This classic vegan victoria sponge cake is so simple to make, just one bowl and step-by-step photos. Deliciously light and moist with no weird ingredients!
What could be more quintessentially British than a slice of Victoria Sponge cake and a nice cup of tea? How very Downton. Well here’s a deliciously light and moist vegan victoria sponge deep-filled with jam and buttercream that you will bake again and again once you’ve tried it, I promise!
Some years ago when I started vegan-ising cake recipes I got a bit fed up of all the cake recipes using vinegar to turn plant milk into a vegan ‘buttermilk’ as an egg replacer. One day a thought struck me as I was eating vegan yoghurt and granola for breakfast…. surely vegan yoghurt is basically the same as buttermilk, why not give it a go in a cake recipe?
So I did and this Vegan Victoria Sponge was born. It works so well – the yoghurt keeps the sponge incredibly moist, (especially if you can keep it in an airtight tin overnight – see my ‘top tips’ below. And there’s no weird vinegar, flax or chia seeds or funny ingredients – I’m pretty sure you’ll find all these ingredients in your nearest supermarket.
What you need to make your vegan Victoria Sponge
Dairy-free butter Do try to use a block ‘butter’ rather than spread out of a tub – you will get much better results. I used the new Flora Plant Butter block which is excellent, or Naturli block is also great if you can find it. It tends to be in the same aisle as the dairy butter at supermarkets.
Dairy-free yoghurt I tend to choose soya yoghurt (unsweetened) which gives the best results as it has the highest protein content of the various yoghurts available, and also no powerful flavours. But if you can’t use soya any other yoghurt will work fine – I like the new oatly oat yoghurts.
Dairy-free milk As above, I usually use soya milk for baking due to its protein content. Unsweetened is best.
Top Tips for making your Vegan Sponge Cake
Here are my top tips for making a perfect vegan Victoria Sponge Cake:
1. ‘Rest’ your sponge cake overnight in an airtight tin or tupperware. I know it sounds strange but this is the single most important thing you can do to improve the texture of your sponge. There’s something about the chemistry of vegan cakes that gives them a bit of a crispy outside layer when the first come out of the oven. I don’t know how it works but resting the cooled cakes overnight in a sealed tin or tub somehow draws the moisture right through the cake, so the sponge becomes extremely soft and moist, with no crispy coating. It is actually magic.
Don’t skip this step, even if it means staying up late the night before to make the cakes before adding the jam and buttercream the following day – this is the difference between an OK cake and a showstopper.
2. Get as much air into the margarine and sugar mixture as you can – eggs act as a raising agent as well as their binding properties, so by substituting them with soya yoghurt we just need to work a little harder to get plenty of air into the mixture for a really light sponge.
Do this by beating the margarine and sugar in a food mixer for much much longer than you think you need to – 4 minutes seems like an absolute age, but it will make such a difference to the cake, I promise!
2. Get the cakes into the oven as quickly as you can once you’ve added the flour and baking powder Raising agents start to work as soon as they come into contact with liquid. so have your tins prepared in advance, oven at the right temperature, and work quickly to get the cakes baking as soon as you can.
3. Use good quality dairy-free block ‘butter – a good quality block margarine makes all the difference, both to the sponge and the buttercream. Tub margarines have much too much water in them for baking.
4. Be generous with the fillings – you’ll see from my pictures that I don’t like skimping on the jam and buttercream! This is partly because when you serve someone a ‘vegan cake’ they are fully expecting it to be dry, tasteless and heavy. So if you serve them a light, moist and airy sponge slathered with lots of creamy buttercream and jam, they really won’t believe it’s vegan!
6. Get lots of air into the buttercream – I often use a whisk attachment on my food mixer for this (rather than the beater). A really light buttercream filling is just so creamy, and adds to the lovely airy texture of the cake.
I’ve deliberately made the buttercream fairly firm – if it were for, say, a cupcake topping I would add some plant milk or cream to loosen it up, but to make the cake easier to slice and eat you want a substantial buttercream here that won’t slip and slide around!
7. A controversial one…. don’t call it a Vegan cake! Just serve it up calling it a Victoria Sponge and I bet no one will guess it is ‘free-from’ anything at all. Tell them afterwards whilst basking in compliments!
Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “Absolutely the BEST textured cake I have ever eaten – plant based or otherwise. It never lasts long in our house!” Jenny
⭐️⭐️⭐️⭐️⭐️ “I have just made this as a two tier wedding cake and it was absolutely excellent! Totally recommend! Xx” Diane
⭐️⭐️⭐️⭐️⭐️ “This is such a wonderful recipe!!! I have struggled finding a vegan recipe that taste as good as its non-vegan counterparts and many other recipes come out really dense or reaking of vinegar. But this one baked great! Thank you very much for sharing such a brilliant recipe.” Krystle
⭐️⭐️⭐️⭐️⭐️ “The BEST Victoria sponge I have ever made, vegan or not! What an amazing recipe.” Kathryn
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
Please do save this recipe on Pinterest –> –> –> Sharing my posts helps me to keep creating free vegan recipes!
I love hearing from you! Do send me pictures of your very own vegan victoria sponge on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
Or you might like to take a look at my Vegan Baking Recipe Index for lots more delicious vegan showstoppers!
Freezing your Vegan Victoria Sponge
*Affiliate Link – I will earn a small commission if you order a product via this link.
The sponges freeze beautifully, but not the buttercream – so if you need to make these ahead just wait for them to cool completely, then put a piece of greaseproof paper between the two sponges, wrap them in foil and freeze until needed. Then just defrost, and sandwich together with the jam and buttercream when you need them.
You can also make some beautiful mini vegan victoria sponges – perfect for an afternoon tea. I use this brilliant mini loose-base sandwich tin* from Lakeland but if you don’t have one you could just bake a couple of big square cakes then use a round pastry cutter to cut out small-ish circles and sandwich them together with the jam and buttercream.
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
*Affiliate links
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
IF YOU LIKED THAT…
…. you might also enjoy these vegan recipes from The Veg Space:
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Vegan Victoria Sponge
Ingredients
For the sponge:
- 200 g dairy-free block margarine
- 300 g caster sugar
- 200 g dairy-free yoghurt Soya yoghurt (unsweetened) works best
- 200 ml dairy-free milk
- 3 tsp vanilla extract
- 400 g self-raising flour
- 2 tsp baking powder
For the buttercream:
- 150 g dairy-free block margarine
- 200 g icing sugar
- strawberry or raspberry jam
Instructions
- Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 22cm cake tins.
- In a food mixer, beat the margarine and sugar together for 2-3 minutes, (yes, really!), until pale and fluffy.
- Add the yoghurt, soya milk, and the vanilla extract, then the flour and baking powder and mix until fully combined. (Don't beat it, just a slow mix).
- Divide the mixture between the two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
- To make the buttercream, just beat the margarine and icing sugar in a food mixer for 3-4 minutes until very light and fluffy.
- When the cakes are completely cool, (a few hours at least), smother the top of one with plenty of jam.
- Pipe or spread the buttercream over the jam, then carefully sandwich the cakes together. Sprinkle the top of the cake liberally with caster sugar.
Video
Nutrition
For more vegan baking inspiration check out these recipes from blogger friends:
- Jac’s Triple Chocolate Donuts with Sprinkles from Tinned Tomatoes
- Helen’s Easy Ginger Cake from Fuss Free Flavours
- Sus’ Sugar Free Blood Orange Cake from Rough Measures
- Elizabeth’s Chocolate Cupcakes with Avocado Frosting from Elizabeth’s Kitchen Diary
- Nadia’s Vegan Gluten-Free Chocolate Mug Cake from Nadia’s Healthy Kitchen
- Rebecca’s Peanut Butter & Banana Bread from Munchies & Munchkins
Emily says
Amaazing! Saving this for my vegan friend’s birthday cake xx
Camilla @FabFood4All says
What a fabulous looking Victoria Sponge and such clever substitutions:-) Thanks for featuring my Banana Cake:-)
Roz says
this looks great – I’ve got friend who’s just gone vegan who’s big on cakes – will try this on her!
Munchies and Munchkins says
This looks great! Just as good as any other victoria sponge I’ve seen! My daughter can’t have dairy but also can’t have gluten or soya which is a real nightmare as gluten free being is HARD. We are using the new Flora dairy free spread here too which is quite good. I never knew stork was vegan. Thanks for adding my PB cake XX
Munchies and Munchkins says
I meant baking above not being!
Helen @ Fuss Free Flavours says
This looks fab Kate, and great tip on the Tomor which I’ve never heard of. I’ll need to try it.
