Strawberry Fields Forever – Vegan Genoise Sponge 

Before I kick of my healthy eating theme in May I thought I’d share a few not-so-healthy recipes, starting with a strawberry topped vegan-friendly genoise sponge cake. As the sponge is pretty flat and there is an equal fruit to sponge ratio, this could be classed as a healthy cake (if there’s such a thing!). Happy Baking. 


  • 4oz vegan margarine 
  • 6oz caster sugar 
  • 8oz self raising flour 
  • 1 teaspoon baking powder 
  • 200ml unsweetened soya milk 
  • Icing sugar and water (based on instructions from the brand you buy)
  • 7 fresh strawberries (1 whole, 6 halved). 


  1. Preheat the oven at gas mark 6.
  2. Combine the margarine, sugar, flour, baking powder and milk in a large mixing bowl until it forms a smooth cake mix. 
  3. Line or grease a large circular baking tin. 
  4. Pour the cake mixture into the baking tin, spreading the mixture evenly and thinly. 
  5. Bake the cake mixture in the oven for 35 minutes at gas mark 6. 
  6. When the cake is golden brown, remove it from the oven and place on a wire cooling wrack to cool. 
  7. Whilst the cake is cooling mix your icing sugar by following instructions from the specific brand. 
  8. When the cake is cool place it onto a plate or cake stand. 
  9. Pour 3/4 of the icing onto the top of the cake. 
  10. Decorate the cake by topping it with strawberries. 
  11. Tip the remainder of the icing over the strawberries. 
  12. Put the finished cake into the fridge for an hour to allow the icing to set. 


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