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A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More!

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.

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. 

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. 

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! 

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! 

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! 

For the Buttercream, it’s an obvious thing to say… but make sure you use dairy free/vegan butter. I use Stork wrapped in foil (it’s a naturally vegan product) but most will work! You just need to remember that dairy free butter tends to be softer, so can be slightly slacker in general. 

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! 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! 

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!

A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More!
Print Pin Rate
Category: Vegan
Type: Cake
Keyword: Vegan, Victoria Sponge
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 Slices
Author: Jane's Patisserie

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

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 till 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, till 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 till 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 Stork Block which is a naturally vegan butter!
  • 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

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

138 Comments

  1. Laura on October 12, 2021 at 10:42 am

    4 stars
    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?

    • Jane's Patisserie on October 13, 2021 at 9:55 pm

      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.



  2. Sabrina on September 11, 2021 at 12:03 pm

    Hello, could I use coconut oil instead? Thanks

  3. Bit on August 4, 2021 at 8:12 pm

    Hi Jane, can I use sunflower oil instead of vegetable oil in this recipe?

  4. Hena on July 28, 2021 at 5:20 pm

    Hi Jane, could I use malt vinegar instead? Thanks!

    • Jane's Patisserie on July 29, 2021 at 12:30 pm

      Hiya! You need to use a white vinegar in my vegan Victoria sponge. Hope this helps! x



  5. Minal Roy on June 29, 2021 at 12:29 pm

    5 stars
    Hi Jane, if I want to make this a coconut sponge how much coconut would I need to add?

  6. Bit on June 17, 2021 at 11:57 am

    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

    • Jane's Patisserie on June 17, 2021 at 2:15 pm

      Hey, the vinegar is an important part of making the bake work and once its baked its fine xx



  7. Tracy Mountford on June 13, 2021 at 6:19 pm

    5 stars
    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.

    • Jane's Patisserie on June 14, 2021 at 11:37 am

      I am so glad you love it!xx



  8. Mini on June 7, 2021 at 5:55 pm

    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

    • Jane's Patisserie on June 10, 2021 at 11:36 am

      Hiya, Ahh this makes me so happy. yes of course!xx



  9. Natasha Gayle on May 23, 2021 at 8:36 am

    Great tasting cake, easy recipe. Gives non vegan cakes a run for their money. Recipients very happy 🙂

    • Jane's Patisserie on May 24, 2021 at 12:51 pm

      Hahah it does indeed! I am so pleased everyone loved it!xx



  10. Pat on May 19, 2021 at 6:20 pm

    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

  11. Novice baker on May 6, 2021 at 2:54 pm

    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

    • Jane's Patisserie on May 6, 2021 at 8:27 pm

      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



  12. Julie drew on April 12, 2021 at 11:07 am

    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

    • Jane's Patisserie on April 13, 2021 at 12:43 pm

      Hey! I have not tested this gluten free unfortunately xx



  13. Portia on March 29, 2021 at 3:13 pm

    5 stars
    Hi Jane, the cake is beautiful however I found mine really crumbly! Where did I go wrong?! 🙁

  14. Melody on March 26, 2021 at 7:30 am

    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?

    • Jane's Patisserie on March 26, 2021 at 12:55 pm

      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



  15. Sasha Williams on February 22, 2021 at 10:50 pm

    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 😊

    • Jane's Patisserie on February 25, 2021 at 1:48 pm

      I would say so with dowels – as that takes all of the weight if done correctly! x



  16. Gail Stephens on February 20, 2021 at 10:14 pm

    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 😊

    • Jane's Patisserie on February 21, 2021 at 8:59 am

      Yes so the baking time would be quite a bit more – but I am not certain of the timings! x



  17. Lisa on February 15, 2021 at 12:57 pm

    5 stars
    Amazing recipe, tried this weekend and the cake was so moist. Love all your recipes

  18. Stephanie Taylor on February 9, 2021 at 1:34 pm

    5 stars
    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.

  19. Sophie on February 1, 2021 at 10:15 pm

    Hi can this be made as gluten free and wheat free cake? X

    • Jane's Patisserie on February 2, 2021 at 1:50 pm

      I’m afraid I haven’t tried this particular bake gluten free as well, but theoretically yes!



  20. Anna on February 1, 2021 at 8:24 pm

    5 stars
    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

    • Jane's Patisserie on February 2, 2021 at 8:06 pm

      It depends on the size of the tins with how much mix you’ll need! So glad you like it! x



  21. Emily on January 19, 2021 at 12:28 pm

    5 stars
    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

    • Jane's Patisserie on January 19, 2021 at 2:33 pm

      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.



  22. Russell Bush on January 17, 2021 at 7:56 pm

    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

    • Jane's Patisserie on January 18, 2021 at 11:11 am

      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!



  23. kate williams on January 17, 2021 at 8:21 am

    5 stars
    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.

    • Stacey Howard on April 21, 2021 at 8:34 am

      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



  24. Kay on December 18, 2020 at 7:38 pm

    5 stars
    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.

