Vegan Victoria Sponge!
*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious two-layer vegan Victoria sponge with vanilla buttercream frosting, strawberry jam and more!
Veganuary!
Oh hey January, it’s been a while… obviously. It honestly doesn’t feel like it should be January already?! I still feel like it should be about September time, definitely not January, and a new decade.. but here we are!
And as most of you know by now, January = Veganuary. It’s a month dedicated to encouraging a vegan lifestyle and diet, and I thought I would treat you guys to a classic, turned vegan. And in genuine honesty, I LOVE THIS RECIPE.
Vegan Victoria sponge
Something about this cake… It’s so soft, so delicious, and so good. Genuinely think it’s just as good as the original non-vegan version, and that’s saying something. I will say before anyone comes for me for calling it a vegan Victoria sponge and not using a classic ‘fresh cream filling’ that 1) you can’t as it’s vegan, and also… I don’t care.
The amount of vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. It means you know what you are getting – a vanilla sponge, vanilla centre, and jam/fresh fruit.
I based this recipe on my vegan vanilla cupcakes and my vegan Biscoff cupcakes as I just love them. They are obviously different as this needed to be increased to get the right sizing, and to suit a sponge rather than cupcakes.
Alternative milk
I tend to use almond milk in my vegan baking as it’s my personal favourite amongst the dairy free milks – but you can use any. I generally tend to avoid Soya as it’s my least favourite by far – but it’s up to you. It won’t affect the bake too much, but I would also say coconut milk could potentially bake weirdly.
Sugar
There was a slight change in the recipes here – I found that if I used all caster sugar, the colour of the sponge was vary pale and anaemic and not that pleasant – so I tried using half caster and half light brown sugar, and it produced a lovely looking sponge. With something like a Victoria sponge you want it too look decent from the outside!
Vanilla
I use my favourite Nielsen Massey vanilla as it’s the only one I will EVER use – and I recommend using it down to the ground. Extract, paste and pods are the ones you should try to use – essence is rarely actually vanilla so I avoid it at all costs!
Oil and vinegar
For the oil, I use vegetable oil as I generally have it around. I find it much cheaper than coconut oil, and it works so beautifully in this bake. Also, I use white wine vinegar as it’s my favourite – but you can easily use apple cider vinegar! Both work wonderfully. Generally though, any white vinegar will work!
Buttercream
For the buttercream, it’s an obvious thing to say… but make sure you use dairy free/vegan butter. You just need to remember that dairy free butter tends to be softer, so can be slightly slacker in general.
Jam
For the jam, just make sure it’s vegan friendly – most should be but there are some curveball products out there. Randomly you’ll come across something with gelatine in, and it’s weird!
Decoration
For the decoration though, you can easily just use fresh fruit if you prefer – like I used for the decoration! The freeze dried raspberries always look very cute though!
Top tips!
And one last thing… when making it, DO NOT OVER MIX IT. The mixture needs barely any mixing, so I use a bowl and a spatula. Also, keep an eye on it when baking. The skewer will come out clean when baking – but cooling in the tin helps the sponge not break apart as it’s so soft! I hope you love this recipe as much as I do! Enjoy! x
Vegan Victoria Sponge!
Ingredients
For the Cake
- 450 g self raising flour
- 150 g light brown sugar
- 150 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 400 ml dairy free milk (I use Almond)
- 175 ml vegetable oil
- 2 tsps vanilla extract
- 1 tbsp white wine vinegar
For the Decoration
- 150 g dairy free/vegan butter
- 350 g icing sugar
- 1 tsp vanilla extract
- Jam
- Strawberries
- Freeze dried raspberries
Instructions
For the Cake
- Preheat your oven to 180C/160C fan and line two 8"/20cm cake tins with parchment paper!
- In a large bowl, add your flour, sugars, bicarbonate of soda and baking powder and mix until it's all mixed together evenly.
- Add to the bowl your dairy free milk, vegetable oil, vanilla and white wine vinegar.
- Mix as little as possible, until combined.
- Split evenly between the two tins and bake for 35-45 minutes. I check from 35 minutes onwards!
- Once baked, leave to cool fully in the tins.
For the Decoration
- Beat your butter on it's own to make it lovely and smooth.
- Add in your icing sugar and vanilla and beat again until combined, lovely and fluffy. I use my mixer with the paddle attachment!
- Get your first sponge, and spread over half of the buttercream.
- Add on a few tablespoons of jam and spread.
- Add on the second sponge, and spread on the rest of the buttercream.
- Decorate how you fancy - I used fresh fruit and freeze dried raspberries! Enjoy!
