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    Home » Recipes » Vegan Cake

    Vegan Victoria Sponge Cake

    Published: Sep 18, 2018 · Modified: Jun 25, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    A light, airy and moist vegan Victoria sponge cake recipe. One bowl, easy recipe.

    This easy one-bowl Vegan Victoria Sponge Cake is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the classic British cake recipe.

    Layer cake on a glass cake stand.

    Recipe commissioned by Trex.

    An easy, one-bowl, vegan Victoria sponge that's light, fluffy and delicious, what's not to love?!

    In this classic British cake, strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. It's light, airy and tasty.

    I love creating vegan cake recipes that work so well that nobody would guess they're dairy-free and egg-free.

    For this vegan Victoria sponge cake recipe, I was delighted to finally hit upon the perfect ratio of ingredients.

    Just sweet enough, nice and fluffy and with a delicate crumb.

    The cakes aren't too domed so they sit perfectly flat, ready for a sprinkling of icing sugar.

    It's my ultimate vegan version of the classic British cake. I hope you'll love it too.

    Jump to:
    • Reader Testimonials
    • Vegan Cakes
    • What is a Victoria sponge?
    • Cook's Tips
    • Storage and Freezing Tips
    • How to make vegan Victoria sponge cake
    • 📖 Recipe
    •  
    • 💬 Comments

    Reader Testimonials

    ⭐⭐⭐⭐⭐ "This is hands down the best sponge I’ve ever made. I’m really picky about vegan cake recipes and I couldn’t find a vanilla sponge recipe that was quite right. It’s sturdy and light and baked up perfectly. It was amazing." - Rahne

    ⭐⭐⭐⭐⭐ "Oh my giddy aunt! This was so good! New vegan here, and I’m always looking for vegan recipes the kids will eat too! I’ll be back soon for more yumminess!" - Greta

    ⭐⭐⭐⭐⭐ "A great cake and so easy to make! Now where are my baking tins…must be time to make again?!" - Michelle

    ⭐⭐⭐⭐⭐ "This cake was so simple and elegant, but didn’t lack in flavor. So delicious! Thanks for the recipe." - Julie

    A close up of a slice of cake on a plate.

    Vegan Cakes

    There's a myth out there that vegan cakes are dry and somehow inferior.

    My super-popular vegan chocolate cake is always a hit. I have so many readers telling me it's their go-to cake recipe now, regardless of it being vegan.

    It's always high praise when non-vegans love a vegan cake!

    My husband and kids all gave this Victoria sponge very enthusiastic thumbs up.

    It's moist, fluffy, delicate and absolutely delicious.

    What is a Victoria sponge?

    Also known as a Victoria sandwich, it's a vanilla two-layer cake with jam and cream in the middle.

    It was named after Queen Victoria, who was partial to a slice.

    It's a traditional British cake and it's often found as a birthday cake, at afternoon tea or for any special occasion.

    Slice of cake on a vintage plate.

    Cook's Tips

    • You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry jam is the most traditional.
    • Instead of jam, try it with a quick homemade fruit compote! Strawberry compote, raspberry compote or even blueberry compote.
    • Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
    • Strawberries make a nice decoration for the top of the cake
    • Serve it as a birthday cake or with afternoon tea

    Storage and Freezing Tips

    • How long will Victoria sponge keep? Store it in an airtight container (or wrapped) for up to 4 days.
    • Store it in the fridge, wrapped or covered, for up to 7 days.
    • The cake layers can be frozen. Just wrap them well and freeze for up to 3 months. If the cake has any icing or jam added, it can no longer be frozen.

    How to make vegan Victoria sponge cake

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 jug of buttermilk, 2 batter ingredients in a bowl.

    1 - Stir the vinegar or lemon juice into the dairy-free milk to make 'buttermilk'. Set aside for a few minutes.
    2 - Add the buttermilk and all other ingredients to a large bowl.