Helen at Casa Costello says
I would absolutely love to conduct a taste test with this to see if people can tell? I didn’t realise that Stork was vegan (I should have been able to work it out though but never thought) – I find Stork ok for simple sponges but anything heavier it seems to struggle with. Well done on another month of veganism. Thanks loads for joining in with #Bakeoftheweek
Eb Gargano says
Great cake! You’d never guess it is vegan…pinning! Eb x
thevegspace says
Thanks Eb! I know – I totally fooled my father in law…. haha!
Robert says
Excellent job! Turns out really similar to a victoria sponge cake my mom made. Can see it on my site ^^
Hannah says
Great recipe! I’m just wondering if I am able to substitute the butter for oil?
thevegspace says
Hi Hannah, to be honest I’ve never tried it with oil so couldn’t tell you how it would turn out – sorry! Definitely worth a try though and let me know how it goes. Kate
Stephanie says
Hiya – I tried your recipe and whilst it tastes absolutely great, the texture is a little bit stodgy and it really didn’t rise much. I forgot to ‘fold’ the flour in slowly and just added it into the food processor and whizzed it up. Could this have been the problem?
Any advice you can offer would be great. I am trying to find the ultimate recipe so that I can make an eggless, dairy free wedding cake!! : )
Many thanks , Steph
thevegspace says
Hi Stephanie, yes its really important to be super-careful folding in the flour, or else all the hard work you did beating the marg & sugar for AGES to get lots of air in is completely wasted, as the air will be knocked straight out by whisking in the flour. I often don’t even use a mixer for the flour, just do it by hand with a spatula really slowly, and stop stirring the minute it is all combined. If it isn’t rising much there’s a chance your raising agent isn’t working properly – self-raising flour has a surprisingly short shelf-life as the baking powder in it loses its active power quite quickly, so if it has been lurking in the cupboard for a while try a brand new bag, or add an extra half teaaspoon of baking powder in there too. Hope that helps and good luck with the cake! Kate
Stephanie says
Thank you very much! I will give it another go. Steph
Rachel says
Just wondering how much xantham gum would be substituted for as there’s no amount specified for that. I’m not a big fan of chia seed grit and i’d liek to try a seed free cake. Thanks.x
thevegspace says
Hi Rachel, sorry about that – the xantham gum replacement PER EGG is a quarter of a teaspoon xantham mixed into 60ml water. I haven’t tried it in this recipe as I use flax or chia so sorry I can’t comment from first hand experience, but do let me know how you get on! Kate
Claire says
Best vegan Victoria sandwich I’ve ever made! My boyfriend says it tasted just like his granny’s – so the highest of compliments! Thanks for a great recipe 🙂
jo says
I made this cake today had to do a vegan and gluten free one so I replaced the flour with gluten free self raising and 1/2 tsp of xanthum gum. It worked really well one of the best free from everything cakes I’ve made. thanks for the great recipe.
thevegspace says
Oh that’s great to hear Jo, what a good idea re the xantham gum. I’ve never tried a gluten-free version before so its good to know that can be done!
Mel says
Hi! First of, that looks amazing, I was looking for a vegan victoria sponge for Xmas and I was just wondering if the cake (just the sponge) could be made the day before maybe, if they could keep quite fresh? And then just have to do the sandwiching filling bit just before serving it? If anyone has any experience making that recipe in advance, I’d appreciate any advice 🙂
Thanks,
Mel
thevegspace says
Hi Mel, Yes absolutely, as long as it is kept in an airtight tin it would be absolutely fine the next day. If you’re sandwiching it just before serving you could add some sliced fresh strawberries in the middle too – totally delicious but you can’t do it if you’re making the cake in advance as the juice runs into the sponge! Enjoy!
JOsie says
So many vegan cake recipes don;t work out. I have just made this and it truly is a great recipe! Great rise and tastes just like any other cake – good work! I will definitely using it as a base for my vegan trifle recipe and will give you a mention on my site when I share it this week. Thanks!
Nadia says
Hi there I was wondering if you could use plain flour instead? Im in Denmark and can’t seem to find Self raising flour, the danes don’t really use it. Any suggestions on getting a good rise without SRF?
Thanks so much!
thevegspace says
Hi Nadia, absolutely – you can easily make self-raising flour from plain by adding 2tsp baking powder per 150g flour. Hope it turns out well! Kate x
Nasima says
Hi,
Can you use a sweetener such as Stevia instead of the caster sugar, or would that impact the cake?
