This Vegan Pimm’s Cake is light, fluffy and tender, packed with real Pimm’s and lots of fresh fruit. Decorate this easy sponge cake with whipped orange buttercream for a showstopper cake.
Every year when the sun begins to shine, all I want to drink is Pimm’s. There is something so summery and satisfying about a glass of Pimm’s filled to the brim with ice, fresh mint and lots of fruit and cucumber (eating the Pimm’s soaked fruits at the end is one of the best parts!). For this year’s Coronation of the King, I have turned the nation’s favourite summertime drink into a showstopper cake perfect for gatherings and sharing with friends and family.
Why will I love this cake?
This cake truly is a wow-factor bake, it is:
Light, moreish and fluffy
Packed with real Pimm’s and soaked in more Pimm’s syrup
Easy to make in one bowl with minimal equipment
Made with wholesome, vegan ingredients
Naturally egg-free and dairy-free
Easily gluten-free and nut-free
Spread with orange fluffy buttercream
Decorated with the classic Pimm’s fruits
Great to make for gatherings and parties
A real showstopper (yet easy) bake
If you already you love this Vegan Pimm’s Cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients for this cake are all listed below and you can shop my favourites in the section under the recipe card for ease.
For the cake sponges:
Plant-based milk: use your favourite non-dairy milk like oat, almond or coconut (from the carton).
Apple cider vinegar: this reacts with the milk above to form a buttermilk and bind the cake batter.
Coconut sugar: for sweetness, I use coconut sugar but golden or white caster sugar will also work here. I prefer the flavour and richness of the coconut sugar.
Thick coconut yoghurt: this adds moisture to the sponges and also works to help bind the batter. Make sure it is thick yoghurt like Cocos Organic original or vanilla coconut yogurt for the best mixture.
Olive oil: this adds moisture and fat to make the sponge delicious and tender. I use extra virgin or light olive oil but you can use sunflower oil, too.
Pimm’s: this cake would not be complete without some real Pimm’s inside the cake and for a syrup soak, too. To keep this alcohol free, swap the Pimm’s for orange juice for a delicious non-alcoholic fruity cake.
Orange: the zest of an orange adds tons of fresh flavour to this bake and makes it feel even more summery.
Almond essence: for flavour I love to add some almond but you can skip this and use vanilla, if you prefer.
Self-raising flour: for the rise and to keep the sponge light and airy. You can use your favourite GF self-raising blend as long as it works 1:1 and contains xanthan gum to help bind the batter.
Vegan vanilla protein powder: this adds tons of lovely vanilla flavour as well as sweetness and a moist texture. My favourite is the vanilla buttercream flavour from Macromike and my code AMB-AMY saves you 10% off everything.
Raising agents and salt: for rise and flavour.
A Salter standing mixer with buttercreamVegan Pimm’s Cake
As for the Pimm’s soak:
Pimm’s: as above.
Maple syrup: stir this with the Pimm’s to make the quick syrup soak.
And for the filling, buttercream and decoration:
Vegan butter: this is the block of butter and my go-to brand is Flora Plant-Based.
Vegan cream cheese: I love adding cream cheese to buttercreams to reduce the sweetness and add some tang. My favourite brand to use is NUSH.
Icing sugar: for making the buttercream sweet and tender.
Fresh fruits and mint: inside the cake, I’ve added some slices of strawberry and on top I have more strawberries, blueberries, oranges slices and fresh mint.
Strawberry jam: for inside the cake I love to add some fruity jam but you can use other jams like blueberry, raspberry or marmalade.
Is this gluten-free and nut-free?
Yes this is easily gluten-free, as long as you use gluten-free flour and check your other ingredients. This cake is nut-free as long as your milk, yoghurt, butter and cream cheese do not contain nuts and swap the almond essence for vanilla.
Vegan Pimm’s CakeSlice of Vegan Pimm’s Cake
How do I make this?
This sponge is remarkably simple to make:
Whisk together the wet ingredients for the sponge: till smooth.
Sift in the dry ingredients: and whisk again.
Divide the mix between two cake tins: I’ve used 24-cm cake tins.
Smooth the tops and bake till golden: and springy (about 17 to 20 minutes).
Allow to cool in the tins and then on a wire rack: till fully cool.
Whisk the Pimm’s and maple syrup: for the soak.
Make fork marks over both sponges and brush over the soak: and allow it to soak through.
Beat together the buttercream ingredients: I use the Salter standing mixer which makes the fluffiest buttercream.
Spread one cake with half the buttercream: and add the strawberry jam in the middle. Arrange the strawberries around the edge.
Top with the second cake and spread with buttercream: to the edges.
Decorate with fruits, fresh mint and flowers: and enjoy.
How long will this last?
Once made, keep this keep in the fridge, covered well, for 3-5 days or you can freeze the unfrosted load (pre-soak) for 1 month, wrapped well. Allow to defrost below soaking and decorating.
Vegan Pimm’s Cake
What else can I make?
If you are looking for other celebration cakes, how about my:
This Vegan Pimm's Cake is light, fluffy and tender, packed with real Pimm’s and lots of fresh fruit. Decorate this easy sponge cake with whipped orange buttercream for a showstopper cake.
For the Cakes:
360ml plant-based milk
1 tbsp apple cider vinegar
150g coconut or golden caster sugar
90g thick coconut yoghurt
4 tbsp olive oil
50ml Pimm’s, or orange juice
1 orange, zested
½ tsp almond essence
325g self-raising flour
50g vegan vanilla protein powder
1 tsp baking powder
¼ tsp bicarbonate of soda
For the Soak:
1 tbsp Pimm’s
1 tbsp maple syrup
For the Frosting:
100g vegan butter, softened
30g vegan cream cheese
300g icing sugar
1 tbsp plant-based milk
½ orange, zested
2-3 strawberries, thinly sliced
2 tbsp strawberry jam
Fruits, cucumber, fresh mint
Preheat the oven to 160Fan/180ºC and line two 24-cm round cake tins with parchment paper.
For the sponges: whisk together the milk and apple cider vinegar and leave for 5 minutes. Pour into a large mixing bowl and add the sugar, yoghurt, olive oil, Pimm’s, orange zest and almond essence. Whisk till smooth. Sift in the flour, protein powder, baking powder and bicarbonate of soda and add the salt. Whisk to a thick, smooth batter.
To bake: divide the batter equally between the two tins and smooth over the tops. Place in the middle of the oven for 17-20 minutes, or until golden, risen and an inserted skewer comes out clean. Cool for 10 minutes then carefully remove from the tins to cool fully on a wire rack.
For the soak: stir together the Pimm’s and maple syrup. Make fork indents all over the cakes and brush with the Pimm’s syrup. Leave for 30 minutes in the fridge.
Make the frosting: beat together the butter and cream cheese in the stand mixer until softened. Now gradually add in the icing sugar, milk and orange zest and continue to mix for 2 minutes, until really fluffy and fully incorporated.
To decorate the cake: place one cake on a serving plate and top with half of the buttercream. Lay a ring of sliced strawberries around the edge and fill the middle with the jam. Top with the second cake and spread over the rest of the frosting. Decorate with fruits, cucumber and mint.
To serve and store: slice and enjoy straight away or cover well and keep in the fridge for 3-5 days. You can freeze the unfrosted cakes for 1 month, wrapped well, and allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of this Vegan Pimm’s Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Pimm’s love x
p.s. this recipe was first made with Salter and their standing mixer but all opinions are my own and this blog post is not sponsored.