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Vegan Victoria Sponge!

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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!
4.94 from 16 votes
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!
 
Nutrition Facts
Vegan Victoria Sponge!
Amount Per Serving
Calories 489 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g75%
Sodium 113mg5%
Potassium 135mg4%
Carbohydrates 82g27%
Fiber 1g4%
Sugar 54g60%
Protein 5g10%
Vitamin A 131IU3%
Vitamin C 2mg2%
Calcium 77mg8%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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© 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

80 Comments

  • elisha
    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

    Reply
    • Jane's Patisserie
      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

  • SB
    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

    Reply
    • Jane's Patisserie
      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

  • Ambika Nenwani
    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?

    Reply
    • Jane's Patisserie
      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

  • Kirsty
    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?

    Reply
    • Jane's Patisserie
      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!

  • David Bridgewater
    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?

    Reply
    • Jane's Patisserie
      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!

  • Hollie
    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

    Reply
    • Jane's Patisserie
      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

  • Dawn
    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!

    Reply
  • Nicole
    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

    Reply
    • Jane's Patisserie
      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

  • Laura
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Anna
    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!

    Reply
  • Maanay
    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?

    Reply
    • Jane's Patisserie
      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

  • Sophie C
    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

    Reply
    • Jane's Patisserie
      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!

  • Claire
    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?

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

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

  • Sophie
    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☺️

    Reply
    • Jane's Patisserie
      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!

  • Sophie
    June 30, 2020 at 6:10 pm

    Can I use Apple cider Vinegar? Instead of white win

    Thanks xx

    Reply
  • Rosa
    June 30, 2020 at 5:58 pm

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

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

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

  • Sophie
    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

    Reply
    • Jane's Patisserie
      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

  • Sasha
    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..

    Reply
    • Jane's Patisserie
      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

  • Tharan
    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?

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

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

    • Tharan
      June 19, 2020 at 8:39 am

      Hi do you use sweetened or unsweetened almond milk?

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

      I use unsweetened x

  • Heenale Vasta
    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?

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

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

  • Ellie
    June 16, 2020 at 5:00 pm

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

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

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

  • Phoebe
    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

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

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

  • S Wells
    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!

    Reply
  • Mary Packman
    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

    Reply
    • Jane's Patisserie
      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.

  • Georgia Barber
    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.

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

      Hey! I personally would use soya or oat! x

    • Georgia Barber
      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
      June 14, 2020 at 8:39 pm

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

  • Tejal
    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.

    Reply
  • Amber Tiplady
    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

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

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

  • Ross
    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

    Reply
    • Jane's Patisserie
      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?

  • Steffi
    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!

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

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

  • Marijke Van Dasselaar
    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!

    Reply
  • bpatel
    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

    Reply
  • Louise Harries
    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

    Reply
  • Vicki kesseru
    February 17, 2020 at 10:46 am

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

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

      Whatever you prefer – I generally use unsweetened!

  • Debbie
    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.

    Reply
  • Neola Palmer
    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!

    Reply
  • Naomi
    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!

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

      Ahh yay! So glad you all enjoyed it!

  • Lila
    January 23, 2020 at 10:08 am

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

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

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

  • Michelle Evans
    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

    Reply
  • Sewingsll
    January 18, 2020 at 6:07 pm

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

    Reply
  • Kay
    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

    Reply
  • Sharna Khan
    January 18, 2020 at 9:51 am

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

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

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

  • Sushma Jassal
    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

    Reply
    • Jane's Patisserie
      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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