Classic Vegan Victoria Sponge Cake

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

40

Meal

  • vegan-desserts

Servings

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

Instructions

Cake

  1. Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
  2. Grease and line 2 round cake tins (approx. 8″ diameter).
  3. In a large mixing bowl, thoroughly combine all of the dry ingredients.
  4. In a large jug, stir together all the wet ingredients and then leave for a few minutes.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
  6. 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).
  7. 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

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

Assembly

  1. Remove one of the sandwiches from the tin and spread half the butter icing over the top.
  2. Add a layer of jam on top of the butter icing then place the other half of the cake on top.
  3. 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).
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