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This cake will wow the whole family this Christmas. With tangy cranberry jam combined with a sweet luxurious cream frosting, this is one delicious, fluffy, vegan sponge cake.
Duration1 hr 10 mins
Cook Time50 mins
Prep Time20 mins
Servings8 people


  • 1 cup plant based milk
  • 1/4 cup thick yogurt
  • 5 tbsp apple sauce
  • 2 1/4 cup flour
  • 1 1/4 cup sugar
  • 4 tsp baking powder
  • 12 tbsp vegan butter for cooking
Cranberry Jam
  • 2 cups cranberries frozen or fresh
  • 2 tbsp maple syrup
  • 1 tsp lemon zest
  • 1/2 cup vegan butter softened
  • 1 can coconut cream chilled (not including the water)
  • 2 cups icing sugar



  • Prepare your round pans. Preheat oven to 350F.

    Melt your vegan butter and then add your sugar. Mix until fluffy.

  • Add your remaining liquids and mix.
  • Carefully add your flour, baking powder and mix until combined.
  • Place your pans into the oven and cook for 50 mins or until a toothpick comes out clear.


  • Stir your cranberries on medium heat in a pan until they burst. Add your maple syrup and lemon zest and stir until slightly thickened.


  • Mix until thick and fluffy. Place in fridge to firm until ready to use.

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