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    Home » Baking » Cakes/Traybakes/Refrigerator bakes

    Vegan School Dinners Sponge (traybake)

    Published: Feb 7, 2021 · Modified: Jan 31, 2023 by Jacq · This post may contain affiliate links ·26 Comments

    Jump to Recipe Print Recipe

    Vegan school dinners jam and coconut sponge traybake is perfect for afternoon tea, picnics, parties and lunch boxes.

    So easy and quick to prepare with every day store-cupboard ingredients.

    It's likely that you already have the ingredients for this tasty classic retro traybake.

    vegan school dinners sponge

    Vegan School Dinners Jam and Coconut Sponge Traybake

    The term old school dinners refers to the school dinners of  the 70s, 80s, and 90s and the traditional bakes, desserts and meals that were served up during school dinnertimes.

    School Dinners Vegan Jam Sponge is a plant-based remake of the old British school dinners favourite. Best of all this cake tastes just as good as the traditional old school bake.

    The sponge recipe for this traybake is adapted from a recipe I discovered years ago eggless sponge cake from the book Rose Elliot's Book Of Cakes (1984). 

    You can check out Rose Elliot's website and some of her recent books over at roseelliot.com.

    I bake this traybake for picnics, afternoon tea, pack lunch, and whenever anyone comes to visit.

    Jam and coconut sponge is also ideal as part of buffet or pot luck spreads, parties, cake sales, any celebration or special occasion where food is involved.

    The topping can be adjusted to your favourite frosting or decoration. Try a thick water icing and finish with vegan hundreds and thousands sprinkles. So pretty.

    vegan school sponge with afternoon tea spread
    Enjoy old school sponge with an afternoon tea spread. So fun and tasty. Above is old school chocolate concrete cake (cookie/chocolate crunch) and empire biscuits.

    How To Prepare Vegan Old School Dinners Jam and Coconut Sponge:

    old school sponge vegan in the baking pan uncooked.
    Mix the flour, baking powder, sugar, oil, water and vanilla together until a smooth batter is achieved.

    Pour the cake mixture into the prepared baking pan.
    sponge baked and golden in baking pan sitting on wire rack, white wooden background.
    Bake for 25-30 minutes until lightly golden, risen and a skewer popped in comes out clean.

    Leave to cool in the pan.
    cake being spread with jam on chopping board.
    To decorate: Spread fruit jam over the surface.
    vegan sponge traybake on greaseproof paper and spread with jam and sprinkled with desiccated coconut, wooden handled cake knife to side.
    Sprinkle desiccated coconut over the fruit jam.
    vegan old school sponge cake marked into 12 slices on greaseproof paper background.
    Slice into 12 squares.
    square of sponge cake on saucer sitting on tea tray with empire biscuit to side and tea cup in distance, place mat with white pom-poms.
    Absolutely perfect served with a cup of tea.

    Recipe Notes And FAQS

    How do I store jam and coconut sponge?


    Store this sponge traybake within a cake tin or covered food container for up to 5 days, in a cool, dry area.

    Or cover with food safe wrap and store in the refrigerator.

    Can I freeze jam and coconut sponge?


    Yes!

    Undecorated jam and coconut sponge can be frozen well wrapped with food and freezer safe wrap for up to 3-4 months.

    Remove the wrap before defrosting. Decorate soon after defrosting.

    What can I serve with old school jam and coconut sponge?


    It is traditional to serve jam and coconut sponge with custard especially pink or green!

    Usually pink custard would be made with a packet of strawberry or raspberry blancmange mix. But I haven't been able to source one that is dairy free and vegan.

    However, for a vegan plant-based custard recipe the following is the one I always use:

    Vegan Custard Recipe:

    A tasty, easy plant-based custard that can be ready in under 20 minutes and used to compliment all your favourite vegan puddings.

    Serves 3-4

    Ingredients:

    - 2 tablespoons of custard powder

    - 2-3 tablespoon of granulated sugar or any sugar, syrup or sweetener of choice

    - 400-500 ml (2 cups) of plant-based milk. (The amount depends on whether you prefer a thin or thicker custard).

    Method:

  • Mix the custard powder and sugar together in a medium saucepan.

  • Add a few tablespoons of milk and mix thoroughly to a smooth paste.

  • Over a medium heat slowly add the rest of the milk to the paste, whisking with a wooden spoon or fork to avoid lumps.

  • Bring to a gently boil, stirring all the time.When simmering turn heat to low. 

  • Cook and stir for a minute or two. If the custard is too thick just add a little extra milk and stir.

  • If its too thin then simmer for a bit longer to thicken up.

  • Stir all the time to avoid burning or sticking to the pot.Serve immediately or cover the surface with a piece of parchment paper to try avoid a skin forming.

  • If a skin does form just whisk it into the custard.

  • If you leave your custard and it becomes too thick just use a fork or whisk and mix through some extra milk to thin.

  • Gently reheat if necessary.
  • How do I prepare pink custard?


