Vegan Victoria Sponge Cake

Delight your taste buds with this Vegan Victoria Sponge Cake, a plant-based twist on the classic British teatime treat. Made with simple pantry staples like plain flour, plant-based milk, and vegetable oil, this recipe delivers a soft, fluffy sponge bursting with flavor. The layers are generously filled with sweet strawberry or raspberry jam and cloud-like whipped vegan cream, creating a beautifully light and indulgent dessert. Perfect for vegan-friendly celebrations or casual gatherings, this cake is quick to prepare, taking just 20 minutes of prep time and 25 minutes in the oven. Whether dusted with a sprinkling of icing sugar or adorned with fresh berries, this dessert is as stunning as it is satisfying. Ideal for anyone searching for a dairy-free, egg-free, and utterly delightful cake recipe, it’s a must-try for lovers of traditional bakes with a modern, cruelty-free twist!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 250 grams Plain flour
• 200 grams Caster sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 250 ml Unsweetened plant-based milk (e.g., almond, soy, or oat)
• 100 ml Neutral vegetable oil (e.g., sunflower or canola)
• 1 tablespoon Apple cider vinegar
• 2 teaspoons Vanilla extract
• 6 tablespoons Strawberry or raspberry jam
• 200 ml Whipped vegan cream (store-bought or homemade)
• 2 tablespoons Icing sugar (for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.

Step 2

In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, baking soda, and salt. Mix well to combine.

Step 3

In a separate bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, as this can make the cake dense.

Step 5

Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 7

Allow the cakes to cool in their tins for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Step 8

Once the cakes are fully cooled, spread the jam evenly over the top of one sponge layer.

Step 9

Spread or pipe the whipped vegan cream on top of the jam layer, ensuring it’s evenly distributed.

Step 10

Carefully place the second sponge layer on top, creating a sandwich.

Step 11

Dust the top of the cake lightly with icing sugar before serving.

Step 12

Slice and enjoy! Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving size	(1147.8g)

Amount per serving	% Daily Value*
Calories	3224.3

Total Fat 132.2g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2371.7mg	0%
Total Carbohydrate 491.1g	0%
Dietary Fiber 7.7g	0%
Total Sugars 275.3g
Protein 30.3g	0%

Vitamin D 105.7IU	0%
Calcium 406.2mg	0%
Iron 13.4mg	0%
Potassium 564.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 3.7%

Carbs: 60.0%