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Vegan Scone Cake

Recipe and image credit - Carly Jacobs
recipe image Vegan Scone Cake


  • 3 cups of plain flour
  • 3 teaspoons baking powder
  • crack of sea salt
  • 1.5 cups of coconut yogurt
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste
  • 2 cups of sugar
  • 90ml soy milk
  • zest of 1 lemon
  • 250ml Flora Thickened Plant Cream
  • 1 tablespoon caster sugar (optional)
  • raspberry jam
  • rasberries
  • icing sugar to dust

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Pre-heat oven to 175 degrees celsius. Grease and line 2 x matching round cake tins. (Make sure you use dairy free spread or oil for this!)
  2. Sift dry ingredients into a bowl.
  3. Whisk yogurt, oil vanilla, sugar, soy milk and lemon zest with a fork.
  4. Whisk wet and dry ingredients together (it will be quite gluey but this is the way it’s supposed to look - gives a lovely bread dense scone like cake!)
  5. Bake for 40 to 45 mins in the oven. (I had one cake on the top shelf and one on the bottom and swapped them after 20 mins)
  6. Remove cakes from oven and allow to cool completely.
  7. Pour 250 ml Flora plant cream into a bowl and use an electric mixer to whip on low speed for 1 minute. Add sugar if desired. Whip on high speed until medium firm peaks form.
  8. Spread a thick layer of jam on the first cake, add a thick layer of cream, lay the second cake on top. Top with cream, raspberries and dust with powered sugar.