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Vegan Victoria sponge recipe

1356 ratings

Treat yourself to a slice with this vegan Victoria sponge recipe. Made without any eggs and dairy, it's filled with a generous layer of vegan vanilla buttercream and strawberry jam, making it the ultimate indulgent treat for afternoon tea. See method

Serves 12
20 mins to prepare and 45 mins to cook
433 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

For the sponge

400g self-raising flour, plus extra for dusting
1 ¼ tsp bicarbonate of soda
250g caster sugar
115ml sunflower oil
400ml almond milk (or soya milk)
3 tbsp golden syrup
2 tsp vanilla extract
4 tbsp strawberry jam
150g strawberries, halved or quartered depending on size, to decorate

For the vegan buttercream

200g dairy-free spread, plus extra for greasing
175g icing sugar, sifted
1 tbsp vanilla extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1825kj
433kcal 22%
Fat
16g 23%
Saturates
3g 16%
Sugars
44g 49%
Salt
0.7g 12%

of the reference intake
Carbohydrate 72.6g Protein 4.1g Fibre 1.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.

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Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries