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Home » Baking » Cakes, traybakes, & fridge bakes

Vegan School Dinners Jam and Coconut Sponge

Published: Feb 7, 2021 · Modified: Apr 23, 2024 by Jacq · This post may contain affiliate links ·28 Comments

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Our School Dinners Jam and Coconut Sponge is a Vegan take on a retro traybake, that is still a very popular family favourite today. This bake dates back to the 60s, 70s, and 80s British school dinners. It is perfect for afternoon tea, tea time, picnics, parties and lunch boxes. It is so easy and quick to prepare with every day store-cupboard ingredients - despite being an egg-free and dairy-free vanilla sponge you won't need any fussy ingredients. Also, if you are a home-baker then you'll likely already have the ingredients for this quick and easy vegan cake.

We have also included our family's easy vegan custard recipe that is perfect with our sponge cake within the recipe notes. We have also include an easy water icing recipe as a topping alternative so that you can prepare an iced school dinners cake with cake sprinkles if preferred.

Vegan school dinners sponge pieces sitting on top of each other.

Our Vegan Jam and Coconut Sponge is light, moist, airy, spongy, despite being egg and dairy-free. The sponge has a lovely buttery vanilla flavour. The classic topping of fruit jam and desiccated coconut is simple yet very delicious.

Jump to:
  • 🥬 Vegan School Dinners Jam and Coconut Sponge
  • 🥣 How To Prepare
  • 📋 Recipe Notes
  • ⏲️ Storing
  • 🧾 FAQ'S
  • 👩🏽‍🍳 More vegan old school dinner bakes
  • 📖 Recipe
  • 💬 Comments

🥬 Vegan School Dinners Jam and Coconut Sponge

The term old school dinners refers to the school dinner options of the 60s, 70s, 80s, and possibly some of the 90s and the traditional bakes, desserts and meals that were served up for school dinnertimes.

Our vegan school dinners jam and coconut sponge recipe is a vegan adaption of the jam and coconut traybake that is arguably one of the best old school dinner dessert recipes as many people have fond memories of this bake and it is still a popular option in many local cafes and bakeries.

Our family loves this sponge cake for picnics, afternoon tea, pack lunches, and to it also goes down well when served to guests. It is also ideal for buffets, pot luck spreads, parties, cake sales, and any celebration or special occasion.

The jam and coconut topping can be adjusted such as adding a thick water icing along with a good sprinkle of hundreds and thousands to the sponge traybake - and this is also a classic decoration popular with old-school dinners.

Afternoon tea tray with cookies and slices of concrete cake, flower patterned tea cup and saucers.

Old school dinners sponge cake is perfect for an afternoon tea spread. So fun and tasty.Enjoy old school sponge with an afternoon tea spread. In the image above we also have our old school chocolate concrete cake and empire biscuits - another retro family and school favourite.

🥣 How To Prepare

This is the easiest cake ever because it uses the all-in-one method as all you have to do is add all the ingredients to a mixing bowl and mix with a mixing spoon.

The ingredients you will require for this vegan sponge traybake are - self-raising flour, baking powder, granulated sugar, vegetable oil, vanilla extract, and water.

For the topping you will need - fruit jam and desiccated coconut.

Alternative topping: For a water icing topping you will need - icing sugar [powdered sugar, water and cake sprinkles.

Sponge cake batter in the baking pan uncooked.

Step 1: Mix the flour, baking powder, sugar, vanilla, vegetable oil, and water together in a mixing bowl.

Step 2: Pour the cake mixture into a prepared baking pan.

Sponge baked and golden in baking pan sitting on wire rack, white wooden background.

Step 3: Bake for 25-30 minutes until lightly golden, risen, and a skewer popped in comes out clean.

Step 4: Leave the cake to cool in the pan for about 15 minutes before carefully removing from the pan to a cooling rack.

Decorate cooled cake:

Cake being spread with jam on chopping board.

Step 1: Spread fruit jam over the surface of the cake until well covered.

Sponge traybake on greaseproof paper and spread with jam and sprinkled with desiccated coconut, wooden handled cake knife to side.

Step 2: Sprinkle desiccated coconut over the fruit jam.

Old school sponge cake marked into 12 slices on greaseproof paper background.

Step 3: Slice into 12 square portions.

Alternative topping: Water icing topping with cake sprinkles

If you prefer an icing topping then make a thick water icing by mixing about 250 grams [9oz] of icing sugar with about 9 teaspoons of water, adjusting the quantities if necessary, until you have a thick spreadable water icing. Cover the entire cake with the icing spreading it out.

Next, sprinkle cake sprinkles over the icing and leave the icing to set. You can pop the cake into the refrigerator if you would like the icing to set quicker. Once set you can slice into portions.

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.

Serving suggestion: Enjoy with a nice cup of tea or coffee, or nice glass of chilled oat milk. For a hearty dessert serve with hot custard, cream, or a scoop of ice-cream. We have our family vegan custard recipe below in the recipe notes.

📋 Recipe Notes

⏲️ Storing

Store this cake within a cake tin or covered food container for up to 5 days, in a cool, dry area. Or cover with food safe wrap or place into a container and store in the refrigerator.

