January 18, 2020
Vegan Victoria Sponge!
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A delicious two-layer vegan Victoria sponge with vanilla buttercream frosting, strawberry jam and more!
Veganuary!
Oh hey January, it’s been a while… obviously. It honestly doesn’t feel like it should be January already?! I still feel like it should be about September time, definitely not January, and a new decade.. but here we are!
And as most of you know by now, January = Veganuary. It’s a month dedicated to encouraging a vegan lifestyle and diet, and I thought I would treat you guys to a classic, turned vegan. And in genuine honesty, I LOVE THIS RECIPE.
Vegan Victoria sponge
Something about this cake… It’s so soft, so delicious, and so good. Genuinely think it’s just as good as the original non-vegan version, and that’s saying something. I will say before anyone comes for me for calling it a vegan Victoria sponge and not using a classic ‘fresh cream filling’ that 1) you can’t as it’s vegan, and also… I don’t care.
The amount of vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. It means you know what you are getting – a vanilla sponge, vanilla centre, and jam/fresh fruit.
I based this recipe on my vegan vanilla cupcakes and my vegan Biscoff cupcakes as I just love them. They are obviously different as this needed to be increased to get the right sizing, and to suit a sponge rather than cupcakes.
Alternative milk
I tend to use almond milk in my vegan baking as it’s my personal favourite amongst the dairy free milks – but you can use any. I generally tend to avoid Soya as it’s my least favourite by far – but it’s up to you. It won’t affect the bake too much, but I would also say coconut milk could potentially bake weirdly.
Sugar
There was a slight change in the recipes here – I found that if I used all caster sugar, the colour of the sponge was vary pale and anaemic and not that pleasant – so I tried using half caster and half light brown sugar, and it produced a lovely looking sponge. With something like a Victoria sponge you want it too look decent from the outside!
Vanilla
I use my favourite Nielsen Massey vanilla as it’s the only one I will EVER use – and I recommend using it down to the ground. Extract, paste and pods are the ones you should try to use – essence is rarely actually vanilla so I avoid it at all costs!
Oil and vinegar
For the oil, I use vegetable oil as I generally have it around. I find it much cheaper than coconut oil, and it works so beautifully in this bake. Also, I use white wine vinegar as it’s my favourite – but you can easily use apple cider vinegar! Both work wonderfully. Generally though, any white vinegar will work!
Buttercream
For the buttercream, it’s an obvious thing to say… but make sure you use dairy free/vegan butter. You just need to remember that dairy free butter tends to be softer, so can be slightly slacker in general.
Jam
For the jam, just make sure it’s vegan friendly – most should be but there are some curveball products out there. Randomly you’ll come across something with gelatine in, and it’s weird!
Decoration
For the decoration though, you can easily just use fresh fruit if you prefer – like I used for the decoration! The freeze dried raspberries always look very cute though!
Top tips!
And one last thing… when making it, DO NOT OVER MIX IT. The mixture needs barely any mixing, so I use a bowl and a spatula. Also, keep an eye on it when baking. The skewer will come out clean when baking – but cooling in the tin helps the sponge not break apart as it’s so soft! I hope you love this recipe as much as I do! Enjoy! x
Vegan Victoria Sponge!
Ingredients
For the Cake
- 450 g self raising flour
- 150 g light brown sugar
- 150 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 400 ml dairy free milk (I use Almond)
- 175 ml vegetable oil
- 2 tsps vanilla extract
- 1 tbsp white wine vinegar
For the Decoration
- 150 g dairy free/vegan butter
- 350 g icing sugar
- 1 tsp vanilla extract
- Jam
- Strawberries
- Freeze dried raspberries
Instructions
For the Cake
- Preheat your oven to 180C/160C fan and line two 8"/20cm cake tins with parchment paper!
- In a large bowl, add your flour, sugars, bicarbonate of soda and baking powder and mix until it's all mixed together evenly.
- Add to the bowl your dairy free milk, vegetable oil, vanilla and white wine vinegar.