Thanks
thevegspace says
Hi Nasima, I’ve never tried using a sweetener so really don’t know how it would turn out – if you Google instructions for substituting sugar with stevia (to get the quantities right) I can’t see a reason not to, but having never tried I can’t guarantee how it would turn out!
Leanne McAteer says
Hi
My daughter cant have soya as well as dairy and eggs. Do you know how I could replace the yogurt in this? Would egg replacer be any good or Oatly cream/creme fraiche? Thanks
thevegspace says
Hi Leanne, yes I think oatly creme fraiche would be your best bet, or else coconut yoghurt would also work well, most supermarkets stock it these days. Hope it turns out well! Kate x
Carol Faccini says
Hi Kate,
just found your wonderful site and not from US! where names of ingredients, measures and oven temps can be different to GB. With your Victoria sponge recipe, would it work do you think with replacing the yoghurt with vegan creme fraiche please?
Thank you, Carol
thevegspace says
Good to hear from you Carol, yes that would work really well. Enjoy!
Louise says
Thank you for this recipe! It turned out amazing. I’ve been vegan for over 2 years and this is the best Victoria sponge recipe I’ve found. I did have to leave mine in the oven for 30 mins before it was cooked though. ????????????
Michelle-Louise says
I made this but it turned out stodgy despite hand mixing the butter and sugar, very carefully folding in the flour and having the oven at the right temp 🙁
thevegspace says
Hi Michelle, sorry to hear this – I’m not really sure what to suggest as it always turns out well for me, and I’ve had lots of other comments from people who have really enjoyed it. Sorry – hope it turns out better next time x
Claire Keating says
Is the temperature for an electric oven based on conventional or fan? I’ve got mine in at 160 fab, just done 20 mins and the top is still wobbly
thevegspace says
Hi Claire, the recipe is for a fan oven – ovens are all different and I go on how long it takes to cook in mine – just leave it in until it is cooked through. Hope it turns out well. Kx
Rebecca says
This was delicious! I’d like to make it again , does anyone know if the unfilled sponges freeze okay? I know you can freeze regular sponge cakes, I’m just not sure as this one contains soya yogurt.
thevegspace says
Hi Rebecca, glad you liked the recipe! Yes I freeze these all the time with no problem at all – the yoghurt is cooked into the sponge so not a problem. Kate x
Shivani says
Thank you SO MUCH For this! I cannot wait to try it X
thevegspace says
Ooh lovely – let me know how it goes!! x
libby says
Hi I’m looking to make a vegan wedding cake for my sister in law. Do you know if this cale would be suitable to ice with fondant icing? Also would the recipe work if I doubled the ingredients to make a larger cake?
thevegspace says
Hi Libby, yes its just like a ‘classic’ victoria sponge so would be fine covered in fondant, though it doesn’t keep for more than a few days so I would try to ice it as late as possible if you can. And certainly double the ingredients, the only thing that would be affected is the cooking time. Might be better to make three thinner layers than two really thick ones – a trial run might be a good idea! Hope that helps and do let me know how it goes, would love to see the finished cake! Kate x
Sara says
I notice you have the soya milk given in grams (recipe states 200 g). That isn’t a usual fluid measure so seems a bit odd to me, so thought I would check if that was right? Appreciate your response.
thevegspace says
Hi Sara, I use grams there because of how I tend to weigh things – I put my bowl on the scales and weigh the yoghurt then add the milk in and find it easier than getting a separate measuring jug out. But 100ml soya milk weighs about 102g so if you prefer to measure in a jug 200ml will work absolutely fine too. Hope that helps! Kate
Pipilota says
Hey!
I’m very eager to try the cake, as a vegan I usually get to eat only chocolate cake and I wanted something with real cream 🙂
But since I don’t have 2 small cake forms, do you think I could do with muffin forms and just cut them afterwards for filling them?
How would the cooking time change?
Thanks very much in advance!
thevegspace says
Yes absolutely! I’ve done this before and they are so lovely. I would start checking from about 15 minutes – just stick a toothpick/cocktail stick into one of the cakes and if it comes out clean they are ready to come out the oven. Hope they turn out well!
Pipilota says
Hey!
