Vegan Victoria sponge cake – a light, soft egg-free and dairy-free vanilla sandwich cake filled with jam and vanilla buttercream. Easy to make and perfect for Afternoon Tea.
I’m on a mission to recreate vegan versions of classic bakes, and the Victoria sponge is a perfect candidate. This vegan Victoria sponge remains light, tender and moist, with the traditional combination of jam and a touch of vanilla buttercream. It’s ideal for birthdays, afternoon tea, or any casual celebration where you want a familiar, crowd-pleasing cake.
What Is Victoria Sponge Cake?
The Victoria sponge, or Victoria sandwich, is a classic British cake named after Queen Victoria, who enjoyed a slice with her afternoon tea. Traditionally it consists of two layers of sponge filled with jam and sometimes cream or buttercream. The vegan version preserves that simple charm while using plant-based ingredients.
The Best Ingredients
Vegan block butter: Use a solid block-style vegan butter (the foil-wrapped blocks), not the spreadable tub. Block butter has the right fat content for baking and contributes a lot of flavour. Naturli Vegan Block is my favourite when I can get it; alternatives include Stork block, Flora plant butter block, or Earth Balance buttery sticks in the US.
Non-dairy yogurt: Yogurt replaces eggs and helps keep the cake soft and moist. I used a vanilla soy yogurt, but plain or a thinner coconut yogurt will also work. Avoid very thick set-style yogurts.
Jam: Strawberry or raspberry jam is traditional and pairs beautifully with vanilla sponge. Purists might argue for jam only, but the buttercream adds a modern touch.
How To Make Vegan Victoria Sponge Cake
(See the recipe card below for full ingredient amounts and exact measurements.)
For best results use gram measurements with a digital scale. Cup measures can be inconsistent for reliable baking results.
Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm (7.5–8in) round cake tins and line the bases with baking parchment.
Cream the softened vegan block butter and caster sugar together with an electric mixer until very light and fluffy. This step incorporates air and helps create a fine, tender crumb.
Add the non-dairy yogurt, non-dairy milk, vanilla extract, self-raising flour, baking powder and bicarbonate of soda. Gently fold or mix until you have a smooth batter, taking care not to over-beat and knock out the air.
Divide the batter evenly between the prepared tins and bake for about 25–35 minutes, until the cakes are springy and a skewer inserted into the center comes out clean.
Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
When the cakes are cool, make the buttercream. Whisk softened vegan block butter with sifted icing sugar and a little vanilla extract until smooth and fluffy. If the buttercream is too stiff, add non-dairy milk a teaspoon at a time until you reach the right consistency.
Place one cake layer on a serving plate and spread a generous layer of jam over it. Pipe or spoon blobs of buttercream on top of the jam—using a piping bag with a large round nozzle creates the classic look—or spread the buttercream first and then add the jam.
Top with the second cake layer and finish with a light sprinkle of caster or sifted icing sugar. Slice and serve.
Top Tips
- Bring all ingredients to room temperature before starting; cold yogurt or milk can cause the butter to firm up and the batter to curdle.
- Strawberry or raspberry jam is traditional, but use your favourite flavour. Lemon curd is also a lovely alternative filling.
- Sprinkle caster sugar on top or dust with sifted icing sugar for a classic finish.
- If you don’t have self-raising flour, use plain flour and add an extra 2 tsp baking powder (total 3 tsp).
- Serve with fresh berries for a seasonal touch.
- Store leftovers in an airtight container for up to four days.
- Enjoy with a cup of tea.
More Classic Vegan Cakes
- Vegan chocolate fudge cake
- Vegan lemon drizzle cake
- Vegan carrot cake loaf
- Vegan courgette (zucchini) cake
- Vegan coconut layer cake
- Easy vegan ginger cake
- Vegan biscoff banana bread
- Easy vegan chocolate cake
- Vegan Christmas cake
- Vegan apple bundt cake
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Vegan Victoria Sponge Cake
Ingredients
Cake:
- 175 g vegan block butter, softened
- 250 g caster (superfine) sugar
- 175 g non-dairy yogurt (room temperature)
- 175 ml unsweetened non-dairy milk (room temperature)
- 2 ½ tsp vanilla extract
- 350 g self-raising flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
Buttercream:
- 125 g vegan block butter, softened
- 220 g icing (powdered) sugar, sifted
- 1 tsp vanilla extract
- strawberry or raspberry jam
- caster sugar for sprinkling
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19–20 cm round cake tins and line with baking parchment.
- Cream together the butter and sugar with an electric mixer until very light and fluffy.
- Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda. Mix gently to a smooth batter, taking care not to overwork it.
- Divide the batter between the tins and bake for 25–35 minutes until springy and a skewer comes out clean.
- Cool the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the buttercream by whisking the softened butter, icing sugar and vanilla until smooth and fluffy. If needed, loosen with a little non-dairy milk, a teaspoon at a time.
- Spread jam over one cake layer, pipe or spoon buttercream on top, then place the second layer over it.
- Sprinkle the top with caster or sifted icing sugar and serve. Store leftovers in an airtight container for up to four days.
Notes
For consistent results use gram measurements and a digital scale rather than cup conversions.
I adapted this recipe from Vegan Life Magazine; the original recipe was created by Kate from The Veg Space, to whom all credit is due.