- Mix as little as possible, until combined.
- Split evenly between the two tins and bake for 35-45 minutes. I check from 35 minutes onwards!
- Once baked, leave to cool fully in the tins.
For the Decoration
- Beat your butter on it's own to make it lovely and smooth.
- Add in your icing sugar and vanilla and beat again until combined, lovely and fluffy. I use my mixer with the paddle attachment!
- Get your first sponge, and spread over half of the buttercream.
- Add on a few tablespoons of jam and spread.
- Add on the second sponge, and spread on the rest of the buttercream.
- Decorate how you fancy - I used fresh fruit and freeze dried raspberries! Enjoy!
Notes
- This recipe is based on my vegan vanilla cupcakes and vegan Biscoff cupcakes recipes!
- I used baking powder and bicarbonate in the cake sponges (and not in the cupcakes) as I felt it baked much better for the larger sponge size - I don't think the cupcakes need it though.
- I used Tate & Lyle icing sugar which is a vegan icing sugar.
- This cake is very soft - and will last for at least three days!
- If your sponge turns out rubbery, it's most likely over mixed. I personally have never experienced this!
Find my other Recipes on my Recipes Page!
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J x
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Hi!
How would you go about adapting this sponge cake to a vegan custard cream cake?
Hi Jane
Would this recipe work with plain flour instead?
Thank you
Hiya! Sadly not – you can make self raising flour by adding 2 level tsp baking powder to every 150g plain flour used, whisk them together before using! Hope this helps! x
How do I make this gluten free as well as dairy free please?
Hiya! Simple swaps should be fine – hope this helps! x
Hi Jane
I love your recipe’s thank you for sharing them.
I have baked this cake and I have found its tastes really floury, have I done something wrong?
I followed the instructions exactly. Xx
Hiya! This unfortunately sounds as if it’s under baked or the ingredients were measured slightly incorrectly. Hope this helps! x
Hi Jane, I love all your recipes and your school dinner cake is a particular fave at work. My mate has asked me to make a vegan sheet cake for her little girls birthday. I’d love to use this vegan recipe but what percentage do you suggest I multiple for a sheet pan (13×9)
Thanks so much
Zoe x
Hi Jane just wondering if you can help I’m looking at making this cake this weekend for a friends little boys first birthday the little boy is dairy and soya free any ideas how I would make this soya free can’t wait to bake this recipe I know he’ll love it thank you !
Hiya! Double check all other ingredients to ensure they contain no soya, but for the milk you can definitely use almond milk! Hope this helps! x
Hi Jane,
This turned out quite nicely (I used gluten-free flour). Could I use butter or melted butter for an eggless non-vegan recipe?
Also which chocolate cake recipe do you recommend I try next, your diary-free/ gluten-free or your vegan chocolate cake? I will most likely be using gluten-free flour in any case. Can I use butter in the chocolate cakes?
Many thanks,
Selina
Hiya! I’d recommend sticking to oil, but using whole milk rather than dairy free. Either cake will be delicious! Hope this helps! x
Made this as a 6 inch cake and added chopped oreos (and Oreo buttercream) to make a vegan cookies and cream cake. The sponge was so light and delicious!
I was thinking about doing this as 6” too, did you just didivide the mixture in to two 6” or all in one? Would you know roughly how long the baking time was. Thanks lovely xxx
Hi Jane,
I need to make a vegan Victoria sponge in a 10 by 15 inch tin do you know what quantities of the cake mix I would need for this please ?
Can I freeze the cake? I LOVE your recipes!!!!
yes absolutely, you can freeze this for up to 3 months! Thank you, enjoyyy! x
So good feel compelled to leave comment. Easy, delicious.
Hi Jane
I would like to try your vegan Victoria sponge cake in a numbers baking tin. It’s 14in L x 10in W x 2.5 D. If I doubled your recipe do you think that would be enough?
Hello, currently making for my sons first birthday tomorrow. My buttercream is yellow, how do you make yours so white?
