Vegan Victoria sponge cake on a platter dusted with icing sugar

Vegan sponge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins


Serves 8 - 10

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal482
  • fat21g
  • saturates4g
  • carbs69g
  • sugars45g
  • fibre1g
  • protein3g
  • salt1.2g


  • 150g dairy-free spread, plus extra for the tins
  • 300ml dairy-free milk, we used oat milk
  • 1 tbsp cider vinegar
  • 1 vanilla pod, seeds scraped
  • 300g self-raising flour
  • 200g golden caster sugar
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the filling

  • 100g dairy-free spread
  • 200g icing sugar, plus extra for dusting
  • 4 tbsp jam, we used strawberry


  1. Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.

  2. Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.

  3. Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.

  4. While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.

  5. Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sophie Prior's picture
Sophie Prior
22nd Jun, 2020
followed the recipe to the letter and as soon as the cakes came out of the oven they sank and looked more like pancakes... usually don't have a problem with good food recipes but this one definitely needs some work
Dawn paige
31st May, 2020
This is by far the best vegan cake I have tried. Followed recipe, used stork baking fat, suitable for vegans,and had oven at 150. My oven is temperamental and have tried at higher temperatures but cakes often rise quickly then sink. Also they seem to curdle, but this one came out well. Was worried as it looked a bit dry but it was fine, springy and moist. Will definitely use this recipe again.
Dan Stockwell's picture
Dan Stockwell
12th May, 2020
Followed the recipe to the letter. The batter came together really well. After 35 minutes the skewer was clean but the cakes sank back to a wet, heavy dough. I will try again but I think I'll crank the oven right up to max, then when the cakes go in, turn it down to 160°and then adjust the cooking time nearer to 50 minutes.
10th May, 2020
This recipe didn't work for me. When i tried to pick it up it crumbled and i ended up throwing it away which was a huge waste of ingredients. It felt like it wasn't cooked when we took it out. It didn't feel like a normal cake and the flavour pursuadance was a bit too weak so i added in more than i was supposed to. Save your ingredients.
26th Apr, 2020
This is a great vegan cake. I have made plenty before and this one had a nice rise, was light and tasted great.
Caroline Schofield's picture
Caroline Schofield
9th Apr, 2020
Made this twice now with excellent results both times. Lovely basic vanilla sponge easily adaptable to get different flavours. TIP: Apple cider vinegar can be substituted with lemon juice if you don't have it. Don't leave it out as the acidity reacting the bicarbonate of soda is important to get the rise.
23rd Mar, 2020
Didn’t add the bicarbonate or cider but recipe worked very well. Used soya light milk and slightly less than recipe said as it looked too liquidy. 30 minutes in the oven was perfect and the cake came out well. Buttercream recipe probably enough for a thin layer of the top of the cake too.
Claudia Fry's picture
Claudia Fry
23rd Feb, 2020
This fell apart. I used soya milk after reading a comment about someone else's falling apart. Also when I tasted the crumbs, it didn't taste good and seemed to have a bad after taste.
Phoebe's picture
16th Feb, 2020
Such a simple recipe and it was delicious!
29th Oct, 2019
Amazing and so simple! I had no self raising flour so used plain plus two heaped teaspoons of baking powder and it rose like a dream! Also used high sided spring form baking tins. Brilliant! My new fave recipe. Thank you BBC Good Food! ❤️


Madeleine Harvey's picture
Madeleine Harvey
25th Apr, 2020
Can you substitute the vinegar
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! You could substitute cider vinegar for white wine vinegar or the same quantity of lemon juice. Thanks for your question!
3rd Oct, 2019
Can you freeze this cake?
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. We'd suggest serving this cake fresh for best results. All our freezable recipes are marked with a blue star above the nutritional information. However, if you are keen to freeze it, individually wrap the sponges and freeze before adding the filling.
19th Oct, 2019
Would not recommend...
24th Feb, 2018
Does anyone know if I can use coconut oil or olive oil instead of spread?
23rd Jun, 2020
Did you try this at all. I’m curious if it turned out well?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We haven't tested this recipe using either. You're likely to have better success with coconut oil but we cannot guarantee results without testing it ourselves. Let us know if you decide to experiment!
12th Mar, 2018
I personally wouldn't use olive oil as it tends to have a rather unusual (and we think) unpleasant aftertaste. If you used sunflower/rapeseed oil, it would be fine i think.
Marius De kock's picture
Marius De kock
26th Jul, 2020
Once you add the milk mixture aka. "buttermilk replacement" make sure you get the batter in the oven within sixty seconds. As soon as all the ingredients are incorporated this cake needs to be in the oven. If not it will fall flat.
6th Apr, 2020
I made this cake for my vegan daughter and her boyfriend but used gluten free self raising flour by Dove’s Farm instead of ordinary flour. It worked brilliantly and was delicious. Further tip: I used Stockwell Soft Spread which works brilliantly in baking, however it was too soggy when used in the butter icing, perhaps half the amount of spread could be used or double the amount of icing sugar. Needs some experimentation.
Melissa Young's picture
Melissa Young
11th Jun, 2019
I used raspberry jam and put the icing on top rather than with the jam. Then added raspberries and strawberries on top. The berries on top really made it! Everyone in my family love it!
2nd Apr, 2018
I used vegan quark instead of vegan butter, with wonderful results. And way less calories :).
21st Apr, 2020
In the cake as well as the buttercream stonefruit? Great shout! x
Want to receive regular food and recipe web notifications from us?