Vegan Victoria Sponge Cake Recipe

Learn how to make the best homemade vegan Victoria sponge cake with this foolproof recipe. This easy baking recipe uses simple plant-based substitutes to create a light, moist, and utterly delicious dairy-free and egg-free version of the classic British teatime favorite.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

25 mins

Serves:

1 cake (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">300g self-raising flour</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp bicarbonate of soda</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">150ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">150ml vegetable oil</li><li class="ingredients-single-item">2 tbsp white vinegar</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">100ml aquafaba (liquid from a can of chickpeas)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g vegan butter</li><li class="ingredients-single-item">300g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp plant milk</li><li class="ingredients-single-item">150g strawberry jam</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">2 tbsp icing sugar for dusting</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 385 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 52 g

🍭 Sugar: 32 g

🍗 Protein: 3 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 220 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">2 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease two 20cm (8-inch) round cake tins and line the bases with parchment paper. A well-prepared tin ensures your cake won't stick, which is especially important for vegan cakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisking these dry ingredients together ensures even distribution of the raising agents, which helps create a uniform rise in your sponge.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the plant milk, vegetable oil, white vinegar, and vanilla extract. The vinegar will react with the plant milk, slightly curdling it - this is exactly what we want! This reaction creates a buttermilk-like effect that helps tenderize and lighten the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In another clean bowl, whip the aquafaba with an electric mixer until it forms soft peaks (about 3-4 minutes). Aquafaba works similarly to egg whites, trapping air bubbles that expand during baking to create a light, fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and mix gently until just combined. Then carefully fold in the whipped aquafaba using a large metal spoon or spatula. Fold with an under-and-over motion to preserve as much air as possible - this is key to a light sponge!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter equally between the prepared tins and smooth the tops with a spatula. Bang each tin gently on your counter a couple of times to release any large air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 22-25 minutes, or until the cakes are golden, well-risen, and a skewer inserted into the center comes out clean. The cakes should also spring back when pressed gently in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in their tins for 10 minutes, then turn them out onto a wire cooling rack to cool completely. Patience is important here - filling a warm cake will melt your buttercream!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes are cooling, make the vegan buttercream. Beat the vegan butter with an electric mixer until smooth and creamy. Gradually add the sifted icing sugar, vanilla extract, and enough plant milk to create a smooth, spreadable consistency. Beat for 3-5 minutes until light and fluffy - the longer you beat, the fluffier it becomes!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cakes are completely cool, place one layer on your serving plate. Spread the vegan buttercream evenly over the top, leaving a 1cm border around the edge (this prevents the filling from spilling out when you add the jam).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Warm the strawberry jam slightly if it's too firm, then spread it evenly over the buttercream. The traditional Victoria sponge has both jam and cream, creating that classic flavor combination.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently place the second cake layer on top, pressing down very lightly to secure. Dust the top with icing sugar using a fine sieve for an elegant, traditional finish. Your vegan Victoria sponge is now ready to serve with a lovely cup of tea!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Victoria Sponge Cake Recipe?

The key ingredients include self-raising flour, caster sugar, plant milk, vegetable oil, aquafaba (chickpea water), vegan butter, icing sugar, and strawberry jam. Raising agents like baking powder and bicarbonate of soda help create a light texture without eggs.

How to cook Vegan Victoria Sponge Cake Recipe at home?

Learn how to cook Vegan Victoria Sponge Cake Recipe by whisking together dry ingredients, mixing wet ingredients separately, and folding in whipped aquafaba for aeration. Bake the batter in two tins at 180°C for 22-25 minutes until golden and springy, then sandwich with vegan buttercream and strawberry jam once cooled.

Why is aquafaba used in eggless sponge cakes?

Aquafaba (the liquid from canned chickpeas) works as an egg replacer because it contains proteins that trap air when whipped, creating structure and lightness. When whipped to soft peaks and folded into cake batter, it mimics the function of egg whites, helping the cake rise.

Can I make a gluten-free version of this traditional British tea cake?

Yes! Replace the self-raising flour with a good quality gluten-free self-raising flour blend. Add ½ teaspoon of xanthan gum if it's not already included in your blend, and consider adding an extra 2-3 tablespoons of plant milk as gluten-free batters tend to be drier.

How do I ensure my vegan buttercream is light and fluffy?

For light, fluffy vegan buttercream, ensure your vegan butter is at room temperature before beating, sift the icing sugar thoroughly to remove lumps, and beat for at least 3-5 minutes with an electric mixer. Add plant milk gradually until you achieve the perfect spreadable consistency.

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