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Victoria sponge cake on a white cake stand.
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4.99 from 57 votes

Vegan Victoria Sponge

This vegan Victoria sponge cake is a vegan take on the classic English recipe, two layers of rich and moist vanilla sponge cake filled with vegan buttercream and strawberry jam. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cakes, Dessert
Cuisine: British
Diet: Vegan
Servings: 12
Calories: 452kcal
Author: Alison Andrews

Ingredients

Sponge Cake:

  • 2 ⅔ cups All Purpose Flour (330g)
  • 1 ½ cups White Granulated Sugar (300g)
  • 1 ½ teaspoons Baking Soda Bicarbonate of Soda
  • ¾ teaspoon Salt
  • 1 ½ cups Soy Milk (360ml) or other non-dairy milk
  • ½ cup Canola Oil (120ml) or Vegetable Oil
  • 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
  • 2 teaspoons Vanilla Extract

Vegan Buttercream Frosting:

  • 1 ¾ cups Powdered (Icing) Sugar (210g)
  • ½ cup Vegan Butter (113g)
  • ⅛ teaspoon Salt Optional
  • ½ teaspoon Vanilla Extract

Jam:

  • 6 Tablespoons Strawberry or Raspberry Jam (120g)

Topping: 

  • Sprinkle of Powdered Icing Sugar

Instructions

  • Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper. Set aside. 
  • Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt. Mix together. 
  • Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix. 
  • Divide the batter evenly between the two prepared 8-inch cake pans.
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. 
  • Allow the cakes to cool for a few minutes and then remove them from the cake pans and place them onto a wire cooling rack to cool completely before frosting. 
  • Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is smooth and fluffy.
  • Add the jam to a bowl and use a small whisk to whisk it until smooth. 
  • When the cakes are completely cooled, add the first layer to your cake stand. Spread all the buttercream on top and then spread all the jam on top of the buttercream. 
  • Top with the second cake layer and sprinkle powdered sugar over the top. Your cake is ready to serve!

Notes

  1. Measure the flour correctly. Either use the spoon and level method which is the only correct way to measure flour if using cups, spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively, weigh your flour on a food scale for complete accuracy. 
  2. Strawberry or raspberry jam - it's a good idea to use a jam that is fairly thick and 'sticky' so that it doesn't just slide right off the cake. 
  3. Cake pans. This cake works wonderfully in two 8-inch round cake pans (as pictured) for a nice fat cake, but it also works great in two 9-inch round cake pans. If you're baking in two 9-inch pans then check for doneness (insert a toothpick into the center of one of the cakes, it should come out clean) after 25 minutes of baking. 
  4. Gluten-Free: We haven't tested this with gluten-free flour but my guess would be that a gluten-free all purpose blend should work great. 
  5. Cupcakes: This recipe would make around 18-24 cupcakes depending on how high you fill the liners. Top them with a spread of buttercream topped with jam.
  6. Storing: You can store your cake in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. 
  7. Freezing: You can freeze the unfrosted/unfilled cake for up to 3 months. Thaw in the fridge and bring to room temperature before adding the buttercream and jam. 

Nutrition

Serving: 1Slice | Calories: 452kcal | Carbohydrates: 71.2g | Protein: 3.8g | Fat: 17.2g | Saturated Fat: 2.8g | Sodium: 433mg | Fiber: 0.8g | Sugar: 48.2g