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Thumbnail Victoria Sponge

Victoria Sponge Cake

A vegan version of Victoria sponge, filled with dairy-free buttercream and strawberry jam.

Course Dessert
Cuisine vegan
Keyword vegan victoria sponge
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Calories 430 kcal


  • 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

For the filling:

  • 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

To top:

  • 2 Tablespoons Powdered sugar


  1. 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.

  2. Mix the soy milk and vinegar together and set aside.

  3. In a large bowl, mix together the flour, baking soda and sugar.

  4. 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.

  5. 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.

  6. Leave the cakes in the tins for 10 minutes then gently flip them out onto a cooling rack and let them cool completely.

For the buttercream:

  1. 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.

To assemble:

  1. Place the first cake layer on a plate or cake stand. Mix the strawberry jam to loosen it, then spread it over the cake.

  2. 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.

  3. Sift a small amount of powdered sugar over the top of the cake, cut into slices and enjoy!

Recipe Notes

  • 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.
Nutrition Facts
Victoria Sponge Cake
Amount Per Serving
Calories 430 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 127mg6%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 51g57%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.