    For a traditional pink custard vegetarian recipe, check this one here at littlestuff.co.uk.

    However, the link to the little stuff recipe isn't vegan so only suitable for the vegetarians, etc in your life! Unless of course you can source a vegan blancmange mix and use plant-based milk.

    You could always try adding some vegan-friendly pink food colouring to the vegan custard recipe above. I have tried several times to colour the custard pink but the colour was more peachy!

    More Vegan Tasty Traditional Bakes To Enjoy:

    Old School Dinners Chocolate Sponge (with a chocolate ganache frosting and can be served with hot vegan custard or chilled cream)

    Vegan Fruit Loaf Cake (the only fruit loaf cake recipe you'll ever need! So good with a cup of tea or coffee.)

    Crunchy Cornflake, Coconut And Chocolate Traybake

    Edinburgh Fruit Scones

    Scottish Smiddy Dumpling (easier cousin of the famous clootie dumpling!)

    British Rock Cakes (similar to scones but much easier!)

    vegan school dinners sponge

    Vegan Old School Dinners Jam and Coconut Sponge (traybake)

    Print Recipe
    Enjoy a slice of history with this delicious old British School dinners vegan jam and coconut sponge traybake.
    So simple and quick to bake and irresistibly moreish with its light, fluffy, and moist sponge.
    Especially good for including within an afternoon tea spread, picnic or for a lunch box treat.
    Serve with hot vegan custard for the ultimate comfort food pudding.
    Course Afternoon tea, Dessert, Party, pudding, Snack
    Cuisine British
    Prep Time 10 mins
    Cook Time 25 mins
    Cooling 1 hr
    Total Time 1 hr 35 mins
    Servings 12
    Calories 234
    Author Jacq

    Equipment

    • Rectangular baking tray with deep sides/brownie pan. Size roughly about 10/11 inch by 6/7 inch. greaseproof paper/parchment if required

    Ingredients

    • 225 grams self-raising flour sieved, or plain/all purpose flour with an extra ½ teaspoon of baking powder
    • 2 teaspoons baking powder sieved
    • 175 grams caster sugar or granulated
    • 6 tablespoons vegetable oil such as rapeseed/sunflower (this is not a strong tasting oil)
    • 1 teaspoon vanilla essence
    • 225 ml water

    Jam and coconut topping:

    • 8 tablespoons fruit jam (jelly) Give the jam a good mix with a spoon so it's easier to spread.
    • 4 tablespoons desiccated coconut
    Metric - US Customary

    Instructions

    Prepare the sponge:

    • Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
    • Grease the baking dish and line with greaseproof paper if necessary.
    • Add dry ingredients to a mixing bowl.
      Mix.
    • Add wet ingredients.
      Mix to a smooth batter.
    • Scoop the cake batter into the baking dish. A spatula is amazing as it helps scrape all the batter off the bowl.
    • Place baking dish on the middle shelf of the oven.
    • Bake for 25-30 minutes depending on your oven. Fan ovens are often faster to bake. Check the traybake after 25 minutes.
      Cake is ready when risen, lightly golden and a skewer inserted comes out clean.
    • Leave the cake for about 20 minutes and then carefully remove from the tin to cool on a wire rack.
      Or simply leave in the tin to cool. It will be fine.
      Carefully peel away the baking paper.
    • Once cool finish the sponge by adding the decoration.

    Jam and coconut topping:

    • Whip your jam with a spoon to loosen it up and make it easier to spread.
      Spread over your cake.
    • Sprinkle coconut over the jam to cover.
    • Slice into 12 pieces.

    Notes

     
    1. Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
    2. Store jam sponge in a covered airtight container for up to 5 days in a cool, dry place. The container can also be placed in the fridge.
    3. Un-decorated sponge can be frozen, well wrapped, for 3-4 months. Defrost at room temperature, with wrappings removed. Once at room temperature toppings can be added.
    4. For an iced topping with sprinkles: Sieve about 12 tablespoons of sieved icing sugar (powdered sugar) and mix with a few drops of water at a time until the desired consistency. Spread over your sponge. Scatter sprinkles over. If only decorating half the traybake with icing just use about 6 tablespoons of icing sugar.
    5. If your icing is too thin just add some more icing sugar and mix until its how you like it.
    6. For icing that is too thick add tiny drops of water and mix.
    7. For a lemon traybake, add some grated lemon zest to the sponge mix. Use lemon juice to prepare the icing instead of the water. Decorate with sprinkles or more lemon zest.
    8. Check out the recipe notes for an easy custard recipe which is the perfect accompaniment.

    Nutrition

    Calories: 234kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

    More Vegan Cake, Traybake And Fridge Bake Recipes

    • Old-Fashioned Spice Applesauce Cake [vegan]
    • Vintage Chocolate Vinegar Cake
    • Old-Fashioned Coconut Buns
    • Old-Fashioned Granny Cakes

    Reader Interactions

    Comments

    1. Diane Allen

      August 25, 2021 at 11:57 am

      At last, a vegan sponge recipe that works! I made it plain to test. Thanks for sharing. So versatile. Will use this recipe for small cakes and Victoria sponges as well.

