Vegan Victoria sponge cake

Name: Vegan Victoria sponge cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 10
Ingredients: 150g dairy-free spread plus extra for the tins; 300ml dairy-free milk we used oat milk; 1 tbsp cider vinegar; 1 vanilla pod seeds scraped; 300g self-raising flour; 200g golden caster sugar; 1 tsp bicarbonate of soda; 100g dairy-free spread; 200g icing sugar plus extra for dusting; 4 tbsp jam we used strawberry

3.65 (107)

⏱ 55 mins 🍽 Serves 10 ✅ Easy 🏷 Dessert

This recipe creates a classic Victoria sponge cake using entirely vegan ingredients. It yields a light and fluffy cake, perfect for serving 10 people at an afternoon tea or as a dessert. The method involves preparing a dairy-free buttermilk, mixing the batter, and baking two sponge layers. Once cooled, they are filled with strawberry jam and a vanilla-flavoured vegan buttercream, then dusted with sugar. The total preparation and baking time is approximately 55 minutes.

Ingredients

150g dairy-free spread plus extra for the tins
300ml dairy-free milk we used oat milk
1 tbsp cider vinegar
1 vanilla pod seeds scraped
300g self-raising flour
200g golden caster sugar
1 tsp bicarbonate of soda
100g dairy-free spread
200g icing sugar plus extra for dusting
4 tbsp jam we used strawberry

Method

Preheat your oven to 180C/160C fan/gas 4. Prepare two 20cm sandwich tins by lining their bases with baking parchment and greasing them with a small amount of the dairy-free spread.
Pour the 300ml dairy-free milk into a jug and stir in the tablespoon of cider vinegar. Allow this to stand for a few minutes until it appears slightly curdled.
In a large mixing bowl, combine the self-raising flour, golden caster sugar, bicarbonate of soda and half of the scraped vanilla seeds. Pour the prepared milk mixture over these dry ingredients.
Beat the contents of the bowl thoroughly using electric beaters or a wooden spoon until you achieve a smooth, consistent batter.
Evenly distribute the cake batter between the two prepared tins. Bake on the centre oven rack for 30-35 mins, or until a skewer inserted into the centre of each cake emerges clean.
Let the cakes cool in their tins until they are safe to handle, then transfer them onto wire racks to cool fully. Meanwhile, prepare the filling by whisking the dairy-free spread, icing sugar and the remaining vanilla seeds together until pale and fluffy. If your spread is very soft, mix by hand to avoid overworking. if too firm, use electric beaters and add 1-2 tbsp dairy-free milk.
Take one of the completely cooled sponge layers and spread the jam evenly across its surface.
Spoon or spread the prepared vegan buttercream over the layer of jam.
Gently place the second sponge layer on top to sandwich the fillings.
Finish the assembled cake by lightly dusting the top with a little extra icing sugar or caster sugar before cutting into slices.