Easy Vegan Victoria Sponge
Updated: Mar 22
Delicious Victoria sponge cake with jam and vanilla buttercream, decorated with a dusting of icing sugar.
When I first started vegan baking, all I wanted to do was to attempt to veganise the classics. Victoria sponge has to be the ultimate classic cake.
I personally enjoy my Victoria sponge filled with strawberry jam and vanilla buttercream, but there are so many different ways to serve this delicious cake; filled with jam alone, jam and fresh cream or jam and vanilla buttercream. You can even add fresh strawberries!
This recipe is perfect for all occasions, its simple and elegant.
Things You'll Need to Bake Victoria Sponge
Two 8 inch round cake tins
A stand mixer with the paddle attachment and ballon attachment or an electric whisk
Wire cooling rack
Small sieve to sprinkle icing sugar on top of the cake.
Your choice of jam for the middle.
Once you've added the milk, mix very slowly to avoid it splashing everywhere.
The milk and lemon juice mixture will curdle, it's supposed to do this.
Use a small sieve to sprinkle the icing sugar over the top of the cake.
There are so many ways to serve this cake; just filled with jam, jam and fresh cream, jam and vanilla buttercream or even with fresh strawberries.
For the cake 300ml plant milk (I use soy)
1 tbsp lemon juice
200g vegan spread
200g caster sugar
375g self raising flour (sifted)
1tsp bicarbonate of soda
1tsp baking powder
1tsp vanilla extract
For the filling 75g vegan block butter (room temperature) 200g icing sugar (sifted) + extra to sprinkle on top 1 tsp plant milk (I use soy) 1/2 tsp vanilla extract strawberry or raspberry jam
Preheat the oven and grease two 8 inch round cake tins.
In a jug, combine the plant milk, lemon juice and vanilla. Leave for 10 minutes to curdle.
Using your stand mixer with the paddle attachment, beat together the vegan spread and caster sugar until creamy.
Add in the flour, bicarb, baking powder and curdled milk mixture and mix until well combined.
Evenly split the batter between the two cake tins and bake for 40 minutes, on the middle shelf in the oven, until the cake begins to come away from the sides of the tin and a skewer comes out clean.
Remove from the oven and leave to stand in the tins for 5 minutes before turning out onto a wire cooling rack and allow to cool completely before icing. You may need to run a butter knife around the edge of the cake before doing this.
Using your ballon whisk attachment, whisk up the block butter until creamy and until it has lightened in colour. This should take about 5 minutes.
Whisk in half of the icing sugar, until well combined, then add the remaining icing sugar, plant milk and vanilla until light, creamy and smooth.
Place one half of the cake on the serving plate and cover the top with the buttercream.
Place the other half of the cake upside down on a plate and spread with plenty of jam and turn it over and place it on top of the buttercream covered half.
When you're ready to serve, sprinkle icing sugar over the top of the finished cake.
Check out my other vegan cake recipes here