Vegan Victoria Sponge Cake (2024)

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This easy one-bowl Vegan Victoria Sponge Cake is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the classic British cake recipe.

Vegan Victoria Sponge Cake (1)

Recipe commissioned by Trex.

An easy, one-bowl, vegan Victoria sponge that's light, fluffy and delicious, what's not to love?!

In this classic British cake, strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. It's light, airy and tasty.

I love creating vegan cake recipes that work so well that nobody would guess they're dairy-free and egg-free.

For this vegan Victoria sponge cake recipe, I was delighted to finally hit upon the perfect ratio of ingredients.

Just sweet enough, nice and fluffy and with a delicate crumb.

The cakes aren't too domed so they sit perfectly flat, ready for a sprinkling of icing sugar.

It's my ultimate vegan version of the classic British cake. I hope you'll love it too.

Jump to:
  • Reader Testimonials
  • Vegan Cakes
  • What is a Victoria sponge?
  • Cook's Tips
  • Storage and Freezing Tips
  • How to make vegan Victoria sponge cake
  • 📖 Recipe
  • 💬 Comments

Reader Testimonials

⭐⭐⭐⭐⭐ "This is hands down the best sponge I’ve ever made. I’m really picky about vegan cake recipes and I couldn’t find a vanilla sponge recipe that was quite right. It’s sturdy and light and baked up perfectly. It was amazing." - Rahne

⭐⭐⭐⭐⭐ "Oh my giddy aunt! This was so good! New vegan here, and I’m always looking for vegan recipes the kids will eat too! I’ll be back soon for more yumminess!" - Greta

⭐⭐⭐⭐⭐ "A great cake and so easy to make! Now where are my baking tins…must be time to make again?!" - Michelle

⭐⭐⭐⭐⭐ "This cake was so simple and elegant, but didn’t lack in flavor. So delicious! Thanks for the recipe." - Julie

Vegan Victoria Sponge Cake (2)

Vegan Cakes

There's a myth out there that vegan cakes are dry and somehow inferior.

My super-popular vegan chocolate cake is always a hit. I have so many readers telling me it's their go-to cake recipe now, regardless of it being vegan.

It's always high praise when non-vegans love a vegan cake!

My husband and kids all gave this Victoria sponge very enthusiastic thumbs up.

It's moist, fluffy, delicate and absolutely delicious.

What is a Victoria sponge?

Also known as a Victoria sandwich, it's a vanilla two-layer cake with jam and cream in the middle.

It was named after Queen Victoria, who was partial to a slice.

It's a traditional British cake and it's often found as a birthday cake, at afternoon tea or for any special occasion.

Vegan Victoria Sponge Cake (3)

Cook's Tips

  • You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry jam is the most traditional.
  • Instead of jam, try it with a quick homemade fruit compote! Strawberry compote, raspberry compote or even blueberry compote.
  • Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
  • Strawberries make a nice decoration for the top of the cake
  • Serve it as a birthday cake or with afternoon tea

Storage and Freezing Tips

  • How long will Victoria sponge keep? Store it in an airtight container (or wrapped) for up to 4 days.
  • Store it in the fridge, wrapped or covered, for up to 7 days.
  • The cake layers can be frozen. Just wrap them well and freeze for up to 3 months. If the cake has any icing or jam added, it can no longer be frozen.

How to make vegan Victoria sponge cake

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Vegan Victoria Sponge Cake (4)

1 - Stir the vinegar or lemon juice into the dairy-free milk to make 'buttermilk'. Set aside for a few minutes.
2 - Add the buttermilk and all other ingredients to a large bowl.

Vegan Victoria Sponge Cake (5)

4 - Mix all ingredients until combined.
5 - Pour into the prepared pans and bake.

Vegan Victoria Sponge Cake (6)

I used Trex for this recipe. It's a vegan solid vegetable oilfor baking and I've seen it at most supermarkets in the butter aisle.

It's great for cakes and for making pastry flaky and biscuits crispier. Another bonus is that it whips up really well and is pure white - so it's ideal for white icing.

I found that it made this cake really fluffy and very evenly baked.

It's a new staple in my kitchen for all my vegan cakes and bakes! Plus I love that it’s low in fat and healthier than other vegan butter alternatives.

Vegan Victoria Sponge Cake (7)

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Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and be a food blogger, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x

Disclosure: This recipe was commissioned by Trex. All opinions are my own.

📖 Recipe

Vegan Victoria Sponge Cake (8)

Vegan Victoria Sponge Cake

Kate Hackworthy | Veggie Desserts

This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl!

4.98 from 43 votes

Save

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine British, International

Servings 10

Calories 425 kcal

Ingredients

  • 1 ⅓ cups (300ml) dairy-free milk almond, oat etc.. work well
  • 1 tablespoons apple cider vinegar or lemon juice
  • 3 ⅓ cups (325g) self-raising flour
  • 1 cup (200g) caster sugar
  • ¾¾ cup (150g) Crisco or Trex (solid vegetable baking fat) , plus extra for greasing
  • 2 teaspoons vanilla extract
  • 1 teaspoons baking powder

For the filling

  • ½ cup (100g) Crisco or Trex (solid vegetable baking fat)
  • 1 ⅛ cups (150g) powdered icing sugar sifted
  • 1 teaspoons vanilla extract
  • 4 tablespoons strawberry jam

icing sugar, to decorate

    Instructions

    • Heat oven to 180°C/350°F.Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.

    • Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.

    • In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.

    • Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

    For the filling:

    • Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.

    To assemble:

    • Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.

    • Sift a dusting of icing sugar over the top layer.

    Video

    Notes

        • How long will vegan Victoria sponge keep? Store it in an airtight container for up to 4 days.
        • You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry is the most traditional.
        • Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
        • Strawberries make a nice decoration for the top of the cake
        • Serve it as a vegan birthday cake or with afternoon tea

    Nutrition

    Calories: 425kcalCarbohydrates: 63gProtein: 4gFat: 17gSaturated Fat: 4gSodium: 204mgPotassium: 93mgSugar: 37gVitamin A: 955IUVitamin C: 0.7mgCalcium: 64mgIron: 0.4mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    Vegan Victoria Sponge Cake (2024)

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