This vegan Victoria sponge cake is so easy to make with NO weird ingredients! A light and fluffy sponge piled with jam and buttercream.
🍴Why you will love this recipe
What could be more quintessentially British than a slice of Victoria Sponge cake and a nice cup of tea? 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!
The sponge is made with dairy-free block margarine which behaves just like butter in baking, and uses vegan yoghurt as an egg-replacer. This works so well - keeping the sponge really light and moist, without having to use vinegar, flax seeds or any other strange ingredients!
Do read my Top Tips below before you start for showstopping results. Keeping the cakes in an airtight tin overnight before adding the jam and buttercream makes them incredibly soft and moist, it is almost like magic!
📝 What you need
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.
👩🏽🍳 How to make your Vegan Victoria Sponge Cake
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Grease and line two 23cm cake tins. Beat together the dairy-free block margarine and caster sugar until light and fluffy.
Add the dairy-free yoghurt, soya milk, and vanilla extract, then the flour and baking powder. Mix until fully combined. Divide between the cake tins then bake for 20-22 minutes.
When the cakes are completely cool, smother the bottom layer with jam. Make the buttercream and spread it thickly over the jam, then add the top layer. Scatter with caster sugar then serve.
🔪 Top Tips and FAQs
Here are my top tips for making a perfect vegan Victoria Sponge Cake:
'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. This draws the moisture right through the cake, so the sponge becomes extremely soft and moist, and loses its crispy crust.
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, the oven at the right temperature, and work quickly to get the cakes baking as soon as you can.
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.
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.
If kept in an airtight cake tin or container this victoria sponge keeps moist for 2-3 days.
In this recipe the vegan yoghurt and soya milk are used as the egg replacer. They have a good protein content so behave like eggs to bind the cake mixture, and work with the baking powder to give a good rise to the sponge cakes.
You can also use flax 'eggs', (a mixture of ground flax seeds and water), though they produce a slightly more heavy, dense sponge, or a shop-bought egg-replacer, though these often lead to a more crumbly cake.
⭐️ 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
Vegan Victoria Sponge Cake
For the sponge cakes:
- 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 soya milk (unsweetened) works best
- 3 teaspoon vanilla extract
- 400 g self-raising flour
- 2 teaspoon baking powder
For the buttercream:
- 150 g dairy-free block margarine
- 200 g icing sugar
- strawberry or raspberry jam
For the cakes:
- 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 until pale and fluffy.
- Add the yoghurt, soya milk, and vanilla extract, then the flour and baking powder. 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. Rremove from the oven and turn out onto a cooling rack.
For the buttercream:
- 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 bottom layer 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.
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For more vegan baking inspiration check out these recipes from blogger friends:
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