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.
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.
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🥬 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.
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.
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.
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:
Step 1: Spread fruit jam over the surface of the cake until well covered.
Step 2: Sprinkle desiccated coconut over the fruit jam.
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.
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
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!
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.
Any type of neutral flavoured vegetable oil is fine for this cake such as rapeseed oil, sunflower oil, or safflower oil.
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.
***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 Old School Dinners Jam and Coconut Sponge
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
💬 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
Anella says
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
Jacq says
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
Diane Allen says
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.
Jacq says
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/
Sharmila Kingsly says
Perfect for the kid's snack time.. Loving the vegan version
Jacq says
I agree definitely good for kids snack time. My teenage son can easily devour 2 and look for a third slice!
Natalie says
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.
Jacq says
Awesome! Hope you all enjoy 🙂
Claudia says
This cake is off the charts fantastic we just love it! I will make it often my father loved this style cake
Jacq says
Aww thanks! This bake really is something special. It brings back so many fond memories for a lot of people 🙂
Danielle says
Just loving the coconut on this - great recipe!
Jacq says
I agree! I love the coconut as well. Thanks so much for commenting 🙂
Keri Bevan says
This cake looks so light and fluffy! Thanks so much for the brilliant recipe!
Jacq says
Your very welcome! The cake is incredibly light and fluffy, and so easy to prepare 🙂
Shen says
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....
Shen says
Sorry corrections... overpowering*
Jacq says
No problem 🙂
Jacq says
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.
maryanne says
I have recently started eating vegan more regularly, and I love jam sponge, so can't wait to try this! Thanks for the recipe!
Jacq says
Your welcome! Enjoy the cake 🙂
Sue says
This old school style sponge cake looks so delicious! Can't wait to give it a try!
Jacq says
Thanks! Hope you enjoy the cake 🙂
Jen says
I’ve never had this before. I’m glad I gave everything on hand to make these. They sound perfect!
Jacq says
Great! Hope you enjoy 🙂
Julia says
Love the coconut topping on this! 🙂
Jacq says
Yes me too! Its almost like a vegan English Madeleines cake 🙂
Claudia Lamascolo says
My dads favorite cake was sponge with raspberry and coconut, this looks so similar and I cant wait to make it today!
Jacq says
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 🙂