This easy one-bowl vegan Victoria sponge is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the classic British cake recipe.
Recipe commissioned by Trex.
I love creating vegan cake recipes that work so well that nobody would guess they’re dairy-free and egg-free.
For this vegan Victoria sponge cake recipe, I was delighted to finally hit upon the perfect ratio of ingredients. Just sweet enough, nice and fluffy and with a delicate crumb. The cakes aren’t too domed so they sit perfectly flat, ready for a sprinkling of icing sugar.
It’s my ultimate vegan version of the classic British cake. I hope you’ll love it too.
Vegan Victoria Sponge Cake
There’s a myth out there that vegan cakes are dry and somehow inferior. My super-popular vegan chocolate cake is always a hit. I have so many readers telling me it’s their go-to cake recipe now, regardless of it being vegan. It’s always high praise when non-vegans love a vegan cake!
My husband and kids all gave this Victoria sponge very enthusiastic thumbs up. It’s moist, fluffy, delicate and absolutely delicious.
What is a Victoria sponge?
Also known as a Victoria sandwich, it’s a vanilla two-layer cake with jam and cream in the middle. It was named after Queen Victoria, who was partial to a slice. It’s a traditional British cake and it’s often found as a birthday cake, at afternoon tea or for any special occasion.
- How long will Victoria sponge keep? Store it in an airtight container for up to 4 days.
- You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry is the most traditional.
- Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
- Strawberries make a nice decoration for the top of the cake
- Serve it as a birthday cake or with afternoon tea
How to make vegan Victoria sponge cake
Step 1 – Stir the vinegar or lemon juice into the dairy-free milk to make ‘buttermilk’. Set aside for a few minutes.
Step 2 – Add the buttermilk and all other ingredients to a large bowl.
Step 4 – Mix all ingredients until combined.
Step 5 – Pour into the prepared pans and bake.
I used Trex for this recipe. It’s a vegan solid vegetable oil for baking and I’ve seen it at most supermarkets in the butter aisle.
It’s great for cakes and for making pastry flaky and biscuits crispier. Another bonus is that it whips up really well and is pure white – so it’s ideal for white icing. I found that it made this cake really fluffy and very evenly baked. It’s a new staple in my kitchen for all my vegan cakes and bakes! Plus I love that it’s low in fat and healthier than other vegan butter alternatives.
Get the Vegan Victoria Sponge Cake Recipe
Vegan Victoria Sponge Cake
- 300 ml dairy-free milk almond, oat etc.. work well
- 1 tbsp apple cider vinegar or lemon juice
- 325 g self-raising flour
- 200 g caster sugar
- 150 g Trex (solid vegetable baking fat) , plus extra for greasing
- 2 tsp vanilla extract
- 1 tsp baking powder
For the filling
- 100 g Trex (solid vegetable baking fat)
- 140 g icing sugar sifted
- 1 tsp vanilla extract
- 4 tbsp strawberry jam
icing sugar, to decorate
- Heat oven to 180C/350F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
- Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
- In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.
- Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the filling:
- Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.
- Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.
- Sift a dusting of icing sugar over the top layer.
- Store in an airtight container for up to 3 days.
- Cake layers are freezable if wrapped well and not spread with jam or icing.
- American readers - Crisco makes a great substitute for Trex.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and be a UK food blogger, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Disclosure: This recipe was commissioned by Trex. All opinions are my own.