Notes
- This recipe is based on my vegan vanilla cupcakes and vegan Biscoff cupcakes recipes!
- I used baking powder and bicarbonate in the cake sponges (and not in the cupcakes) as I felt it baked much better for the larger sponge size - I don't think the cupcakes need it though.
- I used Tate & Lyle icing sugar which is a vegan icing sugar.
- This cake is very soft - and will last for at least three days!
- If your sponge turns out rubbery, it's most likely over mixed. I personally have never experienced this!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi there, I’m looking to make this for my sons 1st birthday on friday. He has a dairy and egg allergy. Could I substitute the vinegar for lemon juice?
Hey! I believe that should work although I haven’t tried it myself! x
Can I ask if the lemon juice worked out ok?
Abs also if you have an egg and dairy allergy can you not use the vinegar? I’m about to make one myself thanks x
Hi Jane,
Sorry one last question, if I wanted to make it a GF Version but keep with the three tier Vegan sponge… how much GF flour do I need? And how much Xantham gum? (have been reading your other blogs!)
Thank youuuu☺️
I would do a simple swap, plus 1tsp xantham gum – however I haven’t tried this as gluten free yet so I’m not sure how it’ll go!
Can I use Apple cider Vinegar? Instead of white win
Thanks xx
Yes! x
How do you get the lumps of flour out without over-beating?! I sifted and everything!
I actually don’t sift my flour and it worked fine! How are you mixing it?
Hi Jane! How do I make this into a lemon cake ? Just addd in some lemon juice and grated lemons or substitute some of the milk?
Thank you!
Hi Jane
If I wanted to make a three tier naked version how Much more ingredients will need?
Thanks x
I would add on another half for a third sponge (bake in three tins), and then double the buttercream! x
Hi Jane, does this Sponge freeze well? Want to use it later but finish baking it off and freeze for 3 days..
I haven’t put this sponge in the freezer myself, but I don’t see why it wouldn’t! x
Hi, I’m looking to freeze this cake for a few days this week, did you try it and if so did it work okay? X
Hi Jane.
Could I use sunflower oil? Also could the milk be replaced with a dairy free yogurt?
Yes you can use sunflower oil, but the yoghurt may make the cake a lot denser!
Hi do you use sweetened or unsweetened almond milk?
I use unsweetened x
Hi Jane,
The recipe came out great but my sponge sunk a little in the middle, is that something to do with me possibly over beating the mix?
Hey! yes thats usually down to over mixing, and also not baking long enough! X
Do you keep it out or in fridge because of the buttercream icing?
I keep it out – buttercream is fine at room temp in a cool place! x
I swapped the white wine vinegar with white rice
vinegar by mistake- Will it affect the taste?? It’s in
the oven as I write and I need it for later today…😐
Thanks
I’ve used this recipe a couple of times now with gluten free flour and soya milk and it’s worked out great every time! Mine have always baked in about 15/20 minutes but that’s probably my oven. So nice to find a vegan recipe that actually works! Thankyou x
Ahh yes, maybe it runs a little hotter!! So glad you like it though! Xx
This turned out perfectly! So light and really tasty. I made a quick fridge jam and sliced strawberries with whipped vegan double cream. Fantastic!
I love your recipes and made the chocolate vegan cake. This one flummoxed me I’m not sure what I did wrong. It rose then sunk, tastes a bit odd……so upset
Usually when a cake sinks it’s not finished baking, which could cause the sinking and funky taste – it’s the same recipe as the vegan chocolate cake, just without the chocolate.
Hi Jane,
What’s the next best dairy free milk flavour to use? Planning to make this cake for my parents wedding anniversary who are both dairy intolerant, however I can’t use almond as my brother has a nut allergy.
Hey! I personally would use soya or oat! x
With the dairy free milk, is it better to use the fresh chilled version or the long life UHT (Ultra Heat Treatment) type?
I generally buy and use the chilled version, but both should be okay! x
Loved this recipe!!! The cake was so moist and tasted amazing. I used apple cider vinegar instead of the white wine vinegar and it seemed to work! I didn’t over mix the batter either- which probably helped keeping the cake light and soft. Thanks for an amazing recipe! I can’t believe it’s vegan.
Hi Jane
Thank you for sharing this recipe.
I wanted to ask would this recipe work if I wanted to make 4 6 inch cakes?
I plan on making it on Friday and just want a small cake to decorate.
Thanks
Dee
Hi, thanks for sharing this recipe. I am going to make this but im confused because baking powder and bicarbonate of soda are listed seperately but i thought they were the same thing? is this a typo?
Thanks
They’re not the same thing – they’re two different ingredients!