    How to make vegan victoria sponge cake: step 3 - mix all ingredients together until smooth. Step 4 - divide the batter between the prepared pans

    4 - Mix all ingredients until combined.
    5 - Pour into the prepared pans and bake.

    Vegan Victoria sponge cake on a cake stand with strawberry jam next to it.

    I used Trex for this recipe. It's a vegan solid vegetable oil for baking and I've seen it at most supermarkets in the butter aisle.

    It's great for cakes and for making pastry flaky and biscuits crispier. Another bonus is that it whips up really well and is pure white - so it's ideal for white icing.

    I found that it made this cake really fluffy and very evenly baked.

    It's a new staple in my kitchen for all my vegan cakes and bakes! Plus I love that it’s low in fat and healthier than other vegan butter alternatives.

    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and be a food blogger, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
    Kate x

    Disclosure: This recipe was commissioned by Trex. All opinions are my own. 

    📖 Recipe

    Vegan Victoria sponge cake on a cake stand with strawberry jam next to it. Get the recipe.

    Vegan Victoria Sponge Cake

    Kate Hackworthy | Veggie Desserts
    This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl! 
    4.98 from 39 votes
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dessert
    Cuisine British, International
    Servings 10
    Calories 425 kcal

    Equipment

    • mixing bowl
    • 8" round cake pans
    • Electric mixer

    Ingredients
     

    • 1 ⅓ cups (300ml) dairy-free milk almond, oat etc.. work well
    • 1 tablespoons apple cider vinegar or lemon juice
    • 3 ⅓ cups (325g) self-raising flour
    • 1 cup (200g) caster sugar
    • ¾¾ cup (150g) Crisco or Trex (solid vegetable baking fat) , plus extra for greasing
    • 2 teaspoons vanilla extract
    • 1 teaspoons baking powder

    For the filling

    • ½ cup (100g) Crisco or Trex (solid vegetable baking fat)
    • 1 ⅛ cups (150g) powdered icing sugar sifted
    • 1 teaspoons vanilla extract
    • 4 tablespoons strawberry jam

    icing sugar, to decorate

      Instructions
       

      • Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
      • Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
      • In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.
      • Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

      For the filling:

      • Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.

      To assemble:

      • Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.
      • Sift a dusting of icing sugar over the top layer.

      Video

      Notes

       

          • How long will vegan Victoria sponge keep? Store it in an airtight container for up to 4 days.
          • You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry is the most traditional.
          • Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
          • Strawberries make a nice decoration for the top of the cake
          • Serve it as a vegan birthday cake or with afternoon tea

      Nutrition

      Calories: 425kcalCarbohydrates: 63gProtein: 4gFat: 17gSaturated Fat: 4gSodium: 204mgPotassium: 93mgSugar: 37gVitamin A: 955IUVitamin C: 0.7mgCalcium: 64mgIron: 0.4mg

      The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

      Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

      More Vegan Cake Recipes

      • The Best Vegan Vanilla Cake
      • Vegan Pumpkin Cake with Ginger Frosting
      • Vegan Vanilla Cupcakes
      • Vegan Banana Bread (one-bowl)
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      Reader Interactions

      Comments

      1. Anna Lee Smith

        January 26, 2022 at 4:34 am

        5 stars
        Made this today. It was good.

        Reply
      2. Angela

        November 28, 2021 at 3:32 pm

        4 stars
        Made this today. I checked the weight vs the volume given for each ingredient in the recipe some were spot on, while others were quite different, especially the flour. The recipe calls for 3 1/3 cup (325g) of self-rising flour. 3 1/3 cup cup weighed over 400g. This might explain why some of those that commented said the cake was dry.

        Flavors were good.

        Reply
      3. Rita

        April 02, 2021 at 7:32 pm

        5 stars
        Hi,
        I need to make a dairy free victoria sponge but not necessarily totally vegan, therefore can use eggs. Would it be o.k. if I added eggs to this recipe and if so how many in which case should I reduce something else to compensate for the eggs. Thank you.

