The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. Traditionally eaten with a fruit jam and whipped cream, it’s a common favourite that is very easy to make vegan. The texture of this vegan victoria sponge cake is just as soft and fluffy as the non-vegan version. This cake keeps for around 3-4 days in an airtight container. Cakes tend to dry out quicker in the fridge so if you can leave it out, it will keep longer. Here are some tips to perfect this cake:
- Make sure all ingredients are at room temperature. I microwave my butter and soy milk for a few seconds just to make sure.
- Vanilla is the most important ingredient in this cake. I recommend using a vanilla bean pod or vanilla bean paste.
- These cake layers are only 1 inch in height. They only rise a small amount but don’t worry the texture is superb. I don’t recommend using baking strips for this cake if that’s your general practice.
- Use 2 cake tins for the best result.
- Weigh your cake tins with batter in them to make sure each layer is the same amount.
Here are a few photos to show you the process of making this recipe. It’s a very simple bake.
The batter will be very thick. Don’t overbeat it. Only mix until just combined on the lowest speed.
I used two 8 inches/20cm springform non-stick cake tins for this recipe.
I’ve included my vegan raspberry jam and a simple buttercream recipe. You can also use my Creamcheese buttercream recipe if you want something less sweet. You can also buy a vegan whipped cream for the filling.Print
Vegan Victoria Sponge
- Total Time: 1 hour 3 minutes
- Yield: 1 8 inch 2 layered cake 1x
Simple yet delicious recipe for a Classic Victoria Sponge Cake
- 160 g vegan butter or margarine
- 190 g caster sugar
- 300 g all purpose plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 330 ml soy milk or oat milk
- 2 tbsp vinegar
- 1 tsp vanilla bean paste or seeds from one vanilla pod
- 200 g raspberries (fresh or frozen)
- 150 g caster sugar
- 2 tbs lemon juice
- 185 g vegetable shortening
- 125 g vegan butter or margarine
- 300 g icing sugar
- 1 tsp vanilla bean paste
- 1 tbs boiling water
TO MAKE CAKE
- Preheat oven 160°C/320°F and line 2 x 8IN / 20CM cake tins with baking paper, grease with oil and dust with flour. You can also use a non-stick springform pans too.
- In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy.
- Sieve flour, baking powder, baking soda and salt in a small mixing bowl. Whisk well to airate the flour.
- In a small jug mix milk, and vinegar together. It will slightly thicken the milk if you use soy milk. Add vanilla and stir.
- Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter.
- Pause mixer and scrape down sides and mix for a few seconds.
- Divide between tins, tap tins on the bench to release air bubbles, bake 30 to 33 mins, check with a skewer through the centre, if it comes out clean it’s ready. If you want perfect layers, weigh the cake tins with batter in them to make sure they are even.
- Let cool in the tin for 5 minutes, then flip on a cake rake.
TO MAKE JAM
- Tip the raspberries into a large saucepan, add sugar and lemon juice. Cook gently over a low heat, stirring occasionally until all the sugar is dissolved.
- Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn't burn and doesn't overcook. The bubbling will start to slow down.
- To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside.
TO MAKE BUTTERCREAM
- In a standard mixer beat shortening until soft, creamy and no lumps. Add butter and beat on medium speed until smooth and creamy. It should go almost white.
- Add icing sugar, vanilla and water and beat on low speed until creamy. If your icing is too soft, put in the fridge for 10 to 15 mintues. If you want a less sweet buttercream, check out my cream cheese buttercream recipe.
TO ASSEMBLE CAKE
- Place first cake layer bottom facing down. Spread jam evenly over the top.
- Add buttercream over jam. You may have some left over.
- Add other cake layer bottom facing up. Dust with icing sugar and serve.
- This cake will keep in an airtight container outside of fridge for 3 to 4 days. If you need to keep in fridge, I would add a simple sugar syrup between the layers to help it stay moist.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
Did you make this vegan sponge cake? Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd ….
Natasha Fleming says
I used the large cake form, was not too worried about hight, as I needed sponge for the trifle. It rose to about 3 cm, which is perfect. The taste is so good.
Geri Provan says
Thanks, Geri Provan for sarakidd.com
I just baked this lovely cake but when tasting it, it felt very oily/buttery, do you think if I put less butter in it I can remove this problem or will the recipe not work ?
Sara Kidd says
I wouldn’t remove the butter but maybe try a different brand…
I was thinking of trying to make a vegan lemon curd. do you think that would be good with the raspberry jam or too fruity? or just lemon curd and buttercream? thank you
Sara Kidd says
I think it would work great with both. Just as long as your jam isn’t too tart so it balances out the lemon.
Can the vegetable shortening be replaced with something else ? Not sure what it is (in France you can only find margarine)
Sara Kidd says
You can use all vegan butter but your icing won’t be as stable.
Awesome recipe it’s so delicious! Make sure you don’t use anything bigger than 2x20cm pan though like I did! I tried with the two 23cm pans I have and they were much too big 🙂
Sara Kidd says