Vegan Victoria sponge cake on a cake stand with strawberry jam next to it. Get the recipe.
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5 from 21 votes

Vegan Victoria Sponge Cake

This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl! 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: British, International
Servings: 10
Calories: 425kcal
Author: Kate Hackworthy | Veggie Desserts


  • 1 + 1/3 cups (300ml) dairy-free milk almond, oat etc.. work well
  • 1 tbsp apple cider vinegar or lemon juice
  • 3 + 1/3 cups (325g) self-raising flour
  • 1 cup (200g) caster sugar
  • 3/4 cup (150g) Crisco or Trex (solid vegetable baking fat) , plus extra for greasing
  • 2 tsp vanilla extract
  • 1 tsp baking powder

For the filling

  • 1/2 cup (100g) Crisco or Trex (solid vegetable baking fat)
  • 1 + 1/8 cups (150g) powdered icing sugar sifted
  • 1 tsp vanilla extract
  • 4 tbsp strawberry jam

icing sugar, to decorate


    • Heat oven to 180C/350F. 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.



    Tips and Tricks:

        • 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


    Calories: 425kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 204mg | Potassium: 93mg | Sugar: 37g | Vitamin A: 955IU | Vitamin C: 0.7mg | Calcium: 64mg | Iron: 0.4mg