Thanks x
Hiya! I always beat my butter on it’s own for 5 minutes before to help achieve this – take a look at my favourite food colourings post for my favourite white colouring! Hope this helps! x
Hi,
Love this cake!! Anyway that I could add coconut to it?
Omg. Literally the best cake!!
I decided to make tres leches using the cake, and it was so delicious.
Hi Jane, I absolutely love your recipes! I’ve made so many now and they always come out amazing! I was just wondering with this one could I add coffee and walnuts in order to make a vegan coffee & walnut cake! If so what quantities? Thanks x
Made this x half again and did a 3 layer cake for a birthday. It turned out lovely, the recipient loved it. Vegan buttercream on the outside with biscoff drip. Really pleased with how it turned out. My first vegan cake. Had a kind of carrot cake consisting to it.
Hi I’m hoping to make something similar for a friends birthday! Did you have to use any dowels or did it withstand the 3 tier weight? I’m a bit scared of it collapsing/breaking with it being such a light sponge. Thanks 🙂
Best vegan recipe I have done in ages! no my go for every person, not just vegans. I think I saw a similar post above, the cake is quite light, is there a way of firming it up if I wanted to do more than 2 layers and do a showier cake? a lot of advice says less oil, but I don’t want to ruin the texture.
Hiya! Unfortunately i’m not actually too sure! Its worth a go taking the oil advice, but I have only tested the recipe as it is! Sorry, let me know how it goes! x
I made this cake , and it was lovely and it looked great too. The only disappointment I had when my vegan friend explained to me that this isn’t a vegan cake because I used a stork for the buttercream, which has been recommended in recipe. I haven’t checked the label, but apparently stork uses buttermilk which makes it not suitable for vegan recipes. So I wonder is it some different vegan stork spread I should know of?
As mentioned in the recipe – you need to use stork block (which is stork branded, but the block one wrapped in foil), the tub versions are not vegan.
Hi Jane love all your recipes. Going to make this for my grandson’s 1st birthday. Just found out he
Is allergic to eggs. Would lemon juice work instead of the white wine vinegar. Also do you know the weight of the oil in grams please. Many thanks 🙏
Hello, could I use coconut oil instead? Thanks
Hi Jane, can I use sunflower oil instead of vegetable oil in this recipe?
Yes!! x
Hi Jane, could I use malt vinegar instead? Thanks!
Hiya! You need to use a white vinegar in my vegan Victoria sponge. Hope this helps! x
Hi Jane
If I wanted to separate this across x3 8” sandwich tins..what would be the bake time and would I need the bicarbonate and baking powder?
Hi Jane, if I want to make this a coconut sponge how much coconut would I need to add?
Hi great recipe. I want to make this for a child but I’m thinking is apple cider vinegar or white wine vinegar safe in babies? Is there any alternative if so?
Thanks
Hey, the vinegar is an important part of making the bake work and once its baked its fine xx
Excellent cake. It does come out quite sweet so I decided to whip up some vegan cream and used this to fill and top cake with fresh strawberries. Whole if family loved it, especially on such a hot day! I also used oat milk. I will definitely use this recipe again.
I am so glad you love it!xx
Hi Jane, I always follow your recipes and they turn out very well. I wanted to try this vegan cake, can we add lemon& elderflower flavouring to the batter instead of vanilla .
