Classic Victoria Sponge Cake

Easy to make, moist and absolutely delicious – what more could you want!

Head of Campaigns, Viva!: “Oh my gosh, oh my gosh, this is literally the best cake I’ve ever eaten!”

Easy recipeEasy Freezable recipe Cheap as chickpeas Kid recipe
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Preparation time

15 min

Cook time

25 min

Total time

40

Meal

  • vegan-desserts

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 

  • 75g/⅓ cup vegan margarine
  • 75g/⅓ cup vegetable shortening (eg Trex)
  • 1 tbsp vanilla extract
  • 2 tbsp plant milk
  • 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 worksurface (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. Mix all ingredients together until smooth.

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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