        Reply
      4. hardeep

        December 08, 2020 at 9:01 pm

        5 stars
        I have been experimenting with different recipes, for a while and finally found this one. It is the best, moist and delicious cake. No one believed it was vegan. My mother was so impressed that she asked for another slice, thanks you 🙂

        Reply
      5. Mandy

        September 01, 2020 at 5:54 am

        5 stars
        I made this cake and it tasted pretty good. However, it was a little dry. What could cause this? I did use a stand mixer, on low. The batter was quite thick, but could drop off spoon.
        A very simple recipe, which I like as I’m just getting back into baking after many years.

        Reply
        • Renee

          June 03, 2022 at 1:37 pm

          When making the cake is that 3/4 plus another 3/4 cup of tree?

          Reply
      6. Helen Aiken

        February 22, 2020 at 6:40 pm

        Must try this recipe. My daughter is allergic to eggs and her Papa has told her that Victoria Sponge is his favourite cake and she's wanting to make him a Victoria Sponge. Perhaps we can have tried it and perfected it for his birthday in a couple of months...

        Reply
      7. Jagoda

        November 10, 2019 at 8:36 pm

        I made this cake twice, once according to the instructions and once I left it in the oven for an extra 10 minutes but both times it ended up raw in the middle, what am I doing wrong?

        Reply
        • Kate Hackworthy

          November 11, 2019 at 9:50 am

          Hi Jagoda

          That is very strange! I wonder if your oven is running too cold? An oven thermometer could be useful to test it. Sorry this hasn't worked for you.

          Reply
      8. Sham

        November 10, 2019 at 8:03 pm

        Hi do you have any tips on how to adapt this recipe to make cupcakes? I tried the original recipe and my cupcakes were really dense, perhaps I overbeat the mixture .....any suggestions ?

        Reply
        • Kate Hackworthy

          November 11, 2019 at 9:49 am

          Hi Sham, a Victoria sponge has a slightly different texture to typical vanilla cupcakes. Try my vegan vanilla cupcake recipe and it should be fine! https://veggiedesserts.com/vegan-vanilla-cupcakes/

          Reply
      9. Eileen Maguire

        October 01, 2019 at 6:57 pm

        Would this cake be suitable for a vegetarian

        Reply
        • Kate Hackworthy

          October 02, 2019 at 12:26 pm

          Hi Eileen, yes it absolutely would!

          Reply
      10. Rahne

        July 06, 2019 at 10:38 pm

        5 stars
        This is hands down the best sponge I’ve ever made. I’m really picky about vegan cake recipes and I couldn’t find a vanilla sponge recipe that was quite right. I made a mini version of this to test it out and it’s perfect. It’s sturdy and light and baked up perfectly. I doubled the vanilla and it was amazing.

        Reply
      11. Kenzie A.

        June 30, 2019 at 8:15 pm

        5 stars
        I just put these cakes in the oven, but I'm a bit worried 😟 The batter was pretty thick. I used my kitchen aid with the wisk attachment and mixed just until everything was combined, bit it didn't look like a smooth cake batter at all, in fact, it almost looked like a biscuit dough. I followed all the instructions and the ingredients to a T (I'm in the US and used Crisco and powdered sugar in the cakes). I have no idea how they'll turn out. What did I do wrong?

        Reply
      12. Anni

        June 30, 2019 at 4:26 pm

        5 stars
        Try using a solid mild coconut oil like Biona that has no coconut taste, if you can't find Trex or Crisco. This cake looks delish. I'm definitely going to make this today!

        Reply
      13. Jennifer hirst

        March 05, 2019 at 4:36 pm

        Can gluten fre flour be used as substitute?

        Reply
        • Kate Hackworthy

          March 07, 2019 at 9:51 am

          Hi, it should be fine. Also check the baking powder is gluten free. Happy baking!

