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Vegan Victoria sponge recipe

Vegan Victoria sponge recipe

1608 ratings

Created by The Tesco Real Food team

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
  • 1¼ tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml sunflower oil
  • 400ml almond milk (or soya milk)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 1 tbsp cider vinegar
  • 4 tbsp strawberry jam
  • 150g strawberries, halved or quartered depending on size, to decorate

For the vegan buttercream

  • 150g dairy-free plant butter, softened
  • 300g icing sugar
  • 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

  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, vanilla and cider vinegar 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 butter, 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

See more Vegan cake recipes

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