My little muffins just came out of the oven and they are really tasty 🙂
I reduced the sugar a little bit, next time maybe even a little more, as the cakes are quite sweet 😀
Haven’t tried the creme yet, but the cakes really turned out well! Thanks for this great recipe!
All the best,
Pipilota
Lorna says
I’m about to try this recipe as all others I’ve found to be soggy/dense can I ask tho the 200g of soya is that meant to be g or mls? Also is Oat milk an acceptable alternative?
thevegspace says
Hi Lorna, 1g = 1ml of milk so either grams or ml is fine – I measured it in g as I weigh mine in with the yoghurt when I make this, but either way will work fine! I’ve never tried it with oat milk but can’t imagine it would cause any problems as its really creamy just like soya. Let me know how it goes!
Amy says
Hi, do you think this would work as well with non-soy plant based milk/yoghurt such as oat milk etc? Thanks!
thevegspace says
Hi Amy, yes definitely – any dairy-free milk/yoghurt would work fine. I tend to use soya or oat as they are creamy and don’t have a strong flavour, but any you can find would work fine. Kate x
Rebecca Williams says
Hello, I was wondering would this cake be ok to be covered with sugar fondant and decorated? I’m vegan and making a cake for my nan’s birthday her favorite is Victoria sponge but i wanted to cover it and do a golf themed cake.
Many thanks
Kate Ford says
Yes absolutely, a lot of people have tried this and it has worked really well. Hope it goes well!
Laura says
I’ve made this cake several times now and its fabulous! I reduced the sugar to 200g as it was a bit sweet for me but the sponge is delicious. Best cake recipe I’ve come across since becoming vegan.
Kate Ford says
That’s so great to hear – thanks Laura!
Nicola says
Can I exchange soya yogurt with coconut yogurt do you think
Kate Ford says
Yes absolutely. It might have a bit more of a background flavour as it tastes slightly stronger than soya yoghurt, but not an unpleasant taste at all. Enjoy! X
Gary says
Hi I’ve been trying to make a good vegan lemon and poppy seed cake with limited success. Do you think that if I added the lemon into the wet ingredients and folded poppy seeds in with the flour that I could adapt the above recipe?
Thanks in advance:)
Kate Ford says
Hi Gary, a better bet might be to add poppy seeds to my lemon cake recipe here: https://www.thevegspace.co.uk/recipe-easy-vegan-lemon-cake/ – if you add the drizzle syrup its really lemony, a lovely moist cake and would be perfect with poppy seeds! Hope that helps.
Caroline says
Hi how would I make this as a chocolate cake? Thanks
Caroline says
Hi, how could I turn this into a chocolate cake? Thanks
Kate Ford says
Hi Caroline, just add cocoa powder in with the flour (check it is vegan) – about 4 tsbp. Enjoy!
LauraGrace says
Amazing! This recipe results in a tatsy, fluffy sponge which actually rises perfectly – very clever ingredients combination! Versatile and simple to make – can’t wait how to see my attempt at your vegan toffee apple cake goes 🙂 Thanks so mucb for the recipe!
Kate Ford says
That’s great to hear, thanks so much Laura! Kx
Susan Lee says
Just made your vegan Victoria sandwich cake , oh boy am I impressed. I have always struggled to make a “normal,” Victoria Sandwich but your recipe is fantastic. Thank you so much.
Kate Ford says
That’s great to hear – thanks so much Susan! X
Nikhil says
This is a really good recipe! First time actually baking and it tasted as good as it looked!
If I was to make it less sweet for family who cannot have so much sugar, what would I do?
Kathryn says
The BEST Victoria sponge I have ever made, vegan or not! What an amazing recipe. I used the extra protein soya yoghurt which helped to give a brilliant rise.
Kate Ford says
That’s fantastic to hear, thanks so much Kathryn! X
Hema says
OMG! I made this heavenly cake just now!
So many vegan cake recipes and THIS IS THE BEST ONE BY FAR! Im from the UK and its nearly 1am, I’m baking last minute for a leaving do!
I am vegetarian and not a vegan but as we don’t eat eggs I always look for vegan recipes. This is my first ever review (after trying many many recipes) and you have won my vote for best vegan cake ever!
As opposed to some of the negative reviews- The cake does rise twice as much, it only requires 20 minutes to cook and even though the curdled look made me think it was going to be a big disaster it has been the best vegan cake I have made! Very close to the eggless bakery cakes we get. Follow her instructions carefully and you can’t go wrong! so many tips in the blog and also a lot of trouble shooting in the reviews, it’s hard to ruin this cake!!!
