Vegan Easter Cake

about 16 slices
220 minutes
Try our Vegan Easter Cake! This show-stopping vegan dessert features layers of zesty lemon sponge, buttercream, topped with lovely chocolate eggs & bunnies
This masterpiece is bursting with citrusy goodness and leaves you and your guests cravings for more. Get baking today!
Recipe Ingredients
How to Prepare
If you do not have 2 cake tins then bake half the mixture in 1 tin and then bake the remaining mixture once the first lot has baked.  
Your cake should keep for up to 3 days stored in an airtight container.
If you enjoyed this recipe, check out our Easter Recipes or Vegan Recipes. From our Vegan Easter Chocolate Cheesecake to Easter Rocky Road recipes.
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Recipe Ingredients

For the Sponge
600 mlSoya Milk
30 mlLemon Juice (2tbsp)
800 gPlain Flour
10 gDr. Oetker Baking Powder (2tsp)
500 gCaster Sugar
400 mlVegetable Oil
30 mlDr. Oetker Madagascan Vanilla Extract (2tbsp)
For the Buttercream
400 gVegan Butter (softened)
350 gLemon Curd
90 mlLemon Juice (6tbsp)
To Decorate
200 gVegan Butter (softened)
160 gIcing Sugar
15 mlLemon Juice (1tbsp)
Dr. Oetker Yellow Food Colour Gel
Dr. Oetker Easter Party Sprinkle Mix

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Picture - Dr. Oetker Baking Powder (2tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (2tbsp)
Picture - Dr. Oetker Yellow Food Colour Gel
Picture - Dr. Oetker Easter Party Sprinkle Mix

For the Sponge

Preheat the oven to 180°C/160C/Gas Mark 4. Grease and line 2 x deep round 7" cake tins. Mix together the soya milk and lemon juice until it begins to curdle and thicken, leave to one side.


In a large bowl mix together the flour, Baking Powder and sugar until well combined. Add the oil, Vanilla Extract and soya milk mixture, stir until just combined.


Divide the mixture between the prepared cake tins and smooth the top. Bake for 80-85 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then remove and leave on a wire rack to cool completely.


Leave the sponges to cool completely. Once the cakes are cool, cut the tops off each layer of sponge with a serrated knife to create a flat surface. Split the cake layers in three parts, horizontally, making 6 layers in total.


For the Buttercream

Place the butter in a freestanding mixer bowl and beat until smooth and glossy. Add 150g lemon curd and 4tbsp lemon juice in 4 intervals, making sure it is fully incorporated after each interval. Once it is all added beat on a high speed until the buttercream is a smooth and lightly whipped consistency. Put the buttercream into a piping bag and cut a small hole in the end. Stir the 50g lemon curd and the 2 tbsp lemon juice together and pop the remaining 150g lemon curd into a piping bag and cut a small hole in the end.


To Assemble the Cake

Spread 1 tbsp from the mixed lemon curd onto the first layer of cake and pipe three rings of buttercream in top. Fill the empty rings with lemon curd. Place the next layer of sponge on top of the buttercream and repeat the step above. Repeat until all the sponge layers are sandwiched together. Place the cake in the fridge for 2 hours.


To Decorate

Beat the vegan butter, icing sugar and lemon juice for 10 minutes and place 2 tbsp buttercream into 3 small bowls. Add a few drops of Yellow Colour Gel to one bowl and mix to create a light yellow buttercream, repeat with the next bowls add a few more drops each to create different shades of yellow. Spread the white buttercream on top and around the top edge of the cake. Pipe rings of yellow buttercream around the cake, starting on the bottom with the darkest shade of yellow and finishing with the brightest. Use a cake scraper to smooth out the buttercream on the sides. Decorate with the chocolate eggs and bunnies around the base of your cake. Keep in the fridge until you are ready to serve. Who are you going to share your Easter Showstopper with?