These vegan lemon fondant fancies are zesty and delicious little sponge cakes with lemon jam, marzipan, lemon buttercream topped with fondant. No-Egg, No-Dairy, vegan friendly and easy to make.
This recipe has been made in collaboration with Kitchenaid. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
What is a Fondant Fancy?
A fondant fancy also known as a ‘French Fancy’ (a popular and much loved UK sweet treat) is a small, square-shaped sponge cake, layered with a thin coating of fruity jam and buttercream, and covered in a smooth colourful layer of fondant / icing. These dainty cakes are typically topped with a decorative piped swirl of buttercream or light drizzle of chocolate, making them a visually appealing treat, perfect for tea parties and special occasions. If you’ve ever considered trying to make your own homemade vegan fondant fancies, but have been disheartened by how technical they look, this is the recipe for you!!
Why you’ll love these cakes:
- Vegan: This recipe doesnt contain any animal derived ingredients.
- Refreshing flavours: Bursting with fresh, zesty lemon essence and fresh lemon zest for a refreshing and tangy taste.
- Beautiful: Visually appealing with their delicate, lemon yellow fondant icing and decorative chocolate drizzle.
- Vegan version of the classic: If you’ve missed having a fondant fancy, you are going to absolutely love this recipe. Tastes just like the classic!
- Surprisingly easy to make: They may look technical but they are super easy to put together, you’ll have so much fun making these mini cakes.
- Perfect for any occasion: Ideal for birthdays, tea parties, special events, or a sweet treat anytime.
- Super fluffy: A light, moist and fluffy cake with a smooth, velvety texture.
- Homemade: Perfect for gifts, simple wrap them up and share!
Layers of a vegan lemon fondant fancy
Creating a vegan lemon fondant fancy involves layering elements that harmonize to create a delightful and indulgent treat.
- Sponge: At the base is a light and fluffy lemon sponge cake, infused with zesty lemon extract and fresh lemon zest which bursts of flavour.
- Lemon jam: This sponge is topped with a tangy lemon jam / lemon curd, adding sharp, tart contrast. The jam also helps to stick down the marzipan.
- Marzipan: Speaking of, next up is a thin layer of sweet almond marzipan which is a must when making fondant fancies!
- Buttercream: A smooth layer of vegan lemon buttercream follows, bringing a rich and velvety texture to the mix.
- Fondant: Finally, the fondant fancy is enrobed in a glossy yellow fondant, creating a sweet and elegant finish. Each fondant fancy is drizzled with some melted chocolate for design.
How to make a fondant fancy
Despite their fiddly appearance, these little cakes are surprisingly easy to make. You’ll just have to make a batch to find out! Find the full written recipe in the recipe card at the bottom of the page.
- Make the sponge
Mix all of the cake ingredient together and pour into your lined tin. Bake until golden, allow to cool.
- Cut the cake
Use a sharp knife to cut the cake into mini squares (approximately 4cm/1½in squares).
- Lemon jam layer
Brush some lemon jam / lemon curd to the top of each mini sponge.
- Marzipan
Roll out the marzipan until thin, and cut into the same size as the sponge. Press the marzipan squares to the top of each sponge, press down to stick. Chill in the fridge while you make the buttercream.
- Buttercream
In a stand mixer with balloon whisk attachment, whip up the butter, icing sugar and lemon until thick and creamy. Coat each sponge with a thin, neat layer of buttercream. Chill until firm. Once firm, add a small bulb of buttercream to the top of each sponge. Chill.
- Fondant
Roll out the fondant until thin, cut into large squares and drape over each cake, use a knife to trim away any excess.
- Final, chocolate drizzle
Melt the chocolate in a bain-marie or in the microwave, drizzle over the cakes in a zig-zag pattern.
Fondant Fancy FAQ
How to get neat sponges?
- In order to get neat squares, you want to trim your sponge with sa sharp knife. It’s also best to cut the cake when it’s chilled, I like to place it in the freezer for around 40 minutes to firm up. This also helps with crumbs.
How to store the cakes?
- Place the fondant fancies in an airtight container and store in the fridge. This will keep them from drying out. Best enjoyed within 3 days of making.
Can I make this recipe gluten-free?
- Unfortunately the sponge recipe requires wheat flour to become super fluffy. If you’re after a delicious gluten-free cake, check out my Vegan and Gluten-free Lemon Cupcakes.
How to perfectly roll out the fondant?
