Delicious Vegan Jammie Dodger Sheet Cake – Light and fluffy sponge, strawberry jam swirl, topped with Jammie Dodger biscuits and a fresh raspberry buttercream. Easy to make and absolutely irresistible!
Buttery, jammy deliciousness! There are some of the BEST biscuits on planet earth! It was just a matter of time before I created a sheet cake using these biscuits- haha!
Jammie Dodgers have always had a place in my heart, since I was a kid biscuits as a kid. I used to eat them like people do Oreo’s, twisting the biscuits apart and licking the jam in the middle- haha!
What is a Jammie Dodger?
Jammie Dodgers are popular British biscuits, made with shortbread and a raspberry jam filling and the iconic ‘hole or heart’ cut out in the middle showcasing the jam filling. The original ‘Burton Jammie Dodgers’ are now, as of 2020, suitable for vegans.
I have been excited to get some new and exciting recipes created in time for Valentines Day. This sheet cake would be the perfect dessert to make for that special someone.
Sheet cakes are one of my favourite cakes to make. They’re quick and easy to make, a breeze to decorate and cutting them is super easy as well. They’re an all round amazing way to enjoy a scrumptious cake!
When I had the idea of using Jammie Dodgers in a bake, I immediately thought of an extravagant 3 tier layer cake, with jam dripping down the sides, coated in a white buttercream. I was ready to make it, but decided to simplify it so if you’re in a hurry or just don’t want to spent hours making and decorating a cake, it would be suited! Que, the sheet cake! Literally some of my best cakes (in my personal opinion) have been sheet cakes. I think I just loving baking in a small square baking tin- haha! It’s also small batch, so you can enjoy it with your loved ones!
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Why you need to make this cake!
It’s quick and easy to make
It’s fully vegan
Full of delicious strawberry flavour
The jam swirl makes the cake super moist
Only 1 baking tin to wash up when done- WIN!!!
The biscuits add a light ‘strawberry shortcake’ flavour
How to make a Vegan Jammie dodger Sheet Cake
This cake requires no fancy equipment, just a bowl and a spatula.
Start by making buttermilk. Vegan buttermilk is extremely easy to make. It’s simply dairy-free milk (Soya milk is the best), along side apple cider vinegar. Whisk together and set aside to curdle. Once it’s ready, it’ll look quite thick and chunky in consistency.
In a bowl, you’ll want to add in all of the dry ingredients (flour, sugar, baking powder and bicarbonate of soda). Give a whisk together to combine everything.
Time to stir the buttermilk into the dry ingredients. Oh, and add in the oil here too. The batter should be smooth, without any lumps.
Pour the batter into the tin and level with an off set spatula.
Drizzle strawberry jam all over the batter and swirl it together to create a swirl effect. Tip here is to watch how much jam you put in the cake. It’s nice to have a lot of jam as the flavour really comes though, but if you add too much, it can drastically effect the baking time and overall texture of the cake. I would say 1 tablespoon of jam is the perfect amount!
Top the cake with Jammie Dodger biscuits, pressing them lightly into the batter. Bake for 25-30 minutes. Ad the cake contains the jam, you might need a little more baking time. If this happens, make sure to cover the top of the cake with some grease proof paper. This prevents the cake from burning.
Serve as it is, or top with delicious, fresh raspberry buttercream (find the written recipe below).
Preheat your oven to 180ºC fan and line a 8 x 8 inch square cake tin with grease-proof paper. Allow the paper to hang over the tin, this makes it easier to remove the cake when baked.
In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the oil into the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry ingredients and mix.
Pour the batter into the lined tin. Use a cranked pallet knife to smooth out the batter, making sure to get it into the corners of the tin. Tap the tin on the worktop one or two times to remove any air bubbles.
Add the strawberry jam into a piping bag, snip off the tip and pipe swirls of the jam all over the batter. Use the tip of a knife to swirl the jam around into the batter.
Top the cake with some Jammie Dodger biscuits, pressing the down slightly into the batter.
Pop the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some grease proof paper then return back into the oven.
Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and water.
Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it’ll turn thick. If this happens, give it a vigorous whisk before using.
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar. Whip on high speed for a couple of minutes to incorporate it
Pour in the aquafaba. Whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be very light and airy. You can add more chunks of butter to get it to the right consistency.
Add in 2 heaped tablespoons of compote and whip to combine.
Dollop the buttercream on the sheet cake and use a cranked pallet knife / off set spatula to swirl it around.
Why not decorate the cake with more Jammie Dodgers and serve with some compote drizzled over the top.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.
To store: Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making. Un-iced cake can be stored in a sealed container at room temperature for 2 days.