Undecorated cake can be frozen for up to 2-3 months.

🧾 FAQ'S

What pairs well with this cake?

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 we haven't been able to source one that is dairy free and vegan. But we do have a vegan custard recipe outlined in the next question. You could try adding some pink or green food colouring if you want a more authentic old school dinners experience!

Do you have a vegan custard recipe?

Yes, the following recipe is the one our family uses on a regular basis.

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 tablespoons 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:

1. Mix the custard powder and sugar together in a medium saucepan.
2. Add a few tablespoons of milk and mix thoroughly to a smooth paste.
3. Over a medium heat slowly add the rest of the milk to the paste, whisking with a wooden spoon or fork to avoid lumps.
4. Bring to a gently boil, stirring all the time.When simmering turn heat to low. 
5. Cook and stir for a minute or two. If the custard is too thick just add a little extra milk and stir.
6. If its too thin then simmer for a bit longer to thicken up.
7. 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.
8. If a skin does form just whisk it into the custard.
9. If you leave your custard and it becomes too thick just use a fork or whisk and mix through some extra milk to thin.
10. Gently reheat if necessary.

What's the best oil to use for this cake?

Any type of neutral flavoured vegetable oil is fine for this cake such as rapeseed oil, sunflower oil, or safflower oil.

Can I use plain flour or all-purpose flour instead of self-raising flour for this recipe?

Yes, but you will also have to add an extra ½ [half] teaspoon of baking powder, and a ¼ [quarter] teaspoon of bicarbonate of soda [baking soda], and a few pinches of salt to the flour.

👩🏽‍🍳 More vegan old school dinner bakes

Old-school dinner bakes make perfect family desserts and sweet treats and have the additional bonus of sparking happy memories of school and childhood - although this does depend on the recipe as many people hated school dinner options!

Even if you were not brought up on these bakes you can still discover a new family favourite to enjoy with your loved ones. All our recipes are egg-free and dairy-free so perfect for those with egg or dairy allergies and for those experimenting with egg-free bakes, as well as vegan diets.

Our family especially loves this Old-School Chocolate Sponge and this fun Chocolate Concrete Cake.

For afternoon tea or an easy evening supper an Empire Biscuits or a few Jam Tarts along with a nice cup of tea, coffee, or chilled oat milk is always a nice treat.

  • Two squares of old school dinners chocolate sponge traybake on white plate with blue flower patterns, featured image.
    Vegan Old School Chocolate Sponge
  • Chocolate concrete cake sliced into 12 pieces, sitting on baking paper.
    Vegan School Dinners Chocolate Concrete Cake
  • vegan empire biscuits on a white tea tray with a flowered pattern tea cup and plate.
    Vegan Empire Biscuits (Cookies)
  • Two white plates filled with jam and marmalade tarts with purple flower background, small serving plate to side with pink flower rim.
    Traditional British Jam Tarts

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Vegan school dinners sponge pieces sitting on top of each other.

Vegan Old School Dinners Jam and Coconut Sponge

Course: Afternoon tea, Dessert, Party, pudding, Snack
Cuisine: British
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Cooling: 1 hour hour
Total Time: 1 hour hour 35 minutes minutes
Servings: 12 slices
Calories: 234kcal
Author: Jacq
Our School Dinners Jam and Coconut Sponge is a Vegan take on a retro traybake, that is still a very popular family favourite today. This bake dates back to the 60s, 70s, and 80s British school dinners. It is perfect for afternoon tea, tea time, picnics, parties and lunch boxes.
It is so easy and quick to prepare with every day store-cupboard ingredients - despite being an egg-free and dairy-free vanilla sponge you won't need any fussy ingredients. Also, if you are a home-baker then you'll likely already have the ingredients for this quick and easy vegan cake.
We have included an easy vegan custard recipe that is perfect with our sponge cake down below in the recipe notes.
Print Recipe
US Customary - Metric

Equipment

  • Rectangular baking tray with deep sides/brownie pan. Size roughly about 10/11 inch by 6/7 inch.
  • Baking paper.
  • Mixing bowl
  • sieve
  • mixing spoon
  • cooling rack
  • tablespoon

Ingredients

  • 225 grams self-raising flour [or plain or all purpose flour with an extra ½ teaspoon of baking powder, and ¼ teaspoon of bicarbonate of soda [baking soda] and a few pinches of salt]
  • 2 teaspoons baking powder
  • 175 grams caster sugar [or granulated]
  • 6 tablespoons vegetable oil [such as rapeseed or sunflower oil]
  • 1 teaspoon vanilla extract
  • 225 millilitres water

Jam and coconut topping:

  • 8 tablespoons fruit jam [give the jam a good mix with a spoon so it's easier to spread]
  • 4 tablespoons desiccated coconut [use more if required]

Instructions

Prepare the sponge:

