Oggs’ four cake variants – Zesty Lemon, Salted Caramel, Chocolate Fudge and Victoria sponge – will land in Waitrose stores on 29 May, with a launch in Sainsbury's stores on 5 June.
Made with an egg replacer developed from the naturally occurring protein in aquafaba, the cakes are completely egg- and dairy-free. The manufacturer planned to release its egg-replacement for sale later this year.
Founder Hannah Carter said: “Our dream is to see egg replacement used in all home and commercial-scale baking products.”
In its bid to be as sustainable as possible, all packaging for the Oggs range is made from 100% recyclable bottle tops.
Oggs mini cakes will be priced from £2.20 for a two-pack, £4.25 for a four-pack, £4.95 for a five-inch cake and £4.25 for nine fairy cakes.
Speaking in March, Carter said the all-plant range was not going to be targeted at vegans.
“I’m not really trying to turn the world vegan,” Carter said. “I’m a terrible vegan myself, but I do think if we can encourage the majority of the population to switch up small habits, then we can make dramatic positive changes to the future of our planet.”