Vegan Victoria sponge

Vegan Victoria sponge recipe

72 ratings

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

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 433 calories / serving

Ingredients

    For the sponge

    • 400g self-raising flour, plus extra for dusting
    • 1 1/4 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

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

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm (9 inch) loose-bottomed cake tins.
  2. 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 minutes until thick and creamy.
  3. Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
  4. 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.
  5. 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

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