thanks
Hiya, Ahh this makes me so happy. yes of course!xx
Great tasting cake, easy recipe. Gives non vegan cakes a run for their money. Recipients very happy 🙂
Hahah it does indeed! I am so pleased everyone loved it!xx
Lovely Cake just one thing do you trim of the bottom of your spout etc as I found it went sticky after a day
Thanks Jane
Do I trim the bottom of my spout? x
Hi Jane, thank you thank you thank you! Great tasting vegan cake! I have to use gluten free flour and the taste is still delicious. I do have one problem and that’s that the cake is sinking in the middle? I’m desperate to get this right for my sons first birthday mid May
This can happen if too much raising agent is added, the oven door is opened too early, or if the cake needed longer baking! x
Hi Jane, love all your cake recipes ive made many x can I turn this into a gluten free/vegan cake by changing the flour and baking powder to gluten free ? Many thanks x
Hey! I have not tested this gluten free unfortunately xx
Hi Jane, the cake is beautiful however I found mine really crumbly! Where did I go wrong?! 🙁
Hi Jane. I have recently started vegan baking and really enjoy your recipes, thank you. I have a quick question please. When folding in the flour I am very careful but sometimes there still seems to be some small lumps of flour in the mix. I don’t want to over mix or mix for too long so is it ok to leave those small lumps in rather than keep mixing? Will the sponge turn out ok?
Hii! I am so pleased you love my recipes. I would just make sure to sift it, fold as carefully as you can and roll with it x
Hi Jane, I have been asked to do a vanilla dairy free 2 tier cake. Will this cake have enough support if I add some cake dowels?
It will have fondant characters on too. Thanks 😊
I would say so with dowels – as that takes all of the weight if done correctly! x
Hiya!
Would I’ve able to put the whole mix in one 8″ tin then cut when cooled? If so, I’m guessing I’d cook on lower and longer?
Thanks
Gail 😊
Yes so the baking time would be quite a bit more – but I am not certain of the timings! x
Amazing recipe, tried this weekend and the cake was so moist. Love all your recipes
This is the best vegan sponge ever. Made it twice and it’s turned out amazing both times. So soft and moist. This is now my go to Victoria sponge. Highly recommended and I’m no baker but this is honestly the best and easiest recipe. Thank you.
Hi can this be made as gluten free and wheat free cake? X
I’m afraid I haven’t tried this particular bake gluten free as well, but theoretically yes!
Hi Jane, I love this recipe ! I have used it many times it never fails me! I wanted to ask , if I wanted to bake the sponges in larger rectangular tins, would I have to double the recipe? Planning to try and make mini Victoria sponges for work 😁. Thanks
It depends on the size of the tins with how much mix you’ll need! So glad you like it! x
Hi Jane I’ve been asked to do a gender reveal cake for a friend, with colouring sponge mix what’s the best colouring to use? I use progel for buttercream would this work or is there another brand that would do a better job? Thankyou xx
I would say yes that should work (as long as the colouring is vegan) – the recipe is quite liquid though so you may want to mix the colouring into a small amount of mixture just so it distributes better.
Brilliant recipe! Would it work as a 3 layer cake fully covered in buttercream? Was wondering if using stork in the buttercream , would be up to the job?
R
So I find vegan butter much softer so as long as you don’t add any extra liquid that could risk softening it, it should work! And then use another half of the recipe to make it the three layers!
HI, Just made this as a birthday cake, decided to go adapt it and cover it in vegan buttercream, then vegan chocolate ganache for the drip effect…looked amazing, tasted soo good, nobody would believe it was actually vegan until I ate a slice. ( I am vegan) This is a great recipe, that works really well, I (have made it a few times now) unlike others I’ve tried over the years. This one is definitely my go-to cake.
Hi!
I’m doing this for my sons birthday at the weekend.
Can I ask how it handled the “working” of the butter cream, etc? Or did you refrigerate it before the crumb layer and then again after and before the final layer of butter cream?
Many thanks
Cant explain how good this is. It’s SO yummy, no one would even tell it’s vegan
The recipe works fantastically, it has a good rise (which I was surprised at!), & is fairly sturdy once chilled.
I used this recipe for a 6inch, 4 layer cake which I coated in vegan buttercream.
Hi Kay, I’m about to make this and do a 6” round version. How did you split the mixture/adjust the recipe? X
He Leanne
I just did the recipe as started but split between 2 6” tins. Baked at 160 for slightly longer as they’re deeper. Xx
Hi Kay, did you use the exact recipe to create the 4 layered 6 inch or did you double it? Thanks, Sharna.