          Reply
      14. Greta

        January 09, 2019 at 11:16 am

        5 stars
        Oh my giddy aunt! This was so good! New vegan here, and I'm always looking for vegan recipes the kids will eat too! I'll be back soon for more yumminess!

        Reply
      15. Erika Sanders

        January 08, 2019 at 12:07 am

        Hi! I would love to try this, but there isn't crisco or trex in norway. Can i use something else?

        Reply
      16. F

        November 06, 2018 at 5:40 pm

        Can i use dairy free margarine like Vitalite instead of Trex? Has anyone tried that substitute? And would the measurement be the same? TIA

        Reply
        • Lana

          August 19, 2019 at 4:12 am

          Can't wait to try this out!!!
          Do you use self raising cake and pastry flour or ap?? 🙂

          Reply
      17. Lynn Fraser

        October 21, 2018 at 12:04 pm

        I want to try this but am a non-vegan. The recipe states not to overmix - so how long would you beat this - say at medium speed in a stand mixer?

        Reply
        • Kate Hackworthy

          October 22, 2018 at 10:11 am

          Hi Lynn

          I usually combine wet and dry ingredients mixing by hand - gently until it's all just come together and you can't see any dry ingredients in the batter. Using a stand mixer, I'd set it to low and keep an eye on it. Just go until there are no flour streaks and it's completely combined, but don't try to beat air into it or anything.
          I hope you enjoy it!
          Kate

          Reply
      18. Michelle Alexander

        October 20, 2018 at 3:07 pm

        5 stars
        A great cake and so easy to make! Now where are my baking tins...must be time to make again?!

        Reply
      19. Rachael

        October 01, 2018 at 9:32 am

        My goodness me, that looks incredible! Who doesn’t love a good Victoria sponge, eh?

        Reply
      20. Julie E

        September 27, 2018 at 2:37 pm

        5 stars
        This cake was so simple and elegant, but didn't lack in flavor. So delicious! THanks for the recipe. I hand't used Trex before, but it's crazy how light it whips up. I bet I could do it by hand!

        Reply
      21. natty

        September 25, 2018 at 9:41 pm

        5 stars
        (I spoke to you on facebook, hi!) I made this Victoria Sandwich for my cousin's birthday and people didn't guess it was vegan. Mine wasn't as pretty as yours but still looked good and tasted even better. Going to try your vegan chocolate cake next!

        Reply
      22. Jen

        September 25, 2018 at 9:08 pm

        That looks delicious! You can't beat a good Victoria Sponge!

        Reply
      23. Rebecca | AAUBlog

        September 25, 2018 at 10:02 am

        this looks amazing! I am impressed t how light and fluffy it looks as when I've baked without eggs it usually goes pretty solid - amazing! x

        Reply
      24. Rhian westbury

        September 25, 2018 at 6:16 am

        I don't think vegan cake tastes much difference to normal cake so it's good that there's more vegan options. I love a good victoria sponge cake x

        Reply
      25. Anna

        September 25, 2018 at 3:45 am

        5 stars
        I wouldn't mind a nice, big slice of this Victoria Ponge right now! To be able to make it in 30 minutes is a total bonus...

        Reply
      26. Danielle

        September 25, 2018 at 2:17 am

        5 stars
        This looks delicious and so authentic! I doubt anyone would guess that it's vegan.

        Reply
      27. linda spiker

        September 25, 2018 at 12:58 am

        5 stars
        What a lovely dessert. Perfect for dinner parties.

        Reply
      28. Mirlene

        September 25, 2018 at 12:28 am

        5 stars
        Wow!!! You nailed it with this cake. I have not tried vegan sponge cake but looking at this picture and reading the recipe, I am so ready to try it. Pinning!

        Reply
      29. Helen of Fuss Free Flavours

        September 24, 2018 at 11:11 pm

        5 stars
        That is a wonderful looking Victoria sponge cake. It is a classic bake, yet can go horribly wrong if over cooked or the cakes dome too much. You've got it just right and it looks delicious.