    • Leanne Lillywhite on December 21, 2020 at 11:43 am

      Hi Kay, I’m about to make this and do a 6” round version. How did you split the mixture/adjust the recipe? X



    • Kay on January 13, 2021 at 8:50 pm

      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



    • Sharna Khan on March 11, 2021 at 5:08 pm

      Hi Kay, did you use the exact recipe to create the 4 layered 6 inch or did you double it? Thanks, Sharna.



  25. Charlie on December 16, 2020 at 10:17 am

    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.

    • Jane's Patisserie on December 16, 2020 at 12:47 pm

      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!



  26. Kit on December 7, 2020 at 8:25 pm

    5 stars
    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!

  27. Minal Roy on December 5, 2020 at 5:47 am

    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

    • Jane's Patisserie on December 5, 2020 at 11:11 am

      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



  28. Donna on November 26, 2020 at 7:54 pm

    5 stars
    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

  29. Vidyotma Malik on November 11, 2020 at 7:28 pm

    Is there anyway i can use regular butter instead of oil?

    • Jane's Patisserie on November 12, 2020 at 9:10 am

      This recipe is designed for the oil to get the best results x



  30. elisha on October 20, 2020 at 12:16 pm

    Hi jane, just wondering how would you make this sponge 4 layered for a 6 inch cake tin? thanks so much x

    • Jane's Patisserie on October 22, 2020 at 7:51 pm

      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



  31. SB on October 17, 2020 at 10:38 pm

    5 stars
    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

    • Jane's Patisserie on October 18, 2020 at 8:40 pm

      It would ideally be full-fat/whole milk, as it would need it to make sure it works well xx



  32. Ambika Nenwani on October 4, 2020 at 1:06 pm

    Hi jane,
    do i need to change quantities of baking powder and bicarbonate of soda when using plain flour?

    • Jane's Patisserie on October 5, 2020 at 9:18 am

      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



  33. Kirsty on September 19, 2020 at 3:15 pm

    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?

    • Jane's Patisserie on September 19, 2020 at 7:27 pm

      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!



  34. David Bridgewater on September 13, 2020 at 7:54 pm

    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?

    • Jane's Patisserie on September 13, 2020 at 9:59 pm

      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!



  35. Hollie on September 5, 2020 at 8:51 am

    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

    • Jane's Patisserie on September 5, 2020 at 10:29 am

      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



  36. Dawn on August 19, 2020 at 9:01 am

    5 stars
    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!

  37. Nicole on August 3, 2020 at 8:02 am

    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

    • Jane's Patisserie on August 3, 2020 at 12:15 pm

      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



  38. Laura on July 22, 2020 at 6:03 pm

    5 stars
    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 🙂

    • Jane's Patisserie on July 22, 2020 at 7:08 pm

      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



  39. Anna on July 6, 2020 at 11:56 am

    5 stars
    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!

  40. Maanay on July 5, 2020 at 2:26 pm

    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?

    • Jane's Patisserie on July 5, 2020 at 3:49 pm

      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



  41. Sophie C on July 1, 2020 at 3:27 pm

    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

    • Jane's Patisserie on July 1, 2020 at 8:24 pm

      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!



  42. Claire on July 1, 2020 at 1:24 pm

    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?

    • Jane's Patisserie on July 1, 2020 at 1:52 pm

      Hey! I believe that should work although I haven’t tried it myself! x



    • stacey on August 27, 2021 at 8:22 pm

      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



  43. Sophie on July 1, 2020 at 9:13 am

    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☺️

    • Jane's Patisserie on July 1, 2020 at 8:24 pm

      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!



  44. Sophie on June 30, 2020 at 6:10 pm

    Can I use Apple cider Vinegar? Instead of white win

    Thanks xx

  45. Rosa on June 30, 2020 at 5:58 pm

    How do you get the lumps of flour out without over-beating?! I sifted and everything!

    • Jane's Patisserie on June 30, 2020 at 7:07 pm

      I actually don’t sift my flour and it worked fine! How are you mixing it?



  46. Sophie on June 29, 2020 at 6:06 pm

    Hi Jane

    If I wanted to make a three tier naked version how Much more ingredients will need?

    Thanks x

    • Jane's Patisserie on June 29, 2020 at 7:21 pm

      I would add on another half for a third sponge (bake in three tins), and then double the buttercream! x



  47. Sasha on June 28, 2020 at 4:28 pm

    Hi Jane, does this Sponge freeze well? Want to use it later but finish baking it off and freeze for 3 days..

    • Jane's Patisserie on June 28, 2020 at 5:08 pm

      I haven’t put this sponge in the freezer myself, but I don’t see why it wouldn’t! x



    • Beth on April 11, 2021 at 10:19 am

      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



  48. Tharan on June 18, 2020 at 9:02 am

    Hi Jane.

    Could I use sunflower oil? Also could the milk be replaced with a dairy free yogurt?

    • Jane's Patisserie on June 18, 2020 at 7:26 pm

      Yes you can use sunflower oil, but the yoghurt may make the cake a lot denser!



    • Tharan on June 19, 2020 at 8:39 am

      Hi do you use sweetened or unsweetened almond milk?