Hi Jane, I’d actually like my cake to look paler, can I substitute the brown sugar for more caster sugar? How will this effect flavour and texture? Especially as brown has more moisture. Thanks.
The flavour and texture can change if you change the sugar unfortunately, but if you want the paler colour the caster sugar will be fine on its own!
Amazing! I made this cake for my sister’s 30th birthday and everybody could not believe it was vegan! Definitely worth making again. Please post more vegan recipes!
Hi Jane,
Love all your recipes. I have 2 separate questions.
If I want to do a 3 layer cake but 6” how would I adjust the recipe?
And if I do a 3 layer 8” and need it to be GF how do I adjust?
Thank you so much for always being so helpful x
For the 3×6″ I would use the recipe as it is but split between the three tins. For the GF one I am unsure as I haven’t tested this gluten free before to see if it works okay x
I made a chocolate cake based on your recipe by swapping out some of the flour for cocoa powder. I also used 6 inch tins so I could have a taller four layered cake. It was absolutely delicious and I got so many compliments on it. Thank you for you amazing recipes x
Is there anyway i can use regular butter instead of oil?
This recipe is designed for the oil to get the best results x
Hi jane, just wondering how would you make this sponge 4 layered for a 6 inch cake tin? thanks so much x
I’m not 100% sure, but I would say using 1.3x the recipe (so add on another third) and it should be good for it! X
hi jane! would I be able to use this recipe but replace the plant milk with semi skimmed? I’m making it for someone who doesn’t eat egg but can have dairy x
It would ideally be full-fat/whole milk, as it would need it to make sure it works well xx
Hi jane,
do i need to change quantities of baking powder and bicarbonate of soda when using plain flour?
Yes – so typically I would make my own self raising flour using a mix of plain flour and baking powder (2 level tsps per 150g of plain flour) and whisk that all together before using – but I would leave the extra baking powder out and keep the bicarbonate xx
Hi! Making this cake for a friends birthday and doubled the ingredients to make it 4 layers. However after layering them on top of each other they have started to crack!! Any ideas on how to stop/save this?
It is a very soft sponge, so it probably just too much weight – it may be worth using dowels to help prevent it, or chilling the sponges for a while first!
I’m trying to master the buttercream, mine tastes a little gritty, which i’m told it is supposed to, but is it. Also mine doesn’t look silky smooth to the eye, what is it supposed to look like?
I wouldn’t say it should be gritty.. what exact brand did you use? and what mixer do you use? Usually it just needed more beating!
Hi Jane!
I follow your 8inch recipes and they are amazing!! This cake in Particular is always a winner!
Generally speaking if I’m going from an 8inch recipe, how do I then change that to be 10inch and 6inch x
Hey! Ahh yay! Okay so it’s basically 0.6x the recipe for a 6″ and then 1.6x the recipe for a 10″ – obviously this changes the baking time but I am unsure of them as I’ve only ever made these 8″ x
I struggle a LOT with vegan baking so this was a godsend. Made a huge cake that everyone adored and complimented. So light and fluffy 💜 thank you!
Hi, if I wanted to make this in a 6 inch cake tin on 2 layers, how long would I need to bake it for? I was going to use the recipe for a top layer of my sons birthday cake so want it to be quite tall and full looking
Hiya! I’m afraid I am not sure – I have never made this cake in that size tin. It will take a reasonable amount of time because of the depth (as 6″ tins are typically 2/3 of the size) X
I’ve made this previously and it’s amazing. Would the recipe work to make mini individual sponges as I’ve got my hands on a mini sponge tin and want to experiment! Thanks as always, you are fabulous 🙂
Hey! I don’t see why it won’t – it’s a very similar mix for my vegan cupcakes, so it should be fine! x
This was absolutely delicious. I made it for my sisters boyfriend who is vegan for his birthday and everyone said it was the best Victoria sponge they have ever tasted! This will be my go too!
