Vegan Victoria Sponge!
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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!
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J x
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Can you freeze this cake?? Any answers greatly appreciated 🙂
Yes, I was practicing for “an event” so too much for two of us to eat so I froze some – iced and sliced, it was great!
Hi!
How would you go about adapting this sponge cake to a vegan custard cream cake?
Hi Jane
Would this recipe work with plain flour instead?
Thank you
Hiya! Sadly not – you can make self raising flour by adding 2 level tsp baking powder to every 150g plain flour used, whisk them together before using! Hope this helps! x
I am planning to bake this cake after reading the reviews. What adjustments would I need to bake a 6″ cake, 4 sections high. Thank you.
How do I make this gluten free as well as dairy free please?
Hiya! Simple swaps should be fine – hope this helps! x
Hi Jane
I love your recipe’s thank you for sharing them.
I have baked this cake and I have found its tastes really floury, have I done something wrong?
I followed the instructions exactly. Xx
Hiya! This unfortunately sounds as if it’s under baked or the ingredients were measured slightly incorrectly. Hope this helps! x
Hi there
Would this make 12 mini Victoria sponge cakes (cupcake sorta size)
Many thanks
Hi Jane, I love all your recipes and your school dinner cake is a particular fave at work. My mate has asked me to make a vegan sheet cake for her little girls birthday. I’d love to use this vegan recipe but what percentage do you suggest I multiple for a sheet pan (13×9)
Thanks so much
Zoe x
Sounds great, planning to use your recipes for my daughter’s birthday.
Is the plant butter unsalted rather than salted?
Many thanks
Hi Jane just wondering if you can help I’m looking at making this cake this weekend for a friends little boys first birthday the little boy is dairy and soya free any ideas how I would make this soya free can’t wait to bake this recipe I know he’ll love it thank you !
Hiya! Double check all other ingredients to ensure they contain no soya, but for the milk you can definitely use almond milk! Hope this helps! x
Hi Jane,
This turned out quite nicely (I used gluten-free flour). Could I use butter or melted butter for an eggless non-vegan recipe?
Also which chocolate cake recipe do you recommend I try next, your diary-free/ gluten-free or your vegan chocolate cake? I will most likely be using gluten-free flour in any case. Can I use butter in the chocolate cakes?
Many thanks,
Selina
Hiya! I’d recommend sticking to oil, but using whole milk rather than dairy free. Either cake will be delicious! Hope this helps! x
Made this as a 6 inch cake and added chopped oreos (and Oreo buttercream) to make a vegan cookies and cream cake. The sponge was so light and delicious!
I was thinking about doing this as 6” too, did you just didivide the mixture in to two 6” or all in one? Would you know roughly how long the baking time was. Thanks lovely xxx
Hi Jane,
I need to make a vegan Victoria sponge in a 10 by 15 inch tin do you know what quantities of the cake mix I would need for this please ?
Can I freeze the cake? I LOVE your recipes!!!!
yes absolutely, you can freeze this for up to 3 months! Thank you, enjoyyy! x
So good feel compelled to leave comment. Easy, delicious.
I’ve made this cake countless times in the last 4 years. It’s my go too recipe and my kids love it. It’s so versatile and adaptable.
I would like to say whenever I’ve made it with vegetable oil I can taste it in the cake. I find Sunflower oil brings out the vanilla and no oily taste in the cake.
Hi Jane
I would like to try your vegan Victoria sponge cake in a numbers baking tin. It’s 14in L x 10in W x 2.5 D. If I doubled your recipe do you think that would be enough?
Hello, currently making for my sons first birthday tomorrow. My buttercream is yellow, how do you make yours so white?
Thanks x
Hiya! I always beat my butter on it’s own for 5 minutes before to help achieve this – take a look at my favourite food colourings post for my favourite white colouring! Hope this helps! x
Hi,
Love this cake!! Anyway that I could add coconut to it?
Omg. Literally the best cake!!
I decided to make tres leches using the cake, and it was so delicious.