This vegan Victoria sponge is light, fluffy and tastes just like the classic version! Filled with strawberry jam and dairy-free buttercream, it’s a simple staple cake recipe that will be loved by all!
I’ve been meaning to update my Victoria sponge recipe on my blog for the longest time! And this week I finally got around to doing just that.
I always loved the taste of my original recipe but wasn’t completely happy with the method or the way it looked. The addition of flax “eggs” made it more complicated than it needed to be, and altered the look of the finished product.
The all in one method
After many, MANY attempts at making a light and fluffy eggless sponge using the traditional “creaming” method, I gave up.
I know that creaming the butter and sugar together first is supposed to create a light, fluffy sponge but this method doesn’t work every time for vegan desserts!
No matter how much I adjusted the ratios, I just couldn’t get the cakes to taste good and hold together without the flax seeds.
I had two cakes that ended up gummy inside, two that completely fell apart after I removed them from the tin, and two that held together nicely but tasted like cardboard…
This baking malarkey can be hard sometimes!
So instead of making another 6 cakes and potentially still failing, I decided to just go back to basics and stick with my usual cake recipe. That meant using melted butter instead and basically just throwing everything else into the bowl at once.
Want more vegan cake recipes? Try these:
My Victoria sponge may not be made the “traditional” way but there are absolutely no flax seeds involved and the sponges hold together really well. And bonus, they don’t taste like cardboard! Hurrah!
This method is much easier if you’re a beginner and it also results in a much tastier cake! I promise you’ll never know the difference.
A dairy-free filling alternative
Traditionally, Victoria sponge cake is filled with strawberry or raspberry jam and whipped cream. Obviously whipped cream contains dairy so I needed to use a vegan alternative.
I tried using my whipped coconut cream but the coconut taste was a bit too strong for this particular recipe. It overpowered the taste of the sponge cake and the jam.
Next, I tried using Elmlea’s plant-based double cream but that (although delicious) spilled out of the sides when I layered the cakes. It’s a great double cream alternative but was too light for this recipe.
So instead, I used a quick buttercream recipe which tasted really nice with the jam and was thick enough to hold up between the cake layers. Win-win!
How To Make Vegan Victoria Sponge
Preheat your oven to 180°C / 350°F (or 160°C / 325°F is using a fan or convection oven).
Grease and line two 7 inch cake tins and set aside for later.
Prepare your vegan buttermilk by mixing together 280ml (1 cup + 2 tablespoons) of unsweetened soy milk and 2 teaspoons of apple cider vinegar.
You can switch to another plant-based milk if you’d prefer but I have had best results using soy. You can substitute the apple cider vinegar for white vinegar or lemon juice instead.
Set the buttermilk aside for now.
The next step is to mix your dry ingredients.
To a large bowl, add 230g (1+3/4 cups) of self-raising flour, 1/2 a teaspoon of baking soda, and 180g (3/4 cup + 2 tablespoons) of caster sugar*. Mix together using a wooden spoon.
If you don’t have self-raising/self-rising flour to hand, you can use all-purpose flour instead and add 2 teaspoons of baking powder to the bowl, in addition to the 1/2 teaspoon of baking soda.
*Caster sugar is also known as superfine sugar. It can be substituted for granulated sugar but may result in a slightly grainy texture.
Melt 100g (around 7 tablespoons) of vegan butter in the microwave or on the stove.
Add the melted butter to the dry mixture along with 2 teaspoons of vanilla extract and the buttermilk that you made earlier.
Mix everything together really well and make sure there are no lumps of flour sticking to the bottom of the bowl.
Divide the cake batter between the two tins and use the back of a spoon or a spatula to smooth it out evenly to the edges.
Bake for 15 minutes until slightly golden brown. Insert a toothpick through the center of each cake and make sure they are baked all the way through.
Leave the cakes in the tins for 10 minutes then flip them out onto a wire rack, remove the paper lining from the bottom and leave them to cool completely.
While the cakes are cooling, you can begin preparing your buttercream. I used vegetable shortening instead of vegan butter so that it looked nice and white.
If you’d prefer to use vegan butter rather than shortening, be aware that the quantities are not the same as if you use vegetable fat. I’d recommend using the one in my vanilla cupcakes recipe and divide the ingredients by 2.
To a large bowl, add 50g (1/4 cup) of vegetable shortening such as Trex, 150g (1 + 1/4 cups) of powdered sugar and 1 teaspoon of vanilla. Use a wooden spoon to mix until it starts to come together.