Hi lovely cake had no problems just my oven took longer than 40mins. Also can I reduce the sugar as I did find it on the sweeter side with 150 of brown and white sugar?
Hey! Yes you can do, but it can effect the texture slightly with less sugar! The timing could be due to the oven temp being too low, or over mixing the mixture xx
If I need to substitute the Self Raising Flour for GF Flour is all the recipe still the same or do I need to add in Any Xantham powder?
Thanks! X
I would do a simple swap, plus 1tsp xantham gum – however I haven’t tried this as gluten free yet so I’m not sure how it’ll go!
Hi there, I’m looking to make this for my sons 1st birthday on friday. He has a dairy and egg allergy. Could I substitute the vinegar for lemon juice?
Hey! I believe that should work although I haven’t tried it myself! x
Can I ask if the lemon juice worked out ok?
Abs also if you have an egg and dairy allergy can you not use the vinegar? I’m about to make one myself thanks x
Hi Jane,
Sorry one last question, if I wanted to make it a GF Version but keep with the three tier Vegan sponge… how much GF flour do I need? And how much Xantham gum? (have been reading your other blogs!)
Thank youuuu☺️
I would do a simple swap, plus 1tsp xantham gum – however I haven’t tried this as gluten free yet so I’m not sure how it’ll go!
Can I use Apple cider Vinegar? Instead of white win
Thanks xx
Yes! x
How do you get the lumps of flour out without over-beating?! I sifted and everything!
I actually don’t sift my flour and it worked fine! How are you mixing it?
Hi Jane! How do I make this into a lemon cake ? Just addd in some lemon juice and grated lemons or substitute some of the milk?
Thank you!
Hi Jane
If I wanted to make a three tier naked version how Much more ingredients will need?
Thanks x
I would add on another half for a third sponge (bake in three tins), and then double the buttercream! x
Hi Jane, does this Sponge freeze well? Want to use it later but finish baking it off and freeze for 3 days..
I haven’t put this sponge in the freezer myself, but I don’t see why it wouldn’t! x
Hi, I’m looking to freeze this cake for a few days this week, did you try it and if so did it work okay? X
Hi Jane.
Could I use sunflower oil? Also could the milk be replaced with a dairy free yogurt?
Yes you can use sunflower oil, but the yoghurt may make the cake a lot denser!
Hi do you use sweetened or unsweetened almond milk?
I use unsweetened x
Hi Jane,
The recipe came out great but my sponge sunk a little in the middle, is that something to do with me possibly over beating the mix?
Hey! yes thats usually down to over mixing, and also not baking long enough! X
Do you keep it out or in fridge because of the buttercream icing?
I keep it out – buttercream is fine at room temp in a cool place! x
I swapped the white wine vinegar with white rice
vinegar by mistake- Will it affect the taste?? It’s in
the oven as I write and I need it for later today…😐
Thanks
I’ve used this recipe a couple of times now with gluten free flour and soya milk and it’s worked out great every time! Mine have always baked in about 15/20 minutes but that’s probably my oven. So nice to find a vegan recipe that actually works! Thankyou x
Ahh yes, maybe it runs a little hotter!! So glad you like it though! Xx
This turned out perfectly! So light and really tasty. I made a quick fridge jam and sliced strawberries with whipped vegan double cream. Fantastic!
I love your recipes and made the chocolate vegan cake. This one flummoxed me I’m not sure what I did wrong. It rose then sunk, tastes a bit odd……so upset
Usually when a cake sinks it’s not finished baking, which could cause the sinking and funky taste – it’s the same recipe as the vegan chocolate cake, just without the chocolate.
Hi Jane,
What’s the next best dairy free milk flavour to use? Planning to make this cake for my parents wedding anniversary who are both dairy intolerant, however I can’t use almond as my brother has a nut allergy.
Hey! I personally would use soya or oat! x
With the dairy free milk, is it better to use the fresh chilled version or the long life UHT (Ultra Heat Treatment) type?
