Vegan Battenberg Cake Recipe

If you adore classic British teatime treats but follow a plant-based lifestyle, you’re in for a real delight with this Vegan Battenberg Cake. This bright, checkerboard-patterned cake brings together the nutty warmth of almond flavor and the sweet, sticky charm of marzipan, all wrapped up in a tender, dairy-free sponge. It’s a vibrant showstopper that’s surprisingly easy to create at home, perfect for sharing over a cozy cuppa or celebrating a special occasion with friends. Trust me, once you try this Vegan Battenberg Cake, it will become your go-to recipe whenever you want to impress with a nostalgic yet compassionate twist.

Ingredients You’ll Need

This Vegan Battenberg Cake relies on a handful of simple but essential ingredients, each chosen to deliver the perfect balance of texture, flavor, and that iconic pink and yellow checkerboard look. From the fluffy self-raising flour to the luscious vegan butter and fragrant almond extract, every component plays a starring role in bringing this cake to life.

• 280g self-raising flour: The foundation for a light, springy sponge that rises beautifully in the oven.
• ½ teaspoon baking powder: Helps give the cake a gentle lift for that tender crumb.
• 100g ground almonds: Adds a subtle nuttiness and moisture that perfectly complements the almond extract.
• 220g caster sugar: Sweetens the batter without overpowering the delicate almond flavor.
• 180g dairy-free butter: Provides richness and a buttery texture, crucial for a moist sponge.
• 190ml dairy-free milk: Keeps the batter smooth and adds moisture without dairy.
• 2 teaspoons almond extract: The signature almond notes that define this Battenberg cake’s character.
• Pink or red gel food colouring: For that iconic, cheerful pink panel in the checkerboard pattern—be sure to use a gel for vibrant, non-runny color.
• 2 heaped tablespoons apricot jam: Acts as a sticky yet flavorful glue to hold the sponge pieces and marzipan together.
• 1 slab vegan marzipan: The final glossy, sweet wrap that gives the Battenberg its classic look and almond kiss.

How to Make Vegan Battenberg Cake

Step 1: Prepping the Batter

Start by preheating your oven to 170°C fan (that’s 180°C for regular ovens) and line your Battenberg tin with greaseproof paper, leaving extra hanging over the edges for easy cake removal. Sift together the self-raising flour, baking powder, ground almonds, and caster sugar in a large bowl so everything blends smoothly and there’s no clumping. Then, melt your dairy-free butter gently, whisk it with the plant milk and almond extract to create a silky wet ingredient mix. Pour this into the dry mix and whisk just until combined — the batter should be smooth but not beaten too aggressively to keep the texture light.

Step 2: Coloring and Dividing

Using a kitchen scale, divide the batter evenly into two bowls for accuracy. Leave one plain, and add a few drops of pink or red gel food colouring to the other bowl until you reach a lovely raspberry shade. Stir gently until the color is evenly distributed. This step is crucial to create the classic checkerboard effect that makes the Vegan Battenberg Cake so visually delightful.

Step 3: Baking the Sponges

Carefully pour the colored batter into one half of the prepared tin and the plain batter into the other half — try to keep a clean division so the colors don’t blend. Smooth both batters level with a spatula and pop into the oven for 30 to 35 minutes. You want the cakes to rise, turn a light golden hue, and pass the skewer test — if the skewer comes out clean, you’re good to go! Leave the cakes to cool for 20 minutes in the tin before carefully lifting them out with the paper overhang and peeling away the greaseproof paper. Let them cool completely on a wire rack.

Step 4: Trimming and Assembling

Once the cakes are fully cooled, use a very sharp serrated knife to trim their tops and edges so both colored cakes match perfectly in height and length. Meanwhile, warm your apricot jam in a small pan, then sieve it carefully to remove any chunks for a smooth spread. Roll out the vegan marzipan on a floured surface till it’s about 0.5cm thick and forms a large rectangle that can wrap around the cakes. Brush the marzipan with some apricot jam, then line up one pink and one yellow cake side-by-side at one edge of the marzipan, brushing jam between the layers to stick them firmly. Add the remaining two pieces on top, alternating colors to create that signature checkerboard. Then, roll or fold the marzipan neatly around the cake, smoothing the edges and trimming off excess for a clean finish.

How to Serve Vegan Battenberg Cake

Garnishes

Sometimes, simplicity is best! A light dusting of powdered sugar or a few edible rose petals can elevate the visual appeal without overpowering the delicate almond and marzipan flavors of the Vegan Battenberg Cake. For a festive touch, scatter some slivered almonds on top or alongside the slices.

Side Dishes

This cake pairs beautifully with a steaming cup of black tea, Earl Grey giving just a hint of bergamot that complements the almond notes perfectly. For those who prefer coffee, a mild latte or a nutty chai tea enhances the cozy vibe. A scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream would also make a luscious accompaniment when serving dessert style.

Creative Ways to Present

Try slicing your Vegan Battenberg Cake into small finger-size pieces to serve at afternoon tea or as part of a colorful dessert platter with fresh berries and vegan chocolates. Wrap individual slices in clear cellophane tied with a satin ribbon and give them as charming homemade gifts. You could also set up a Battenberg cake pop station by cubing the cake, dipping pieces in melted vegan chocolate, and decorating with sprinkles for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Battenberg Cake fresh by storing it in a sealed container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, but bring it back to room temperature before serving to let the flavors fully bloom and the marzipan soften slightly.

Freezing

This cake freezes wonderfully! Wrap it tightly in cling film and then place in an airtight freezer bag or container. It can be kept in the freezer for up to two months. When ready to enjoy, thaw overnight in the fridge and then allow to come to room temperature before slicing.

Reheating

While the Vegan Battenberg Cake is best enjoyed cool or at room temperature, you can gently warm slices in a low oven (about 120°C) for 5-10 minutes to refresh the soft texture if preferred. Avoid microwaving as it may toughen the marzipan or dry out the sponge.

FAQs

Can I use a different milk alternative?

Absolutely! Almond milk works great to enhance the almond flavor, but oat, soy, or cashew milk will also keep your Vegan Battenberg Cake moist and tender without compromising taste.

Is it possible to make this cake gluten-free?

Yes, but you’ll want to use a gluten-free self-raising flour blend that includes xanthan gum for structure. The texture might differ slightly, but you’ll still get a delicious and visually striking Vegan Battenberg Cake.

Where can I find vegan marzipan?

Many supermarkets and specialty baking stores now carry vegan marzipan — look for brands like Renshaw that clearly label their products as suitable for vegans, or check online for options.

Can I make this cake without food colouring?

Certainly! You can leave one half plain and the other flavored with a vibrant fruit puree like raspberry or beetroot juice for color, but traditional pink gel coloring really nails the classic look and keeps the flavor neutral.

How long does the apricot jam hold the cake together?

The apricot jam acts as a delicious glue that keeps the cake layers and marzipan wrapped tight. It holds well for days, but if you find any separation over time, a little fresh jam brushed in and a gentle press will fix it right up.

Final Thoughts

I can’t recommend this Vegan Battenberg Cake enough – it’s a wonderful blend of nostalgic charm and compassionate cooking, proving that plant-based treats can be just as stunning and scrumptious as their traditional counterparts. Whether for a teatime indulgence or a special occasion, this cake is bound to become a beloved favorite. So go ahead, grab your ingredients, and whip up your own beautiful Vegan Battenberg Cake to brighten your day and share with those you cherish.