The classic British Victoria Sponge cake made vegan! Fluffy white sponge layers with jam and (optional) buttercream filling.
Victoria sponge cake was my absolute favourite treat as a child and one of the first things I learned to bake.
Usually I make this cake with just a jam filling, and no buttercream but if you fancy something extra sweet – it’s a delicious addition and makes the cake look more tempting too.
I recommend using a large star nozzle on a piping bag and piping “stars” onto the layer with jam, before sandwiching the other layer on top.
Not only does this look neat and pretty, but it stops the cake from sliding.
Then simply dust with some icing sugar, slice and serve.
If using buttercream filling, the cake will need to be kept chilled and will keep for up to 3 days in a container in the fridge.
If just using jam – you can keep at room temperature in an air-tight tin for up to 3 days.
Recipe featured in my cookbook ‘Great British Vegan’ – Get your copy now for more vegan British classics!
Vegan Victoria Sponge Cake
A light spongey vegan cake, sandwiched with jam and buttercream. Inspired by my favourite childhood cake and just as wonderful as the traditional recipe. Perfect for afternoon tea!
- 200 g / 7 oz (scant 1 cup) dairy-free butter
- 300 g / 10 1⁄2 oz (1 1⁄2 cups) caster sugar
- 180 g / 6 1⁄4 oz (3⁄4 cup) soy yoghurt
- 220 ml / 7 1⁄2 fl oz (scant 1 cup) unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 400 g / 14 oz (3 cups) self-raising (self-rising) flour, sifted
- 1 tsp baking powder
For the filling
- 200 g / 7 oz (1 1⁄2 cups) icing (confectioner’s) sugar, sifted, plus extra for dusting
- 160 g / 5 3⁄4 oz (2⁄3 cup) dairy-free butter
- 1 tsp vanilla extract
- 5 tbsp seedless raspberry jam
- Preheat the oven to 160C fan / 180C / 350F / gas 4 and grease and line two 20 cm / 8-inch round sandwich tins (shallow cake pans).
- Beat the butter and sugar together for 3 minutes, preferably with an electric whisk or mixer, until it’s light and fluffy.
- Stir in the yoghurt, milk, vinegar and vanilla, then gently fold in the flour and baking powder.
- Divide the mixture between the two prepared tins and bake for 20 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by beating the icing sugar, butter and vanilla together until light and fluffy.
- Once the cakes are completely cool, assemble by spreading the top of one cake with the buttercream and the other cake with the jam. Sandwich together, inverting one cake so that both fillings are in the middle, then dust the top of the cake with icing sugar.
- Cut into 12 slices and enjoy.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 215Total Fat 14gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 39mgSodium 212mgCarbohydrates 17gFiber 0gSugar 15gProtein 5g
Made this cake and it came out beautifully.
So pleased to hear that!