Gluten Free Vegan School Cake

Here is the recipe I used to make my Wife’s Birthday cake. A fluffy square sponge cake topped with icing and sprinkles. Not sure my picture does it justice 🙂



  • 250ml of Soya Milk (or other GF alternative)
  • 2 Teaspoons Apple Cider Vinegar (i used an organic one raw with the mother)
  • 230g Doves Gluten Free self rasising flour
  • 1/2 Teaspoon Baking Powder
  • 180g caster sugar (i used golden caster sugar)
  • 95ml of Neutral tasting Oil (i used orgaince rapeseed oil)
  • 2 Teaspoons Vanilla extract


  • 200g Icing sugar
  • 3 tablespoons cold water (but you can add more if icing is to thick)
  • Vegan Friendly Sprinkles



  1. Heat your oven to 180c or 160c if using a fan oven, and line a 8 x 10 inch backing tin
  2. In a small bowl or cup mix together the milk and apple cider vinegar together. Set it aside for a few minutes. (this will be you vegan butter milk)
  3. In a large bowl, mix together the flour, backing powder and caster sugar
  4. Add the vegan buttermilk mixture, oil and the vanilla extract to the bowl. Mix well until smooth and make sure there is no dry mixture stuck to the bottom of the bowl.
  5. Transfer the cake batter into your pre lined tin and bake for around 22-25 minutes. You can check that it’s cooked all the way through by inserting a toothpick through the centre. If it comes out clean, the cake is ready.
  6. Allow the cake to cool in the tin for around 10 minutes, then gentle flip it out onto a cooling tray.
  7. When the cake is completely cold, prepare your icing by mixing the powdered sugar and water together. It should be white and think but slightly runny and spreadable.
  8. Spoon the icing onto the cake and use a palette knife or the back of a spoon to spread it out evenly.
  9. Decorate with sprinkles of your choice.
  10. Allow to stand at room temperature for about 60mins for the icing to set properly.
  11. Cut into squares and enjoy.