Dairy-Free Victoria Sponge Cake
Indulge in the timeless elegance of a Dairy-Free Victoria Sponge Cake, a plant-based twist on the classic British dessert that's perfect for any occasion. This fluffy and tender sponge cake uses dairy-free margarine and almond milk, making it ideal for those with dietary restrictions or seeking vegan alternatives. Layered with luscious strawberry jam and creamy dairy-free whipped cream, it delivers all the nostalgic flavors without compromising on taste or texture. Prepared in just under an hour and featuring simple pantry-friendly ingredients like self-raising flour and baking powder, this recipe is both beginner-friendly and crowd-pleasing. Finished with a light dusting of icing sugar, it's perfect for teatime, birthdays, or a sweet treat to share. Let this delectable, dairy-free delight be the centerpiece of your next gathering!
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Recipe Information
Ingredients
- 200 g Dairy-free margarine (or vegan butter)
- 200 g Caster sugar
- 4 tbsp Unsweetened almond milk (or other plant-based milk)
- 200 g Self-raising flour
- 2 tsp Baking powder
- 200 ml Dairy-free whipping cream
- 4 tbsp Strawberry jam
- 1 tbsp Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, cream the dairy-free margarine and caster sugar together until light and fluffy using a hand or stand mixer.
Add the unsweetened almond milk to the mixture and mix well.
Sift the self-raising flour and baking powder into the bowl. Gently fold these dry ingredients into the wet ingredients until fully combined. Be careful not to overmix.
Divide the cake batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the filling. Whip the dairy-free whipping cream according to the package instructions until light and fluffy.
Once the cakes are completely cool, spread an even layer of strawberry jam over the top of one cake layer.
Spread the whipped dairy-free cream evenly over the jam and gently place the second cake layer on top.
Dust the top of the cake with icing sugar for a classic finish.
Serve fresh and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 406.6 g | 148% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 244.1 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