      Reply
      • Jacq

        August 29, 2021 at 11:09 am

        Thanks! So glad the sponge was a success. This recipe is one of my favourites it does make an amazing Victoria sponge. Though if you'd like a large Victoria sponge consider doubling the recipe which is what I do when I'm baking a birthday cake with this recipe. Check out this recipe https://traditionalplantbasedcooking.com/rose-elliots-eggless-cake/

        Reply
    2. Sharmila Kingsly

      June 21, 2021 at 12:59 pm

      Perfect for the kid's snack time.. Loving the vegan version

      Reply
      • Jacq

        June 28, 2021 at 8:27 pm

        I agree definitely good for kids snack time. My teenage son can easily devour 2 and look for a third slice!

        Reply
    3. Natalie

      June 21, 2021 at 12:55 pm

      5 stars
      I bet my boys would enjoy this cake very much. Looks quite delicious. And easy to make. I'm saving the recipe. I'm excited to give this a try.

      Reply
      • Jacq

        June 28, 2021 at 8:28 pm

        Awesome! Hope you all enjoy 🙂

        Reply
    4. Claudia

      June 21, 2021 at 12:24 pm

      5 stars
      This cake is off the charts fantastic we just love it! I will make it often my father loved this style cake

      Reply
      • Jacq

        June 28, 2021 at 8:29 pm

        Aww thanks! This bake really is something special. It brings back so many fond memories for a lot of people 🙂

        Reply
    5. Danielle

      June 21, 2021 at 11:48 am

      5 stars
      Just loving the coconut on this - great recipe!

      Reply
      • Jacq

        June 28, 2021 at 8:45 pm

        I agree! I love the coconut as well. Thanks so much for commenting 🙂

        Reply
    6. Keri Bevan

      June 21, 2021 at 11:08 am

      5 stars
      This cake looks so light and fluffy! Thanks so much for the brilliant recipe!

      Reply
      • Jacq

        June 30, 2021 at 8:34 am

        Your very welcome! The cake is incredibly light and fluffy, and so easy to prepare 🙂

        Reply
      • Shen

        November 17, 2021 at 9:33 pm

        Hi. Would like to try this recipe but when I bake with vegetable i usually cam taste it which can be o empowering for me.

        Is there an alternative that I can use, could still be an oil....

        Reply
        • Shen

          November 17, 2021 at 9:34 pm

          Sorry corrections... overpowering*

          Reply
          • Jacq

            December 30, 2021 at 9:45 am

            No problem 🙂

            Reply
        • Jacq

          December 30, 2021 at 9:44 am

          Hi, Thanks for your comment. For this recipe I usually use rapeseed oil which generally comes in a bottle stating that it is vegetable oil but the ingredients state rapeseed, and I can't taste the oil in the finished cake. Nor can any one else that I bake this recipe for so a mild-flavoured, every-day vegetable oil should be fine. Also make sure that the oil you use is not too old as it may have gone a little rancid and that could affect the flavour of the finished bake. Store your oil in a cool, dark area as sunlight can make it go off quicker. Let me know how you get on and if you have any other questions.

          Reply
    7. maryanne

      May 22, 2021 at 4:03 pm

      5 stars
      I have recently started eating vegan more regularly, and I love jam sponge, so can't wait to try this! Thanks for the recipe!

      Reply
      • Jacq

        May 22, 2021 at 4:38 pm

        Your welcome! Enjoy the cake 🙂

        Reply
    8. Sue

      May 22, 2021 at 3:26 pm

      5 stars
      This old school style sponge cake looks so delicious! Can't wait to give it a try!

      Reply
      • Jacq

        May 24, 2021 at 9:51 pm

        Thanks! Hope you enjoy the cake 🙂

        Reply
    9. Jen

      May 22, 2021 at 3:09 pm

      5 stars
      I’ve never had this before. I’m glad I gave everything on hand to make these. They sound perfect!

      Reply
      • Jacq

        May 22, 2021 at 10:59 pm

        Great! Hope you enjoy 🙂

        Reply
    10. Julia

      May 22, 2021 at 2:39 pm

      5 stars
      Love the coconut topping on this! 🙂

      Reply
      • Jacq

        May 24, 2021 at 9:55 pm

        Yes me too! Its almost like a vegan English Madeleines cake 🙂

        Reply
    11. Claudia Lamascolo

      May 22, 2021 at 1:13 pm

      5 stars
      My dads favorite cake was sponge with raspberry and coconut, this looks so similar and I cant wait to make it today!

      Reply
      • Jacq

        May 22, 2021 at 4:37 pm

        Aww that”s so lovely. I did wonder while writing the post if it would bring back fond memories for some visitors. Hope you enjoy the jam sponge 🙂

        Reply

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