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Vegan Victoria Sponge Cake
5 from 86 votes

Vegan Victoria Sponge Cake

The Vegan Victoria Sponge Cake is a classic two-layer sponge made without dairy or eggs, using plant-based milk and solid vegetable shortening as fat. The batter is flavored with vanilla and apple cider vinegar, then baked until light and fluffy. Layers are filled with strawberry jam and dairy-free buttercream, creating a soft, sweet cake suitable for vegan diets and afternoon tea.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 10
Calories: 425 kcal
Course: Dessert
Cuisine: International, British

Ingredients

  • 1 ⅓ cups dairy-free milk almond, oat etc.. work well, 300ml
  • 1 tablespoons apple cider vinegar or lemon juice
  • 3 ⅓ cups self-raising flour 325g
  • 1 cup caster sugar 200g
  • ¾¾ cup solid vegetable shortening plus extra for greasing, Crisco or Trex, 150g
  • 2 teaspoons vanilla extract
  • 1 teaspoons baking powder
For the filling
  • ½ cup solid vegetable shortening Crisco or Trex, 100g
  • 1 ⅛ cups powdered sugar sifted, 150g
  • 1 teaspoons vanilla extract
  • 4 tablespoons strawberry jam
icing sugar, to decorate

Instructions

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  1. Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
  2. Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
  3. 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.
  4. 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:
  1. 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:
  1. 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.
  2. Sift a dusting of icing sugar over the top layer.

Notes

  • Store the cake in an airtight container for up to four days to keep it fresh.
  • Use any preferred jam variety; strawberry is traditional but others like raspberry or apricot work well.
  • Optionally dust the top with caster sugar or decorate with fresh strawberries for presentation.
  • Suitable as a vegan birthday cake or for afternoon tea occasions.

Nutrition Information

Calories 425kcal (21%) Carbohydrates 63g (21%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 4g (20%) Sodium 204mg (9%) Potassium 93mg (2%) Sugar 37g (74%) Vitamin A 955IU (19%) Vitamin C 0.7mg (1%) Calcium 64mg (6%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 63g 21%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 4g 20%
Sodium 204mg 9%
Potassium 93mg 2%
Sugar 37g 74%
Vitamin A 955IU 19%
Vitamin C 0.7mg 1%
Calcium 64mg 6%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.