        Reply
      30. Rachel

        September 23, 2018 at 4:20 pm

        I love a good victoria sponge cake, you can never go wrong with it! Great that you've put together a vegan version! xo

        Reply
      31. Emily Leary

        September 21, 2018 at 12:35 pm

        What a gorgeous vegan sponge cake - it looks delicious and perfect to eat with a cuppa for afternoon tea!

        Reply
      32. Eva Katona

        September 20, 2018 at 9:38 pm

        5 stars
        Love it! Loving to have options for a vegan cake these days. Lasts for 4 days in the cupboard? It won't last for a day in our house 🙂

        Reply
      33. Kirsty

        September 20, 2018 at 4:40 pm

        I’ve been looking into recipes for a Victoria sponge cake for my daughter as she has a dairy allergy and I can never find one that taste as nice as the original so I’ll be giving this a go!

        Reply
        • Kate Hackworthy

          September 20, 2018 at 7:52 pm

          I hope you enjoy it!

          Reply
      34. Kara

        September 19, 2018 at 5:00 pm

        I do love to bake but am ashamed to say I have never made a victoria sponge - it looks delicious

        Reply
      35. Linda Hobbis

        September 19, 2018 at 11:47 am

        5 stars
        I'm not a vegan but this version of one of my favourite cakes looks fabulous. Would never have thought of using Trex.

        Reply
      36. Hannah

        September 19, 2018 at 11:35 am

        I love a Victoria Sponge. I will have to make this one and see what its like

        Reply
      37. Leah Lander-Shafik

        September 19, 2018 at 11:23 am

        5 stars
        Out of all the cakes there is only one which I can, hand n heart, say is my favourite and it's the Victoria sponge. Your cake layers look AMAZING, So thick. I never get that great a rise out of my bakes which is why I find my baking is a no go. Great recipe. Thanks.

        Reply
      38. Amy | The Cook Report

        September 18, 2018 at 4:23 pm

        5 stars
        Love that you've managed to make this classic cake vegan, it looks so beautiful too!

        Reply
      39. Marjory

        September 18, 2018 at 3:32 pm

        5 stars
        This is absolutely amazing! My daughter is vegan AND we just finished watching the last Great British Baking Show so we have been talking sponge cake all week long! Will be looking for Trex, but in case we can't find is there a substitution you could recommend. Love this recipe!!!!

        Reply
        • Kate Hackworthy

          September 18, 2018 at 3:58 pm

          Hi Marjory

          I believe crisco is vegan - that should be perfect to substitute. Happy baking!

          Reply
      40. Traci

        September 18, 2018 at 2:52 pm

        5 stars
        I'm right there with you on creating the secretly healthy V & GF recipes. It's so easy to do these days. I'm loving the sound of this cake and the fact that it's in one bowl. Thanks for sharing!

        Reply
      41. Indra Rickiyanto

        September 18, 2018 at 2:45 pm

        5 stars
        I want to know what TREX, in my country i think don't have TREX.

        Reply
        • Kate Hackworthy

          September 18, 2018 at 4:00 pm

          Hi Indra
          You can use Crisco instead of Trex if you can get that!

          Reply
      42. Lisa | Garlic & Zest

        September 18, 2018 at 2:26 pm

        5 stars
        I'm going to give you A LOT of props for this one. That cake looks absolutely PERFECT. I can't believe that it's vegan. I've never tried TREX before, but I will be on the lookout for it. Glorious cake!

        Reply
      43. Lauren Vavala @ Delicious Little Bites

        September 18, 2018 at 2:10 pm

        5 stars
        I love that this cake is vegan! It's beautiful and sounds delicious! I've heard of Trex a few times recently - will have to look into it more!

        Reply

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      Kate Hackworthy in the kitchen

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      Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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