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.