Spring Cake with Berries

Spring Cake with Berries

If you have ever visited Finland or been to a Finnish celebration of any kind, you've probably had a täytekakku (filled sponge cake) or two. Normally this cake is made of eggs, sugar, flour and baking powder, baked in a round cake tin, sliced into layers and filled with cream and berries. I love traditional Finnish sponge cakes, but since going plant based, I have had to come up with a recipe free from eggs and dairy, and this is it. 

Serves 12


what you need

for the cake

1 cup caster sugar

1/2 cup margarine

1 teaspoon vanilla extract

2 cups self-raising flour

1 cup milk

1 tablespoon apple cider vinegar


for the coconut cream

2 cans of full fat coconut milk

1/3 cup of icing sugar

1/4 teaspoon vanilla powder  


For the topping

Lots of berries


what to do

Preheat oven to 180C and spray a 20cm diameter spring form with oil with a bit of coconut oil.

For the cake

In a large bowl, beat the caster sugar, margarine and vanilla until creamy. Add all other ingredients and beat until smooth.

Pour the mixture into the tin bake for 30 minutes or so until lightly brown on top, risen and a skewer comes out clean when poked in the centre. 

Remove from the oven and allow the cake to cool on a wire rack. Remove from the tin.

For the cream

Place the coconut milk (in the cans) along with the mixing bowl and whisk attachment from a standing mixer in the refrigerator for 8 hours or overnight.

2. Working quickly is key in order to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to a standing mixer immediately before preparing your whipped cream.

3.Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans.

Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl. Whip the coconut fat on high speed for about 15-20 seconds, or until just smooth. Add the icing sugar and mix for about 20 seconds more, starting at a low and quickly moving up to high, or just until incorporated. (Do not over-mix) Use whipped cream immediately or store in the refrigerator for up to 3-4 hours before use.

to assemble the cake

Once the cake has cooled, carefully cut it in half.

Lightly spread some strawberry jam on the bottom half.

Pour half the cream over the strawberry jam and spread evenly, cove the cream with sliced fresh strawberries and blueberries.

Place the top of the cake back on. Spread the rest of the cream over the top of the cake and decorate with the rest of the berries and mint leaves. Serve immediately.