- Very excited to share how I rolled my marzipan and fondant out so perfectly. Rolling out fondant with the KitchenAid Pasta Roller is an effective method for achieving a smooth, even thickness. Start by preparing the fondant, ensuring it’s and pliable. Flatten it slightly with your hands and feed it through the smooth pasta roller set to a tight setting. This method ensures uniformity and ease of handling, perfect for creating beautifully covered cakes and detailed decorations. The consistent pressure from the pasta roller helps eliminate air bubbles, resulting in a professional finish. Check out the stunning Hammered Copper Bowl here, and 3 piece Pasta Roller Attachment Set here! I highly recommend!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all
Vegan Lemon Fondant Fancies
- Total Time: 15 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make Vegan Lemon Fondant Fancies with a lemon sponge, lemon jam, marzipan, lemon buttercream wrapped in fondant. Delicious!
Ingredients
Ingredients for the sponge
- 400ml of dairy-free milk (recommended soya milk)
- 1 + 3/4 teaspoons of apple cider vinegar
- 2 teaspoons of lemon extract / flavouring
- 160g sunflower oil
- 350g self-raising flour
- 260g caster sugar
- 1 + 1/4 tablespoons of baking powder
- Zest of 2 un-waxed lemons
Ingredients for the buttercream
- 180g of dairy-free block butter
- 250g icing / powdered sugar
- 1 teaspoon of lemon extract / flavouring
- Splash of dairy-free milk (if needed)
+
- 1 jar of lemon jam (or a batch of vegan lemon curd)
- Ready to roll marzipan
- 1 packet of ready to roll yellow fondant
- 100g of dairy-free dark chocolate
Instructions
Method (sponge)
- Pre-heat the oven to 180°C c fan and line a 8 x 5 rectangular baking tin with grease proof paper.
- In a large mixing bowl, combine the milk with the vinegar, stir to combine and set aside for 10 minutes for this to curdle. This creates a vegan buttermilk.
- Once curdled, add in the lemon extract and oil. Stir to combine.
- In a separate mixing bowl, sift in the flour, sugar and baking powder. Stir in the lemon zest.
- Pour the wet into the dry and fold together to incorporate, making sure there is no dry mixture visible. Do not over-mix!
- Pour the lemon cake batter into the lined tin. Use an off-set spatula or spoon to spread out the batter making sure to get right into the edges of the tin. Try to make it as flat and even as possible.
- Bake in the middle of the oven for 30 minutes. Test the sponge after 30 minutes by inserting a skewer down the middle of the cake. If the skewer comes out clean, the cake is ready, if there is visible wet batter, it needs more baking time.
- Once baked, run a knife around the edge of the tin, life the sponge out and place on a wire rack to cool fully.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a Kitchenaid stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the lemon extract. Whip on high speed for around 10 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the buttercream is too thick, add some more chunks of butter. if it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
Method (assemble the fondant fancies)
- Freeze the cake for 30-40 minutes before cutting. This will help get neater squares and also will help reduce crumbs.
- Cut the cake into equal squares.
- Spread appropriately 1/2 teaspoon of lemon jam / lemon curd to the top of each sponge.
- Roll out the fondant until thin. Use a sharp knife to cut it into squares (the same size as the cakes). Place the marzipan on-top of the lemon jam / curd, press down to stick.
- Spread the four exposed sides of each square with a thin layer of the lemon buttercream and then. Use a off-set spatula to spread them neatly.
- Transfer some buttercream into a piping bag, snip off the tip. Pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set. You want the buttercream to be firm.
- Roll out the fondant until thin, cut into squares larger than the cakes as it bas to cover the entire top and sides of the sponge. Use a knife to trim away any excess fondant.
- Melt the dark chocolate, in the microwave or on the hob using a bain-marie. Transfer into a piping bag and snip off the tip.
- Drizzle the chocolate over the top of each fondant fancy in a zig-zag pattern.
- Allow to chill in the fridge for 20 minutes, then serve and enjoy.
Notes
To store: Keep the fondant fancies fresh by storing in an airtight / sealed container in the fridge. You can enjoy directly from the fridge. Best eaten within 3 days of making.
What vegan butter do I use? My go-to vegan butters are Naturli Vegan Block and Flora Plant Butter.
- Prep Time: 15 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: British
MADE THEM AND THEY ARE FANTASTIC!!! Just like how we all remembered!!!!