Vegan Jammie Dodger Cake

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If you are looking to impress with something that’s as playful as it is delicious, this Vegan Jammie Dodger Cake is about to steal the show. Inspired by the classic British biscuit, this cake is a nostalgic nod to childhood tea times – but with a fun, modern (and fully plant based) twist. Two layers of fluffy vanilla sponge are sandwiched with creamy vegan buttercream and a generous helping of raspberry jam, creating that iconic Jammie Dodger combo in full size cake form. But we don’t stop there. This beauty is topped with even more buttercream, playful jam splats, and of course, a few mini Jammie Dodgers to bring it all together.

What makes this cake so special, besides how adorable it looks, is just how simple it is to put together. The sponges are soft, light, and easy to make with basic pantry staples. The buttercream is rich and smooth with a hint of vanilla, and the jam brings that sweet, slightly tart hit that balances everything perfectly. It’s a cake that looks impressive, tastes like pure comfort, and is 100% dairy and egg free.

Now, let’s talk about the jam splats because they’re honestly the best part and help set this cake apart. They are super easy to create and add such a fun, cartoonish vibe to the finished cake. Just pipe star shapes with the raspberry jam. As it settles, it naturally spreads into that cute, splatty shape without any extra effort. Finish it off with a few mini Jammie Dodgers and you’ve got a showstopper that’s perfect for birthdays, afternoon tea, or just a weekend baking project with flair.

If you liked this recipe for Vegan Jammie Dodger cake you might like these recipes –

• 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 12 cupcake cases 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.