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Vegan Victoria Sponge Cake

Desserts

Jennifer Scott
August 29, 2025

why make this recipe

Vegan Victoria Sponge Cake is a delightful treat that is not only easy to make but also completely plant-based. This cake offers a light and fluffy texture with sweet and tangy flavors. Whether you are vegan, lactose intolerant, or just want to indulge in a delicious dessert, this cake is perfect for any occasion. It’s an excellent way to impress your friends and family with a classic dessert that everyone can enjoy!

how to make Vegan Victoria Sponge Cake

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 cup almond milk (or any plant-based milk)
1/2 cup vegetable oil
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Vegan buttercream (for filling)
Raspberry jam (for filling)

Directions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In another bowl, whisk together almond milk, vegetable oil, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, spread a layer of raspberry jam and vegan buttercream between the cakes, and then top with more buttercream if desired.
Serve and enjoy your delicious vegan Victoria sponge cake!

how to serve Vegan Victoria Sponge Cake

You can serve the Vegan Victoria Sponge Cake as a delightful dessert at parties, family gatherings, or even for afternoon tea. For an extra touch, dust the top with powdered sugar or add fresh berries. It’s also lovely with a cup of tea or coffee.

how to store Vegan Victoria Sponge Cake

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week. You can also freeze the cake for up to three months. Just make sure to wrap it well in plastic wrap and aluminum foil before freezing.

tips to make Vegan Victoria Sponge Cake

Make sure all your ingredients are at room temperature for better mixing.
Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
Allow the cakes to cool completely before adding any filling to prevent melting or sliding.
Feel free to adjust the sweetness by reducing or adding sugar according to your taste.

variation

You can vary this recipe by using different fillings like lemon curd or other fruit jams. You can also change the flavor by adding cocoa powder to make a chocolate version of the cake or incorporating different spices.

FAQs

1. Can I use a different type of milk?
Yes, you can use any plant-based milk such as soy, oat, or coconut milk.

2. Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend to make this cake gluten-free.

3. How can I make the buttercream frosting?
To make vegan buttercream, whip together vegan butter with powdered sugar, a splash of plant-based milk, and a splash of vanilla extract until creamy and smooth. Adjust the milk for your desired consistency.

Enjoy making and sharing your Vegan Victoria Sponge Cake!

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Jennifer Scott

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