Classic Vegan Victoria Sponge Cake

Name: Classic Vegan Victoria Sponge Cake
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: Cake; Dry ingredients; 400g/2½ cups self-raising flour; 275g/1 ⅜ cups golden caster sugar; 2 tsp baking powder; ½ tsp salt; Wet ingredients; 400ml/1¾ cups soya milk; 150ml/⅔ cup neutral oil (eg rapeseed); 1 tbsp vanilla extract; 1 tbsp cider vinegar; Butter icing; 100g/8 tbsp firm vegan butter, chilled; 1 tbsp vanilla extract; 1 tbsp plant milk (add more if necessary but only do this tiny bit by bit); 500g/4 cups icing sugar, sieved; Other; Layer of jam – use as much as you like; Optional strawberries for decoration

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Treat yourself to a slice (or two) of this vegan victoria sponge cake – our take on an absolute British classic. It’s easy to make, moist and absolutely delicious – what more could you want?

Here’s what the head of Viva! Campaigns had to say on this recipe: “Oh my gosh, oh my gosh, this is literally the best victoria sponge cake I’ve ever eaten!”.

But don’t take our word for it; give it a try and see for yourself!

Freezable

Cheap

Kids recipe

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Preparation time

15 min

Cook time

25 min

Total time

Meal

vegan-desserts

Servings

Ingredients

Cake

Dry ingredients

400g/2½ cups self-raising flour
275g/1 ⅜ cups golden caster sugar
2 tsp baking powder
½ tsp salt

Wet ingredients

400ml/1¾ cups soya milk
150ml/⅔ cup neutral oil (eg rapeseed)
1 tbsp vanilla extract
1 tbsp cider vinegar

Butter icing

100g/8 tbsp firm vegan butter, chilled
1 tbsp vanilla extract
1 tbsp plant milk (add more if necessary but only do this tiny bit by bit)
500g/4 cups icing sugar, sieved

Other

Layer of jam – use as much as you like
Optional strawberries for decoration

Instructions

Cake

Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
Grease and line 2 round cake tins (approx. 8″ diameter).
In a large mixing bowl, thoroughly combine all of the dry ingredients.
In a large jug, stir together all the wet ingredients and then leave for a few minutes.
Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
Evenly distribute the cake mixture between the two tins. Tap the tins on the side of the worktop (this stops the raising agents from working too quickly).
Place them in the oven for 20-25 minutes or until lightly golden and a knife/skewer comes out clean. Leave to cool completely.

Butter icing

Using an electric hand whisk, thoroughly combine all of the ingredients until you get the desired consistency.

Assembly

Remove one of the sandwiches from the tin and spread half the butter icing over the top.
Add a layer of jam on top of the butter icing then place the other half of the cake on top.
Spread the other half of the butter icing over the top of the cake and decorate with a dusting of icing sugar and strawberries (optional).

Keywords

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Classic Vegan Victoria Sponge Cake

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

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