VEGAN VICTORIA SPONGE RECIPE

This easy one-bowl vegan Victoria sponge 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.

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.

VEGAN VICTORIA SPONGE CAKE

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.

COOK’S TIPS

• 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 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

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.

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

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.