Vegan Cake in a Glass

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a 25×30 cm (10”×12”) baking tray with baking parchment.

2. Prepare Plant-Based Milk

If using plant-based milk + 1 tablespoon of vinegar as a buttermilk substitute, let it sit at room temperature for about 5-10 minutes.

3. Make the Batter

In a large mixing bowl, whisk together 200 grams of plain flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, a pinch of salt, and 150 grams of caster sugar.

In a separate bowl, combine 250 millilitres of buttermilk (or plant-based milk + 1 tablespoon of vinegar), 80 millilitres of vegetable oil, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry and whisk gently until combined. Don’t overmix.

4. Bake

Spread the batter evenly into the prepared baking tray and bake it for 12-15 minutes until lightly golden, or a toothpick inserted into the centre comes out clean.

Once baked, allow the vegan sponge cake base to cool in the baking tin for about 5 minutes. Then transfer it to a wire rack to cool completely.

5. Make the Fillings

Pistachio Cream Filling

In a saucepan, whisk together 100 millilitres of coconut cream, 1 tablespoon of caster sugar, and 1 tablespoon of cornstarch. Cook the mixture over low heat, stirring constantly, until it thickens.

Once thickened, remove it from the heat and add 75 grams of pistachio cream. Mix until the mixture is smooth, then set aside to cool.

Lemon Curd (Egg Free)

In a saucepan, whisk together 150 millilitres of fresh lemon juice, 100 grams of caster sugar, 1 tablespoon of cornstarch, 100 millilitres of coconut cream, and ½ teaspoon of turmeric.

Cook the mixture over low heat, stirring constantly, until it thickens.

Once thickened, remove it from the heat and set it aside to cool.

Raspberry Curd

In a saucepan, whisk together 150 grams of raspberries and 100 grams of caster sugar. Heat the mixture over medium heat until the raspberries begin to break down and release their juices.

Using an immersion blender, blend the mixture to a smooth texture, then strain out the seeds.

Transfer the raspberry mixture back to the saucepan and heat again. Add 1 tablespoon of cornstarch, 100 millilitres of coconut cream, and ½ teaspoon beetroot powder.

Cook the mixture over low heat, stirring constantly, until it thickens.

Once thickened, remove it from the heat and set it aside to cool.

Blueberry Curd

In a saucepan, whisk together 150 grams of blueberries and 100 grams of caster sugar. Heat the mixture over medium heat until the blueberries begin to break down and release their juices.

Using an immersion blender, blend the mixture to a smooth texture, then strain out the seeds.

Transfer the blueberry mixture back to the saucepan and heat again. Add 1 tablespoon of cornstarch and 100 millilitres of coconut cream.

Cook the mixture over low heat, stirring constantly, until it thickens.

Once thickened, remove it from the heat and set it aside to cool.

6. Assemble the Dessert in Glasses

Cut the sponge cake base into small cubes or crumble it with your fingers. Divide the base evenly between 4 glasses (or 8 smaller ones).

Pipe or spread one of the fruit fillings (lemon, raspberry, blueberry and pistachio) into each glass.

Layer or stack them for a small entremets–style dessert, or leave them in a single layer.

Beat 200 millilitres of whipping cream until stiff peaks form and pipe it onto each fruit curd or the pistachio cream.

7. Garnish and Serve

Garnish your layered dessert in a glass with edible flowers, fruits, nuts or chocolate. Serve chilled for the best flavour!

Make–Ahead Tip

To save time, you can prepare the fruit curds and pistachio cream a day in advance and store them in the fridge. The sponge cake can also be baked ahead and kept in an airtight container. When ready to serve, simply assemble the dessert in glasses for a quick and beautiful treat!

Variations to Try

Here are some variations you can try to put your own spin on this fruit curd dessert:

Digestive Biscuit Base: For a quicker version, you can use crumbled digestive biscuits as a base.

Mix Flavours: For a fun effect, swirl the different flavours in a glass.

Yogurt Topping: For a lighter variation, replace the whipping cream with Greek yogurt.

Related Recipes

Try my other delicious dessert recipes in a glass:

Quick Raspberry Yogurt Dessert

Panna Cotta

Giotto Cream Dessert

Conclusion

Whether you’re serving it at a spring celebration or just want to enjoy a colourful and refreshing dessert, this Vegan Cake in a Glass is sure to impress! Each bite is a perfect balance of soft vegan sponge, creamy fruit curd, and vibrant flavours. Try it out, combine the flavours and let me know which one is your favourite!