Thanks for sharing this amazing recipe! I can’t wait for peoples comments at work tomorrow. will def try more of your recipes.
Thanks
Kate Ford says
That’s so great to hear – thanks for the review Hema! X
Erin says
Can I use all purpose flour? I dont usually have self rising.
Kate Ford says
Yes that’s fine, just add 2tsp baking bowder for every 150g plain flour.
Emily says
This recipe is gorgeous! I’ve tried so many vegan cake recipes over the past few years and have always been dissapointed, but this is by far the best cake recipe i’ve found. Thank you for sharing! 🙂
Kate Ford says
That’s just brilliant to hear, thanks Emily!
Ola says
Could I pour the batter into a larger tin and after it’s baked and cooled down cut into slices? Just wondering whether it would still rise in a larger tin (24-26cm). I would really appreciate your reply as planning to make this for my daughter’s birthday in a few weeks’ time!
Sue says
Do you have to sift the flour xxxxxxx
Kerri says
I’ve tried this recipe, it’s great. The only thing I found is it took a lot longer in the oven. Is 180 at fan or normal? Tempted to try it on 200 and see if it bakes quicker.
Emma says
This looks absolutely amazing, I’ve been asked to make a vegan birthday cake for 20 children, would upping the ingredients to a 9 inch tin still be OK?
Jean Evans says
Hi
I am so impressed with your recipe. I had a slight issue, when I removed the cake from the oven, it deflated !!!
Do you know why it might have done that?
James says
Fantastic recipe, and best of all nobody knew it was a vegan cake!
Jake says
Hi, is there any substitute for the yoghurt pls?
Vegan yoghurt costs like an arm here 🤭😒
Thanks in adv!
Margaret Wheeldon says
Love this vegan victoria sandwich cake, a super recipe. Has anyone made it and then frozen it to use at a later date? Also what is it’s keeping qualities? How long does it last in or out of the fridge?
Andromeda says
This cake recipe is incredible! I have made it twice in the past two weeks- once as the base of a Baked Alaska and tonight as a straight forward vanilla sponge. Tonight I used coconut yoghurt and coconut milk. My family just love it! Definitely my go to sponge. Thank you!
Jenny says
I’ve never made a Vegan cake before and I was totally unconvinced that it would rise and also taste ok. I have to admit that I was totally wrong on both counts. I used coconut milk and yoghurt instead of soya and I had so many comments on how nice it was. I have passed on the recipe! Thanks Kate xx
Tara Co says
Hi! This looks great 🙂 Do you think I could make it in one 24 cm tin and then half it? If so, how long would you recommend I leave it in for? Thank you.
Kate Ford says
Hi Tara, yes I’ve done this before – the only thing is the outside tends to get a bit crispy as you need to leave it in the oven longer, but if you have time to make it then leave it in an airtight tin or tupperware overnight before serving it, the crispiness will disappear and it will all be lovely and soft. I would leave it an extra 10 mins in the oven to start with, then just keep testing with a knife every 5 mins or so until it comes out clean. Hope that helps! Kate x
Jennifer Mitchell says
Made this Victoria sponge for my husband’s friend who came for dinner. He doesn’t usually eat desserts. I served him this after dinner and he demolished two pieces in a very short period of time! That says it all. The cake was so moist and light. I was sceptical initially that a vegan cake without eggs could have such a wonderful crumb. This recipes is definitely a keeper. 🙂
Ames says
Hi,
Made this tonight and it worked so well! Gorgeous soft texture and a lovely flavour. Have been vegan about four months and a proper cake, with lots of icing, has been the only thing I’ve missed. This really fixed my craving, and without any impossible to find ingredients. Thank you so much! 💛💛💛
Kate says
Just made this Victoria sponge cake, but used gluten free self raising flour. Hands down the best egg free sponge cake I’ve made! So light and fluffy yet moist. The yoghurt and milk works so well as opposed to using flax seed which can leave a weird lining on your teeth. I’ve already passed it on to 3 other people, and will definitely be making again!
Lorna says
I can’t bake and any vegan cakes I have tried so far have been dry and fairly rank! This was absolutely amazing. My daughter is allergic to milk and eggs and she loved this when I made it today. Will be baking it for her birthday as that will be during lockdown. Thanks for the free recipe!
