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!
Jump to:
📝 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.
FAQs
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
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.
📖 Recipe
Vegan Victoria Sponge Cake
Ingredients
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
Instructions
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.
Video
Notes
Nutrition
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!
For more vegan baking inspiration check out these recipes from blogger friends:
- Helen's Easy Ginger Cake from Fuss Free Flavours
- 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
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding
Sarah says
Looks delicious. Do you know if another dairy free yoghurt could be used instead as I'm allergic to soya? Thank you
Kate Ford says
Yes absolutely - soya is the best performing as it has the highest protein content, but oat yoghurt would also work fine. I tend to avoid coconut yoghurt in cakes as it leaves a trace of coconutty flavour but do experiment to work out which is your favourite! Kate x
Alan says
Hi Kate!
Did you ever give permission for Vegan Life magazine to publish this recipe? Because I believe they’ve plagiarised your recipe and not given you credit. Here’s the link: https://www.veganlifemag.com/vegan-recipe/victoria-sponge/
Sorry this happened. This is a truly excellent recipe and it saddens me to see you not credited for your hard work.
Kate Ford says
Thanks for spotting this Alan - no I hadn't ever been asked for permission and it is really frustrating. Unfortunately it is not really worth trying to do anything about it but this happens all the time in the world of online recipes. Another blogger has now copied 'their' recipe (changing a few ingredients but crediting them in the post at least), and now ranks above me in Google for a recipe I put so many hours of testing and hard work into. Thanks for sharing my frustration!
Jenny says
Hi Kate, I recently saw another blogger who had adapted your recipe from Vegan Life magazine. She contacted them to say thank you and they actually gave you credit! Her blog is : domesticgothess.com So the magazine actually is aware and gave credit where is was due. 🙂
Kate Ford says
Thanks so much for letting me know Jenny, that's great.
Jody says
After losing the amazing recipe I used for my wedding cake I was so hopeful for this one after reading the reviews. I followed it exactly but for some reason it’s been in the oven for nearly an hour now and is still not quite cooked in the middle, and overdone on the top. I’m not hopeful for its taste. Luckily it’s just for my 3 year olds birthday so I’m sure once it’s decorated she’ll still love it.
Kate Ford says
Oh no I'm sorry to hear that Jody. Are you making it in a very big tin, or have you got an oven thermometer to double check the temperature? I've made this so very many times in different ovens and never had a problem, it definitely shouldn't take an hour to cook.
Michelle says
Such a beautiful and delicious recipe! Made this for some friends who are vegan and they loved it!
Kate Ford says
Thanks for the feedback and so glad you enjoyed it.
Julie says
Hi Kate so happy to have found this recipe. My grandson is allergic to eggs. Going to bake this for his 1st birthday. Will the fage yoghurt work in this recipe. Many thanks 🙏
Kate Ford says
Hi Julie, I've never tested it with dairy yoghurt but I'm sure it will work - I wouldn't use the fat-free Fage yoghurt, but the one that has a bit more fat in. Let me know how it turns out! X
Abi says
I was really sceptical of this recipe, but it is amazing so light and fluffy. Everyone loved it, 10/10 would recommend.
Kate Ford says
Oh that's great to hear, thanks Abi!
Sarah says
Is it possible to substitute vegan butter with vegan shortening? There is even less water in shortening and it's so so much cheaper where I live. But I'm worried about the flavour or lack thereof. Any opinions on this? I know it's not uncommon to use it when baking cookies but what about a sponge cake and buttercream frosting?
Kate Ford says
Hi Sarah, I've heard of people using half and half shortening and vegan butter in both sponge cakes and buttercream with really good results, however I haven't tested the recipe with 100% shortening so couldn't say what the results will be. Please let me know if you do give it a go!
Michelle O'Mahoney says
Has anyone tried doing this cake gluten free? How much flour would i use?thanks in advance.x
virginia says
Thank you so much for sharing this recipe Kate! Definitively a game changer for me as I had been struggling for the past four years with vinegar and baking soda with the necessary (most needed) variations thereof . Finally a soft, moist texture with a delicate taste. I made one Victoria sandwich as per your directions and one orange marmalade sandwich soaked in its orange syrup: my guests wanted me to tell you how happy they were this afternoon. Best wishes from sunny Italy
Kate Ford says
This is wonderful to hear, thanks so much Virginia x
Becky says
Hi Kate, looks like a great cake, I’d like to make it for my partners birthday. I have 20cm round cake tins instead of 22cm as you suggested in the recipe, can you advise how I should adjust the cooking time when using 20cm tins please? Thanks!
Kate Ford says
Hi Becky, as all ovens are different and it is only 2cm difference, I would say just keep an eye on it - maybe check it at 18 minutes if it looks OK through the door, either press down lightly on the top and see if it springs back, or insert a knife or skewer and see if it comes out clean. If not, leave it in for another 4-5 minutes then test again. Sorry not to be able to give an exact figure but there are so many variables it is really just a case of keeping an eye on it. Kate x
MJP says
Hi Kate. Thanks for recipe. Have bought ingredients
and looking forward to making the sponge. What I really want to know is what make/size the cake tins are in the picture. They look really good and would like to purchase a set like these. Thanks!
Kate Ford says
Hi, that's great - hope they turn out well! My tins are these loose-bottomed ones from Lakeland, I can't recommend them enough - pleasingly heavy and nothing has ever stuck in them! https://amzn.to/3pEky1B Enjoy x
MJP says
Thanks for link. I recently purchased a good quality 18cm tin set also with a nice weight to them. However I really like the idea of the side ‘handles’ and need a bigger diameter set so will probably buy these. As I will be using the 18cm/7”tin size I might reduce the quantities a bit although they do have a generous 2” depth so it could be o.k as is.
Considering using half wholemeal s/r flour & half white s/r flour -advice welcome!
Thanks again for link and sharing recipe.
Vanessa says
I’ve made it twice in a week. Everyone loved it! I did make my own vegan strawberry raspberry jam. I’m known for my vegan tiramisu but I have a feeling this will be right up there when I’m asked to bring dessert. Thanks for this scrumptious recipe!
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 💚
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
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
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
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
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
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
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!