Vegan Victoria sponge cake on a platter dusted with icing sugar

Vegan sponge cake

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

Prep: 20 mins Cook: 30 mins - 35 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

  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.
loujay
17th Jan, 2019
5.05
My sister used this recipe to make an amazing birthday cake for our mother so I could join in the family celebrations. She was initially worried about the texture saying it seemed undercooked on the inside but we both thought it was perfectly fine and it tasted delicious. I asked if she'd used a smidgen of ginger or allspice in the mixture as there was a subtle hint of 'something' that added nicely to the taste - we concluded that must be the golden caster sugar and the cider vinegar lending it's flavour.
Becky_miners
14th Oct, 2018
5.05
I made this to take into work and everyone (vegan or not) really liked it, and it was much simpler to make than I expected. Really nice light cake
Kyshelly
4th Oct, 2018
4.05
What a lovely and suprisingly light cake. Used this recipe to make cup cakes to take into work for a coffee morning as a couple of colleagues are vegan and wanted them to join in and eat cake. This makes a great basic vegan cake mix which can be adapted. I made some changes only because I didn't have dairy-free spread. I used 120ml of sunflower oil instead. I also used 2 over ripe bananas but cut the amount of sugar to 150g sugar for one batch and added cocoa powder to another batch. Next time I use this recipe using cocoa think I will cut the flour. Compared to other vegan cake recipes I have made, this is the better recipe.
Nixie 007
3rd Oct, 2018
1.05
What about the strawberries they were living things till they were pulled from the ground. Vegan cakes are now referred to as cruelty free but vegans tend to forget that vegetables and fruit are alive as much as animals and their products are. Just saying!!
Rockmount Monny's picture
Rockmount Monny
23rd Jul, 2018
5.05
This cake turned out very well considering there is no dairy in it. It is slightly heavier than a dairy Victoria sponge but the presentation and taste are fantastic. We use this recipe all the time.
Jo Paul's picture
Jo Paul
22nd Apr, 2018
2.05
The texture once cooked is very odd. Not at all crumbly as a cake should be. When the mixture went in it seemed very wet but I wanted to bake as instructed, no substitutions or amendments
Kiraz
24th Feb, 2018
Does anyone know if I can use coconut oil or olive oil instead of spread?
goodfoodteam's picture
goodfoodteam
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!
patring
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.
stonefruit
2nd Apr, 2018
5.05
I used vegan quark instead of vegan butter, with wonderful results. And way less calories :).