Vegan Victoria Sponge Cake
Indulge in the timeless elegance of a Vegan Victoria Sponge Cake, a plant-based twist on the classic British dessert. This recipe features fluffy, tender cake layers made with pantry staples like plain flour, baking powder, and unsweetened plant-based milk, creating a light and perfectly textured sponge without dairy or eggs. Vibrant strawberry or raspberry jam and luscious whipped vegan cream bring the signature filling to life, while a dusting of icing sugar adds a charming finish. With just 20 minutes of prep time and straightforward assembly, it’s an ideal dessert for any occasion, from tea parties to celebrations. Perfectly balanced in sweetness and packed with familiar flavors, this dairy-free and egg-free treat is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 250 grams Plain flour
- 200 grams Caster sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 250 ml Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 100 ml Neutral vegetable oil (e.g., sunflower or canola)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 6 tablespoons Strawberry or raspberry jam
- 200 ml Whipped vegan cream (store-bought or homemade)
- 2 tablespoons Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, baking soda, and salt. Mix well to combine.
In a separate bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, as this can make the cake dense.
Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their tins for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Once the cakes are fully cooled, spread the jam evenly over the top of one sponge layer.
Spread or pipe the whipped vegan cream on top of the jam layer, ensuring it’s evenly distributed.
Carefully place the second sponge layer on top, creating a sandwich.
Dust the top of the cake lightly with icing sugar before serving.
Slice and enjoy! Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 491.1 g | 179% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 275.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 564 mg | 12% | |
*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.