  • Preheat oven to 160 Fan, 180 Celsius, 350 Fahrenheit, Gas 4.
  • Grease the pan with a little oil, and line with baking paper.
  • Sift the flour and baking powder into a mixing bowl, and mix through the sugar.
    225 grams self-raising flour, 2 teaspoons baking powder, 175 grams caster sugar
  • Pour the oil, vanilla, and water into the mixing bowl, and mix everything to a smooth batter.
    6 tablespoons vegetable oil, 1 teaspoon vanilla extract, 225 millilitres water
  • Scoop the cake batter into the baking dish.
    A spatula is useful as it helps scrape all the batter off the bowl.
  • Place the baking dish on the middle shelf of the oven.
  • Bake for 25-30 minutes. Check how its going after 25 minutes, its ready when risen, firm, lightly golden, and a skewer inserted comes out clean.
  • Leave the cake for about 15 minutes to cool in the pan and then carefully remove to cool on a cooling rack.
    Once cool carefully peel away the baking paper.
  • Once cool finish the traybake by adding the topping.

Jam and coconut topping:

  • Stir your jam with a cutlery tablespoon to loosen it up and make it easier to spread.
    Spread the jam over the top of the cake.
    8 tablespoons fruit jam
  • Sprinkle the coconut over the jam, using more coconut if necessary to nicely cover.
    4 tablespoons desiccated coconut
  • Slice the cake into 12 pieces.

Notes

  • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
  • 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.
  • 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.
  • For a water icing topping with sprinkles: Mix about 250 grams [9oz] of icing sugar with about 9 teaspoons of water, adjusting the quantities if necessary, until you have a thick spreadable water icing. Cover the entire cake with the icing spreading it out. Scatter cake sprinkles over. 
  • For a lemon traybake: add some grated lemon zest to the sponge mix. Use lemon juice to prepare the water icing topping instead of the water. Decorate with sprinkles or more lemon zest.
  •  Vegan custard recipe: this 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 tablespoons 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:
    1. Mix the custard powder and sugar together in a medium saucepan.
    2. Add a few tablespoons of milk and mix thoroughly to a smooth paste.
    3. Over a medium heat slowly add the rest of the milk to the paste, whisking with a wooden spoon or fork to avoid lumps.
    4. Bring to a gently boil, stirring all the time.When simmering turn heat to low. 
    5. Cook and stir for a minute or two. If the custard is too thick just add a little extra milk and stir.
    6. If its too thin then simmer for a bit longer to thicken up.
    7. 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.
    8. If a skin does form just whisk it into the custard.
    9. If you leave your custard and it becomes too thick just use a fork or whisk and mix through some extra milk to thin.
    10. Gently reheat if necessary.

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

💬 Comments

Prepared our Vegan School Dinners Jam and Coconut Sponge? Do pop back and drop us a comment below and click the star ratings as we would love to know how you got on with the recipe. Thanks so much! Love Jacq x

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Comments

    5 from 16 votes (6 ratings without comment)

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    Recipe Rating




  1. Anella says

    March 31, 2023 at 9:09 pm

    5 stars
    I never usually come back and comment on recipes but HAD to with this! I’m from Wales and me and my other half went vegan years ago, I have my go to sponge recipe but I stumbled across this when googling online and so glad I did! This is my new sponge recipe! I have baked for years and my other half just said that this is the lightest bounciest sponge I’ve made!

    Thanks

    Reply
    • Jacq says

      March 31, 2023 at 9:20 pm

      Aww thanks very much for your lovely comment! I so appreciate you coming back to give your feedback. So happy you and your husband enjoyed the school dinners sponge. This sponge recipe is one of my all time favourites as its just so light and fluffy, yet so easy to make and no fancy ingredients required. I'm happy that I get to share it with others x

      Reply
  2. Diane Allen says

    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 says

      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
  3. Sharmila Kingsly says

    June 21, 2021 at 12:59 pm

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

    Reply
    • Jacq says

      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
  4. Natalie says

    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 says

      June 28, 2021 at 8:28 pm

      Awesome! Hope you all enjoy 🙂

      Reply
  5. Claudia says

    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 says

      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
  6. Danielle says

    June 21, 2021 at 11:48 am

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

    Reply
    • Jacq says

      June 28, 2021 at 8:45 pm

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

      Reply
  7. Keri Bevan says

    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 says

      June 30, 2021 at 8:34 am

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

      Reply
    • Shen says

      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 says

        November 17, 2021 at 9:34 pm

        Sorry corrections... overpowering*

        Reply
        • Jacq says

          December 30, 2021 at 9:45 am

          No problem 🙂

          Reply
      • Jacq says

        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
  8. maryanne says

    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 says

      May 22, 2021 at 4:38 pm

      Your welcome! Enjoy the cake 🙂

      Reply
  9. Sue says

    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 says

      May 24, 2021 at 9:51 pm

      Thanks! Hope you enjoy the cake 🙂

      Reply
  10. Jen says

    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 says

      May 22, 2021 at 10:59 pm

      Great! Hope you enjoy 🙂

      Reply
  11. Julia says

    May 22, 2021 at 2:39 pm

    5 stars
    Love the coconut topping on this! 🙂

    Reply
    • Jacq says

      May 24, 2021 at 9:55 pm

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

      Reply
  12. Claudia Lamascolo says

    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 says

      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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