Add a splash of plant-based milk to loosen it and mix again. If your buttercream splits or is too soft, add more powdered sugar to stiffen it. If it’s too stiff, add more plant-based milk.
Store it in the fridge until you’re ready to use it so that it stays firm.
Place one of your cooled cakes onto a plate or cake stand.
Quickly stir 3-4 tablespoons of strawberry jam in a small bowl (to loosen it) then spread it onto the cake. Next, pipe or spread your buttercream on top of the jam.
Place the second cake on top of the buttercream. Then use a sieve to top the cake with a light dusting of powdered sugar.
Cut into 8 slices and enjoy!
Check out more British dessert recipes:
This vegan Victoria sponge is best enjoyed fresh, on the same day that you bake it but it will last around 3 days if stored in an airtight container. It holds up well at room temperature but can also be stored in the fridge.
If you add vegan cream of any sort to the filling instead of the buttercream, I’d recommend serving it on the same day that you make it. After a day or so, the cream will make the sponge layers soggy.
Yes! I’d recommend freezing the sponge cakes only and preparing the filling on the day you plan to serve it.
To freeze the sponge cakes, allow them to cool completely then wrap them individually in cling film or place them in separate airtight containers. Defrost at room temperature then add your buttercream and jam.
Yes! For the best results, I would recommend using a gluten-free flour blend that contains xanthan gum. I like to use Asda’s Free From self-raising flour for my gluten-free bakes but this recipe by Bob’s Mill sounds like it would work great too.
You may need to add more or less milk depending on which brand of flour you use, so add a little at a time until the cake batter is smooth.
I haven’t tested it with any other flour alternatives such as almond or coconut flour but I don’t they would work in this recipe.
Let me know how you enjoy my vegan Victoria sponge cake recipe! If you make it yourself, please leave a comment and rating below to let me know how you get on.
A vegan version of Victoria sponge, filled with dairy-free buttercream and strawberry jam.
- 280 ml Soy milk (1 cup + 2 tablespoons)
- 2 Teaspoons Apple cider vinegar (sub for white vinegar or lemon juice)
- 230 g Self-raising/self-rising flour** (1 + ¾ cups)
- ½ Teaspoon Baking soda
- 180 g Caster/superfine sugar (¾ cup + 2 tablespoons)
- 100 g Vegan butter, melted (around 7 tablespoons before melting)
- 2 Teaspoons Vanilla extract
- 150 g Powdered sugar (1 + ¼ cups)
- 50 g Vegetable shortening such as Trex* (¼ cup)
- 1 Teaspoon Vanilla extract
- 1-2 Tablespoons Plant-based milk
- 6 Tablespoons Strawberry jam
- 2 Tablespoons Powdered sugar
Preheat your oven to 180°C / 350°F (160°C/ 325°F if using fan or convection oven). Line and grease two 7 inch cake tins.
Mix the soy milk and vinegar together and set aside.
In a large bowl, mix together the flour, baking soda and sugar.
Add the melted butter and vanilla extract along with the milk and vinegar mixture. Mix well using a wooden spoon, making sure there is no dry mixture stuck to the bottom of the bowl.
Divide the cake batter between the two tins and bake for 15 minutes until golden brown. A toothpick through the centre will come out clean when they're ready.
Leave the cakes in the tins for 10 minutes then gently flip them out onto a cooling rack and let them cool completely.
Mix together the vegetable shortening, powdered sugar and vanilla with a wooden spoon until it starts to come together. Add in 1 tablespoon of plant-based milk and mix to form a smooth buttercream. I like to use my electric hand whisk to make it super light and fluffy. You can add an additional tablespoon of milk if the buttercream is too thick. If it's too thin or splits, add more powdered sugar.
Place the first cake layer on a plate or cake stand. Mix the strawberry jam to loosen it, then spread it over the cake.
Pipe or spoon your buttercream on top of the jam and use a palette knife to smooth it out, leaving a small gap around the edges to prevent it from spilling out. Gently place the second cake layer on top.
Sift a small amount of powdered sugar over the top of the cake, cut into slices and enjoy!
- Best enjoyed on the day of baking. Will last around 3 days if stored in an airtight container and kept at room temperature.
- Store in the fridge and eat within 24 hours if filling with cream of any kind.
- *If you’d rather not use shortening, use 60g (1/4 cup) of vegan butter in its place. Or instead of buttercream, use whipped coconut cream.
- **If you don’t have self-raising flour to hand, use all-purpose flour in its place and add 2 teaspoons of baking powder to the recipe.