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Vegan Vanilla and Coconut Sponge

Light, fluffy and just as satisfying as a traditional cake! Try this vegan vanilla sponge with coconut and strawberries for a more nutritious recipe.


  • 3 1/2 cups of wholemeal flour
  • 1 1/2 cups of sugar (I used dark brown)
  • 2 teaspoons baking powder
  • 1 cup of unsweetened plain soya milk
  • 1 cup of coconut milk
  • 1/2 cup of coconut oil
  • 1 cup of coconut shavings
  • 3 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar
  • 250g of strawberries

For the Vanilla Frosting

  • 1/2 cup nonhydrogenated vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1-3 tablespoons unsweetened plain soy milk


  • Preheat the oven to 180 degrees C. Line 2 cake tins with coconut oil.
  • In a bowl, whisk together flour, sugar, baking powder and baking soda.
  • In a separate bowl, whisk together soya milk, oil, vanilla, and vinegar. Pour the mixture into the dry mixture and whisk until just combined. Do not over mix.
  • Mix in coconut shavings.
  • Split the mixture between the two cake tins and cook in the oven for approximately 20-25 minutes. Allow the cakes to cool completely before frosting.

For the Vanilla Frosting

  1. Using a handheld or stand mixer, beat the vegetable shortening until smooth.
  2. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
  3. Beat on high for another 2 minutes until light and fluffy.
  • When cakes are cool, spread the frosting on top of one of the cakes and add a layer of sliced strawberries. Place the other cake on top.


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