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Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

Kate Ford | The Veg Space
A light and fluffy vegan Victoria sponge cake, sandwiched with buttercream and jam.  So easy to make with no weird ingredients!
4.82 from 81 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cake
Cuisine British
Servings 12 slices
Calories 445 kcal

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

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.

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 74.1gProtein: 4.8gFat: 14.9gSaturated Fat: 2.7gSodium: 199mgPotassium: 156mgFiber: 1.3gSugar: 42.6gCalcium: 67mgIron: 2mg
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