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your creations!

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