Vegan Madeira cake is a light, buttery-tasting sponge with a firm yet tender crumb and a subtle lemon zest flavor, traditionally baked in a loaf tin. This UK classic gets its signature dense-but-soft texture without eggs or dairy, using simple swaps like plant milk, oil, and apple cider vinegar. It’s an easy, reliable bake that slices cleanly and is perfect for afternoon tea, toasting, or serving with jam.
Ingredients
- 2 cups (250 g) self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (150 g) caster sugar (superfine sugar)
- 1/2 cup (120 ml) sunflower oil (or other neutral oil)
- 1 cup (240 ml) unsweetened soy milk (or oat milk)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 tbsp)
Instructions
- Preheat your oven to 350°F (180°C) (or 160°C fan). Grease and line a 2 lb (900 g) loaf tin (about 21 x 11 cm) with parchment paper.
- In a small jug, mix the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle – this creates a vegan “buttermilk� that helps the cake rise.
- In a large bowl, sift together the self-raising flour, baking powder, and salt. Add the caster sugar and lemon zest, and whisk to combine.
- Pour the oil, vanilla extract, and the curdled milk mixture into the dry ingredients. Mix gently with a spatula or whisk until just combined – do not overmix. The batter will be slightly thick and smooth.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use the right flour: Self-raising flour is key for a light crumb. If you only have plain flour, add 2 tsp baking powder per 1 cup (125 g) of flour.
- Don’t overmix: Overmixing develops gluten, making the cake tough and dense. Mix until the flour is just incorporated – a few lumps are fine.
- Check your baking powder: If your baking powder is old, the cake may not rise properly. Test it by adding a teaspoon to hot water – it should fizz immediately.
- For a golden top: Traditionally Madeira cake has a pale, flat top. If you want a crackly top, sprinkle a little extra caster sugar over the batter before baking.
Serving Suggestions
Serve thick slices of vegan Madeira cake with a cup of English breakfast tea or coffee. It’s also delicious lightly toasted and spread with vegan butter or strawberry jam. For a more indulgent treat, serve with a dollop of vegan custard or a scoop of vanilla ice cream.
Variations
- Lemon Madeira: Add the juice of half a lemon along with the zest for a stronger citrus flavour.
- Orange Madeira: Replace the lemon zest with orange zest and add 1 tbsp orange juice.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds for a richer, nuttier taste.
- Fruit & Nut: Fold in 1/2 cup (80 g) of sultanas or chopped dried apricots and 1/4 cup (30 g) of chopped walnuts before baking.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well – wrap tightly in cling film and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, toast individual slices in a toaster or under the grill for a few minutes until warm and crisp on the edges.
Frequently Asked Questions
Can I use gluten-free flour? Yes, you can substitute a gluten-free self-raising flour blend. The texture may be slightly more crumbly, but it will still be delicious. Add 1/2 tsp xanthan gum if your blend doesn’t include it.
Why is my cake dense and heavy? This usually happens when the batter is overmixed or the baking powder is inactive. Make sure you mix just until combined and check the freshness of your baking powder.
Can I use a different oil? Yes, any neutral oil like rapeseed, vegetable, or light olive oil works well. Avoid strong-flavoured oils like extra virgin olive oil, which can overpower the delicate lemon taste.
How do I know when the cake is done? Insert a skewer into the centre – it should come out clean, with no wet batter clinging to it. The top should be golden and spring back when lightly pressed.
Can I make this into cupcakes? Yes, divide the batter into a 12-hole muffin tin lined with paper cases and bake at 350°F (180°C) for 18–22 minutes, or until a skewer comes out clean.
Why does the recipe use vinegar? The vinegar reacts with the baking powder to help the cake rise and creates a tender crumb. Don’t worry – you won’t taste it in the finished cake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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