The star attraction at the Gamerbake at Norwich Gaming Festival was probably Michelle Louise-Janion’s Hue cake. Inspired by a previous dalliance with the game, the Victoria sponge proved perfect fodder for Henry Hoffman, developer of the game, who was able to enjoy its vegan goodness in whole.

Now, with Michelle’s permission, we’re delighted to be able to share the recipe with you. The recipe, which is based on a recipe from Jamie Oliver, is available in full below, so now have no excuse not to make it and feed any nearby hungry Hue-mans with it.

…So I’ll be getting my coat now. But definitely check out the recipe anyway; it’s a corker of a cake, we promise.


300 g dairy-free olive oil margarine (additional for greasing)
300 g plain flour (additional for dusting)
300 g light brown caster sugar
1 tsp vanilla essence
200 g organic soya yogurt
zest of 2 lemons
2 teaspoons baking powder
75g dried cherries

For the filling:
100 g icing sugar
50 g dairy-free olive oil margarine
4 tablespoons cherry jam

The icing was premade, and was rolled out and cut into the correct shapes using a paper stencil I’d printed out.


Preheat the oven to a temperature of 180-190ºC, depending on your oven. Grease two loose bottomed 20cm cake tins with margarine and line the bottom with greaseproof paper. Finally, dust the sides of the tins with flour.

Beat the margarine and sugar in a bowl until light and fluffy. Add the vanilla, yoghurt and lemon zest, then mix until combined. Sieve the flour and baking powder into the bowl, then fold through. Add the cherries and mix until they are evenly spaced throughout the batter.

Divide the mixture equally between the cake tins, then place on the middle shelf of the oven for 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely.

For the butter cream, sieve the icing sugar into a bowl then add the margarine and beat until smooth.

Carefully spread the butter cream on top of one cake and spread the jam onto the second. Put the two halves together, jam to butter cream.