    • Jane's Patisserie on June 19, 2020 at 7:37 pm

      I use unsweetened x



  49. Heenale Vasta on June 17, 2020 at 12:30 pm

    5 stars
    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?

    • Jane's Patisserie on June 17, 2020 at 6:54 pm

      Hey! yes thats usually down to over mixing, and also not baking long enough! X



  50. Ellie on June 16, 2020 at 5:00 pm

    5 stars
    Do you keep it out or in fridge because of the buttercream icing?

    • Jane's Patisserie on June 16, 2020 at 5:18 pm

      I keep it out – buttercream is fine at room temp in a cool place! x



    • Mary on July 24, 2021 at 1:23 pm

      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



  51. Phoebe on June 16, 2020 at 4:48 pm

    5 stars
    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

    • Jane's Patisserie on June 16, 2020 at 5:18 pm

      Ahh yes, maybe it runs a little hotter!! So glad you like it though! Xx



  52. S Wells on June 13, 2020 at 7:56 pm

    5 stars
    This turned out perfectly! So light and really tasty. I made a quick fridge jam and sliced strawberries with whipped vegan double cream. Fantastic!

  53. Mary Packman on June 13, 2020 at 6:44 pm

    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

    • Jane's Patisserie on June 13, 2020 at 7:13 pm

      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.



  54. Georgia Barber on June 8, 2020 at 10:29 pm

    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.

    • Jane's Patisserie on June 9, 2020 at 1:57 pm

      Hey! I personally would use soya or oat! x



    • Georgia Barber on June 14, 2020 at 8:36 pm

      With the dairy free milk, is it better to use the fresh chilled version or the long life UHT (Ultra Heat Treatment) type?



    • Jane's Patisserie on June 14, 2020 at 8:39 pm

      I generally buy and use the chilled version, but both should be okay! x



  55. Tejal on June 4, 2020 at 9:16 pm

    5 stars
    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.

  56. Amber Tiplady on May 31, 2020 at 2:10 pm

    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

    • Jane's Patisserie on May 31, 2020 at 7:35 pm

      They’re not the same thing – they’re two different ingredients!



  57. Ross on May 19, 2020 at 9:38 pm

    4 stars
    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

    • Jane's Patisserie on May 20, 2020 at 1:23 pm

      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?



  58. Steffi on May 18, 2020 at 8:51 am

    5 stars
    Hi I was wondering how much I would need to scale the recipe up by for an 10 inch cake? Thanks!

    • Jane's Patisserie on May 18, 2020 at 11:09 am

      Hey! A 10″ one is about 2/3 more – so you need 1.6x the recipe!



  59. Marijke Van Dasselaar on May 4, 2020 at 11:09 am

    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!

  60. bpatel on April 28, 2020 at 11:56 am

    Hi Jane, could I use whole milk instead of almond milk? looking to make an eggless cake not necessarily vegan

  61. Louise Harries on February 23, 2020 at 8:22 am

    Could I add coffee and walnuts to this cake recipe to make a vegan coffee and walnut cake?

    Thanks

  62. Vicki kesseru on February 17, 2020 at 10:46 am

    Hi Jane
    Should you use sweetened or unsweetened almond milk?
    Thanks

    • Jane's Patisserie on February 17, 2020 at 7:39 pm

      Whatever you prefer – I generally use unsweetened!



  63. Debbie on February 1, 2020 at 9:04 am

    5 stars
    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.

  64. Neola Palmer on January 30, 2020 at 5:46 am

    5 stars
    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!

  65. Naomi on January 24, 2020 at 12:27 pm

    5 stars
    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!

    • Jane's Patisserie on January 24, 2020 at 12:41 pm

      Ahh yay! So glad you all enjoyed it!



    • Lissa on May 7, 2021 at 3:58 am

      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!



  66. Lila on January 23, 2020 at 10:08 am

    Do you have to use the white wine vinegar, would I the okay without?

    • Jane's Patisserie on January 23, 2020 at 11:44 am

      Yes, its used for the rising. It’s important in vegan baking!



  67. Michelle Evans on January 19, 2020 at 7:11 pm

    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

  68. Sewingsll on January 18, 2020 at 6:07 pm

    Hello Jane,
    Would this work as a lemon sponge please?
    Thank you x

    • Jane's Patisserie on January 18, 2020 at 8:34 pm

      Yep!



    • Chantelle on May 25, 2021 at 7:20 am

      Did you use it as a lemon sponge in the end? Did you change anything else or just add zest/juice? Thanks



  69. Kay on January 18, 2020 at 10:45 am

    Thank you so much for this, it is going to come in very useful as so many friends are now vegan. x

  70. Sharna Khan on January 18, 2020 at 9:51 am

    5 stars
    Hi Jayne,
    Please could you tell me which size cake this recipe is for? Thanks 🙂

    • Jane's Patisserie on January 18, 2020 at 10:02 am

      As written in the method, 8″/20cm x



  71. Sushma Jassal on January 18, 2020 at 8:11 am

    5 stars
    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

    • Jane's Patisserie on January 18, 2020 at 9:42 am

      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



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