Caroline says
WOW!! This cake was a hit among everyone in my family. I can’t pick a favourite part about it. I loved how the cream layer had a hint of lemon in it. The sponge baked perfectly and had a wonderful vanilla taste – it was all just heavenly. Will be saving this recipe to make again and again.
Jack L says
Follow the tips, and this makes a really good cake. I used this recipe for the sponges in a Battenburg cake, just swapping the vanilla for almond and adding some colouring. This is the best sponge I’ve ever baked, vegan or not. Thanks Kate!
NG says
HONESTLY INCREDIBLE RECEPIE. have not been able to make a good vegan vanilla sponge despite being a decent baker. Finally this is THE ONE
Kaden says
This was a HUGE hit! My girlfriend told me even her gran would love it. We used store bought vegan whipped topping because we didn’t have enough powdered sugar for the cream, but it was still good. Thank you for making my girlfriend’s mum’s birthday cake great!
Krystle says
This is such a wonderful recipe!!! I have struggled finding a vegan recipe that taste as good as its non-vegan counterparts and many other recipes come out really dense or reaking of vinegar. But this one baked great! It’s fluffy, has a great bounce and tastes amazing! I stuck to the recipe using Vitalite, Soya milk and Soya yogurt and can not fault it one bit! Thank you very much for sharing such a brilliant recipe!
Sarah Jameson says
Help! My son says this is the best cake he has ever tasted and now wants me to make it for his wedding! Any suggestions on how I can adapt it?
Diane Leach says
Omg! I want to make it for a wedding too and was just about to see if I should change anything! ❤️ I was planning on making it a naked cake 🍰
Diane Leach says
I have just made this as a two tier wedding cake and it was absolutely excellent! I made a mixed berry sponge filling with a little lemon to change it up. I made it one day in advance and it was iced as a naked cake, it held well and stayed wonderfully soft and moist. I used 10inch and 8inch pans but I slightly over made batter, doing 2 batches of double recipe and I ended up with an extra 10inch and 8 inch cake layer haha! So to make a two tier with those sizes with a sandwich on the top and bottom you won’t need quite that much! Maybe 3x recipe. I also used cake card in between the layers and some dowels for support. Absolutely recommend! Xx
Kate Ford says
How brilliant! I’d love to see a picture – so glad it worked out well. Kate x
Jessica says
I have made this recipe countless times and everyone always loves it! I was wondering if it could be made into cupcakes and if so what quantities and cooking time would you suggest? Thanks so much!
Kate Ford says
Hi Jessica, it absolutely could, but you might also like to take a look at my Vegan Vanilla Cupcakes recipe in the baking recipe index – the sponge mixture is very similar, but the quantities and baking time etc are adjusted for cupcakes instead. Hope that helps! Kate x
Jenny says
Absolutely the BEST textured cake I have ever eaten – plant based or otherwise. It never lasts long in our house!
Kate Ford says
Brilliant!! So glad to hear it, thanks Jenny x
Sabrina says
Hi . I think I will have a go at this as I want to try and make a cake for my sons birthday. As I only need it egg free, can I use normal dairy rather than dairy free / soya yoghurt etc?
Kate Ford says
Hi Sabrina, yes absolutely, dairy milk and yoghurt will work too. Kate
Sukhy says
I was a bit sceptical as have tried lots of eggless recipes before so halved all the ingredients just in case I didn’t like it.. I wish I hadn’t. It turned out lovely, not dense or stodgy but light and, springy. I would however reduce the sugar in the buttercream next time as it was too sweet for me. Delicious! Thankyou.
Kate Ford says
That’s so great to hear, thanks Sukhy x
Megan says
I made 1+1/2 of this recipe to make three tiers – check it out on instagram – fab recipe – cake was moist for days! @veganmgn . Huge thanks – made my friends 30th!
Kate Ford says
Oh how lovely, thanks so much – will look it up on insta! Xx
Vanessa Warwick says
Hi Kate,
Lovely cake 🥰 I’ve made your red velvet cake the other day, too and it was a huge hit. The only thing I’m finding is that the baking times don’t work for me at all. I need to bake for 30 mins at least… perhaps it’s because I am using spelt flour although I have never found it altering baking times substantially in other recipes? Much love and thank you for sharing the cake love 💚