I generally buy and use the chilled version, but both should be okay! x
Loved this recipe!!! The cake was so moist and tasted amazing. I used apple cider vinegar instead of the white wine vinegar and it seemed to work! I didn’t over mix the batter either- which probably helped keeping the cake light and soft. Thanks for an amazing recipe! I can’t believe it’s vegan.
Hi Jane
Thank you for sharing this recipe.
I wanted to ask would this recipe work if I wanted to make 4 6 inch cakes?
I plan on making it on Friday and just want a small cake to decorate.
Thanks
Dee
Hi, thanks for sharing this recipe. I am going to make this but im confused because baking powder and bicarbonate of soda are listed seperately but i thought they were the same thing? is this a typo?
Thanks
They’re not the same thing – they’re two different ingredients!
Hi Jane, I attempted to make the Victoria sponge cake. But it turned out really dense and dry. It was sticky to touch, something like play dough, you press it and it would remain in the shape. Not sure what i have done wrong. Could you please advise me.
Ross
It’s very very hard to say for certain without knowing more… what brands of ingredients did you use, what type of milk, did you substitute anything due to lockdown shortages, what oven do you have, and how did you mix it?
Hi I was wondering how much I would need to scale the recipe up by for an 10 inch cake? Thanks!
Hey! A 10″ one is about 2/3 more – so you need 1.6x the recipe!
Hi there! This recipe looks good! I was wondering if I could use apple cider vinegar instead of white wine vinegar? Do you think it will have the same results?
Thanks in advance for you help!
Yes that should be fine!!
Hi Jane, could I use whole milk instead of almond milk? looking to make an eggless cake not necessarily vegan
Yes you definitely can! x
Could I add coffee and walnuts to this cake recipe to make a vegan coffee and walnut cake?
Thanks
Hi Jane
Should you use sweetened or unsweetened almond milk?
Thanks
Whatever you prefer – I generally use unsweetened!
Absolutely delicious recipe, thank you so much. My daughter is allergic to eggs and it made her birthday to have a cake she could eat.
I made this cake yesterday and it turned out amazing! I did have an issue using stork for the buttercream but I used vegan butter and it worked well enough to pipe the buttercream on. Thanks for this amazing recipe!
I made this and was so pleased with the result! Really great rise and texture on the sponge, lovely flavour. Quickly demolished by vegan and non-vegan friends alike!
Ahh yay! So glad you all enjoyed it!
I am going to make this tomorrow and was hoping to use coconut milk but I see you don’t recommend it. If I risk it would you suggest full fat canned coconut milk or will shelf stable cartoned coconut milk work? Thank you!
Do you have to use the white wine vinegar, would I the okay without?
Yes, its used for the rising. It’s important in vegan baking!
Can I ask if you think it would work with gluten free flour too? Would some g/f baking powder and xantham gum need adding?
Thank you
Hello Jane,
Would this work as a lemon sponge please?
Thank you x
Yep!
Did you use it as a lemon sponge in the end? Did you change anything else or just add zest/juice? Thanks
Thank you so much for this, it is going to come in very useful as so many friends are now vegan. x
Awh that’s okay!! x
Hi Jayne,
Please could you tell me which size cake this recipe is for? Thanks 🙂
As written in the method, 8″/20cm x
Hi Jane,
Love your recipes, they are amazing (mars bar brownies are a current favourite of my work colleagues) and make them all the time for work occasions.
I’m after a good egg free recipe doesn’t necessarily have to be Vegan as my parents are lacto-vegetarians therefore would this recipe also work with the usual dairy milk, I tend to buy & would use semi-skimmed milk but would you recommend full fat?
Many thanks,
Sushma
Hiya! I haven’t tried this with dairy milk, but I assume it would work the same – I generally recommend whole/fullfat milk for baking as it prevents the mixture splitting and just bakes better! X
Hi. Just reading your comment and wondering if you did end up using full fat dairy milk? I’m not vegan but have an egg allergy so thinking of baking it with full fat milk? Thank you