Classic Vegan Victoria Sponge Cake
Get baking and make your own delicious vegan Victoria sponge cake with this simple recipe, perfect for any level of baker.
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When it comes to tea and cake, options don’t get much more classic than the good old Victoria sponge. It’s the perfect example of simplicity at its best.
Many bakers start off making a Victoria sponge as their first cake as it’s super simple to make, and this vegan version is no different. It may not have any eggs in it, but it’s perfectly light and fluffy, and goes very well with a cup of tea.
How do you make a cake rise without eggs?
You may have heard people say before that baking is a science, and it’s true.
In this recipe, the science comes from the reaction that happens when you combine cider vinegar with baking soda. The ingredients react in the oven and create bubbles, causing the cake to become light and fluffy, and well risen.
How do I avoid creating a cloud of icing sugar when making buttercream?
We’ve all been there. You add your dairy-free butter and icing sugar to a mixing bowl and as soon as you flick the switch on the electric beaters you become enveloped in a cloud of icing sugar dust.
There’s an easy solution.
Simply grab a clean tea towel, wrap it around the bowl and beaters and keep it there for a few minutes while you start whisking everything together.
Once you’ve mixed everything slightly, it should be safe to remove the towel and carry on as normal.
Is your buttercream tasting a little sweet? Top tip: add a splash of lemon juice to the mix to counter the sweetness of the icing sugar.
Mixture too stiff? Thin it down slightly with 1 tbsp dairy-free milk.
Total Time: 1 hr 10 mins
Prep Time: 50 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
- For the sponge
- 0.1 0.1 tbsp cider vinegar
- 40 40 g self-raising flour
- 20 20 g dairy-free butter
- 0.1 0.1 tsp vanilla extract
- 40 40 ml plant-based milk
- 27 27 g caster sugar
- 0.15 0.15 tsp baking powder
- For the filling
- 20 20 g icing sugar
- 10 10 g dairy-free butter
- 15 15 g strawberry jam
- Preheat the oven to 180°C/355°F/Gas Mark 4/. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating buttermilk.
- In a bowl, add the self-raising flour, caster sugar, dairy-free butter, baking powder and vanilla extract to the buttermilk mixture and beat with a wooden spoon or an electric mixer until smooth.
- Pour the mix into a lined 20cm/8in cake tin and place in the oven to bake for roughly 60 minutes until a skewer can be pushed into the cake and come out clean with no raw batter.
- Once cooked, remove from the tin and place onto a cooling rack to cool down.
- Whilst the cake is cooling, make the buttercream by beating the icing sugar together with the dairy-free butter until smooth.
- Once the cake has cooled, cut the cake in half.
- Spread one side with buttercream and the other side with jam and then sandwich the two together.
- Slice up and enjoy!
Each 175g serving provides:
22g Fat, 4.3g Saturates, 89g Carbohydrate, 54g Sugars, 2g Fibre, 4.7g Protein, 1.1g Salt.
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