Vegan Raspberry Ripple Cake Recipe

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This Vegan Raspberry Ripple Cake Recipe is a beautiful celebration cake made with soft vanilla sponge swirled with raspberry jam and finished with a creamy vegan buttercream and a stunning raspberry ripple effect. With three light sponge layers and plenty of fruity flavour, this cake is perfect for birthdays, afternoon tea or any special occasion where you want an impressive homemade dessert.

TL;DR

• Three layers of fluffy vegan vanilla sponge with raspberry swirls.

• Completely vegan and dairy-free.

• Filled and decorated with raspberry jam for a beautiful ripple effect.

• Perfect for birthdays, celebrations and afternoon tea.

• Serves 16.

• Ready in around 1 hour 40 minutes.

Vegan Raspberry Ripple Cake Recipe

Ingredients

For the Sponge

• 600g self-raising flour
• 375g caster sugar
• 2 teaspoons bicarbonate of soda
• 112g golden syrup
• 173ml vegetable oil
• 600ml soya milk
• 1 teaspoon vanilla extract
• 100g raspberry jam

For the Buttercream

• 375g vegan baking block, softened
• 125g vegan baking spread
• 1 teaspoon vanilla extract
• 1kg icing sugar
• 300g seedless raspberry jam

How to Make Vegan Raspberry Ripple Cake Recipe

Step 1: Bake the Sponge

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

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

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

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

Divide the batter evenly between the three cake tins.

Add small spoonfuls of raspberry jam to each tin and gently swirl through the batter using a cocktail stick or skewer. Be careful not to overmix or you’ll lose the ripple effect.

Bake for around 30 minutes, or until the sponge springs back when lightly pressed.

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

Step 2: Make the Buttercream

Beat the vegan baking block until smooth.

Add the vegan baking spread and vanilla extract and beat again until light and fluffy.

Gradually sift in half of the icing sugar and mix carefully.

Add the remaining icing sugar and beat until smooth with no streaks of butter remaining.

Step 3: Assemble the Cake

Level the tops of each sponge layer with a serrated knife.

Secure the first sponge onto a cake board or serving plate with a small amount of buttercream.

Spread approximately 1cm of buttercream over the sponge.

Spread 1 tablespoon of raspberry jam over the buttercream, keeping it slightly away from the edges.

Repeat with the second sponge layer.

Place the final sponge on top upside down to create a perfectly flat top.

Cover the cake with a thin crumb coat of buttercream and chill for at least 30 minutes.

Apply a second, thicker layer of buttercream and smooth it using a cake scraper.

Stir the remaining raspberry jam until smooth.

Dot spoonfuls of jam randomly over the sides and top of the cake.

Using your cake scraper, gently smooth the jam into the buttercream to create the signature raspberry ripple effect. Add more jam if you’d like a stronger pattern.

Transfer the remaining buttercream to a piping bag fitted with a large open star nozzle and pipe decorative swirls around the top edge of the cake.

Top Tips

• Swirl the jam gently through the sponge batter for distinct raspberry ripples.
• Use seedless raspberry jam for the smoothest finish.
• Chilling after the crumb coat makes decorating much easier.
• Warm the palette knife slightly for extra smooth buttercream.

Variations

• Decorate with fresh raspberries for an elegant finish.
• Add freeze-dried raspberry pieces to the buttercream for extra flavour.
• Use strawberry jam instead for a strawberry ripple cake.
• Add white chocolate curls made from dairy-free white chocolate for a celebration finish.

Serving Suggestions

Serve slices with fresh raspberries and a cup of tea or coffee. This cake also makes a beautiful birthday cake or centrepiece for baby showers, afternoon teas and summer celebrations.

Storage

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

FAQs

Recipes Similar to Vegan Raspberry Ripple Cake Recipe

Raspberry Ripple Cake

Difficulty: Medium

Servings

16

servings

Prep time

1

hour 

10

minutes

Cooking time

30

minutes

Total time

1

hour 

40

minutes

Vanilla sponge is swirled with raspberry jam in this raspberry ripple cake.

Ingredients

• For the Sponge

• 600g Self Raising Flour

• 375g Caster Sugar

• 2 tsp Bicarbonate of Soda

• 112g Golden Syrup

• 173g Vegetable Oil

• 600ml Soya Milk

• 1 tsp Vanilla Extract

• 100g Raspberry Jam

• For the Icing

• 375g Baking Block

• 125g Vegan Baking Spread

• 1 tsp Vanilla Extract

• 1kg Icing Sugar

• 300g Seedless Raspberry Jam

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and grease and line three 8 inch round cake tins with baking paper.
• In a large bowl mix the flour, sugar and bicarb using a hand or stand mixer.
• In a separate bowl mix together the golden syrup, vegetable oil, soya milk, and vanilla extract.
• Slowly pour the wet ingredients into the dry ingredients while mixing.
• Divide the cake batter between the 3 cake tins. Put a few blobs of raspberry jam in each layer and use a cocktail stick to swirl it around into the batter. Don't swirl too much otherwise you won't get the swirl effect.
• Bake for around 30 minutes, checking regularly in the last few minutes. They are done when you lightly press on the top and it springs back.
• Remove from the oven and cool for 5 minutes before moving to a cooling rack to cool completely.
• For the Icing
• Beat the Baking Block with a hand or stand mixer until smooth.
• Add in the vegan margarine and vanilla extract and beat again until well combined and smooth.
• Sieve in half of the icing sugar and carefully mix in.
• Sieve in the other half of the icing sugar and mix until there are not butter streaks left.
• To Assemble the Cake
• Slice the top of each sponge off so that they have a flat top.
• Put the first layer of cake on a cake board or a flat plate and secure with a blob of icing.
• Spread some icing on top of this layer so that it is about 1cm thick.
• Spread 1 tbsp of raspberry jam over this but do no go all the way to the edges.
• Place the second layer on top of this and repeat with the icing and jam before putting the final layer on top upside down. This gives you a very flat surface for the top of the cake.
• Crumb coat the cake by covering it with a thin layer of icing and chill for at least 30 minutes.
• Coat the cake with a second, thicker layer of icing and smooth it with a cake scraper.
• Mix the remaining raspberry jam so that it is very smooth. Using a palette knife spread blobs of jam around the cake including on top.
• Use the cake scraper to spread the jam around the cake. You can add more blobs of jam if you wish.
• Put the remaining icing into a piping bag with a large open star tip. Pipe swirls around the edge of the top of the cake.

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