Vegan Jammie Dodger Cake Recipe

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This Vegan Jammie Dodger Cake Recipe is a fun celebration cake inspired by the classic biscuit. Two layers of fluffy vanilla sponge are sandwiched together with silky vanilla buttercream and sweet raspberry jam before being topped with more buttercream, raspberry jam and mini Jammie Dodgers. It’s a nostalgic bake that’s perfect for birthdays, afternoon tea or anyone who loves a classic biscuit.

TL;DR

• Soft vanilla sponge layered with buttercream and raspberry jam.

• Completely vegan and dairy-free.

• Inspired by the classic Jammie Dodger biscuit.

• Decorated with mini Jammie Dodgers for the perfect finishing touch.

• Serves 12.

• Ready in around 1 hour 10 minutes.

Vegan Jammie Dodger Cake Recipe

Ingredients

For the Sponge

• 400g self-raising flour
• 250g caster sugar
• 1 teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract
• 400ml soya milk
• 120ml vegetable oil
• 70g golden syrup

For the Buttercream & Filling

• 250g vegan butter block, softened
• 125g vegan margarine
• 750g icing sugar
• 1 teaspoon vanilla extract
• 150g seedless raspberry jam

For the Decoration

• 12 mini Jammie Dodgers

How to Make Vegan Jammie Dodger Cake Recipe

Step 1: Bake the Sponge

Preheat your oven to 160°C (320°F). Grease and line two 8-inch round cake tins.

In a large mixing bowl, combine the self-raising flour, caster sugar and bicarbonate of soda.

In a large jug, whisk together the soya milk, vegetable oil, golden syrup and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the mixture evenly between the two prepared cake tins.

Bake for 20–25 minutes, or until the cakes are golden and spring back when lightly pressed.

Leave in the tins for 5 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Buttercream

Beat together the vegan butter block, vegan margarine and vanilla extract until smooth and creamy.

Gradually sift in the icing sugar, mixing until you have a light and fluffy buttercream.

Step 3: Assemble the Cake

Once the cakes have cooled, secure the first sponge onto a cake board or serving plate with a small blob of buttercream.

Spread half of the buttercream evenly over the sponge.

Spread around 100g of the raspberry jam over the buttercream.

Place the second sponge on top.

Spread around two-thirds of the remaining buttercream over the top of the cake.

Transfer the rest of the buttercream to a piping bag fitted with a large round nozzle.

Pipe 12 evenly spaced blobs around the edge of the cake.

Gently tap each buttercream peak with your fingertip to flatten it slightly.

Place the remaining raspberry jam into a piping bag fitted with a small round nozzle.

Pipe a small star or splat shape onto each buttercream blob.

Finish each one with a mini Jammie Dodger.

Top Tips

• Make sure the cakes are completely cool before decorating.
• Use seedless raspberry jam for the smoothest finish.
• Flattening the buttercream peaks creates a neat base for the jam and biscuits.
• Chill the cake for 20 minutes before slicing for cleaner layers.

Variations

• Add crushed Jammie Dodgers around the sides of the cake.
• Fill the centre with extra buttercream for a taller filling.
• Decorate with freeze-dried raspberries for extra colour.
• Use strawberry jam instead of raspberry for a slightly sweeter flavour.

Serving Suggestions

This Vegan Jammie Dodger Cake is perfect for birthdays, afternoon tea, family celebrations or as a nostalgic weekend bake. Serve with tea, coffee or a glass of oat milk.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture. The sponge layers can also be frozen for up to 3 months.

FAQs

• Are Jammie Dodgers vegan?

Recipes Similar to Vegan Jammie Dodger Cake Recipe

• Vegan Jammie Dodger Cheesecakes
• Vegan Jammie Dodger Cupcakes
• Vegan Jammie Dodger Traybake

Vegan Jammie Dodger Cake

Difficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Two layers of vanilla sponge sandwiched with vanilla frosting and raspberry jam.

Ingredients

• For the Sponge

• 400g Self Raising Flour

• 250g Caster Sugar

• 1 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 400ml Soya Milk

• 120ml Vegetable Oil

• 70g Golden Syrup

• For the Icing

• 250g Vegan Butter Block

• 125g Vegan Margerine

• 750g Icing Sugar

• 1 tsp Vanilla Extract

• 150g Seedless Raspberry Jam

• 12 Mini Jammie Dodgers

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and grease and line two 8 inch round cake tins.
• In a large bowl mix the self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Divide between the two tins and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block, margarine and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• Once the cakes are cool place the first layer on a plate or cake board, securing it with a blob of icing underneath.
• Spread half of the icing on top of this layer and then spread 100g of the raspberry jam on top.
• Place the second layer on top and spread 2/3 of the remaining icing on top.
• Put the left over icing into a piping bag with a large round tip and pipe 12 blobs around the top of the cake. Using the tip of your finger tap the top of each blob to flatten the peak slightly.
• Put the jam in a piping bag with a small round tip. Pipe a star on top of each blob, once the jam spreads slightly this will look like a splat.
• Finish off the cake by topping each splat with a mini Jammie Dodger.

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