Best Vegan Victoria Sponge Cake Recipe for Every Occasion

Victoria sponge cake is a quintessential British classic, beloved for its light, fluffy texture and delicate sweetness. Traditionally made with eggs and butter, this cake has won hearts worldwide, but what if you’re vegan or looking to try a plant-based version?

Our best vegan Victoria sponge cake recipe brings the same airy delight without any animal products, proving that compassionate baking can be both simple and spectacular. Whether you’re a seasoned baker or a curious beginner, this recipe will guide you through every step to achieve a moist, tender sponge layered with luscious vegan jam and cream.

Perfect for afternoon tea or special occasions, this cake promises to satisfy your sweet tooth while aligning with your ethical choices.

With just a few easy swaps and wholesome ingredients, you’ll create a beautiful vegan Victoria sponge that’s as delicious as the traditional one. Ready to impress your friends and family?

Let’s dive into why this recipe stands out and how you can master the art of the vegan Victoria sponge.

Why You’ll Love This Recipe

This vegan Victoria sponge cake is a testament to how plant-based baking has evolved. It’s incredibly soft and light, thanks to clever ingredient choices like aquafaba (chickpea water) and plant-based milk, which mimic the binding and moisture properties of eggs and dairy.

Not only is it entirely free of animal products, but it’s also free from refined sugars if you choose to swap with healthier alternatives. The recipe uses simple pantry staples, making it accessible for most home bakers.

Plus, it’s easily customizable with your favorite jams and vegan creams.

Whether you want to impress at a tea party or enjoy a guilt-free slice, this cake will quickly become a staple in your recipe collection.

Ingredients

• 1 ½ cups (190g) all-purpose flour (sifted)
• 1 cup (200g) granulated sugar (or coconut sugar for a healthier option)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (120ml) unsweetened plant-based milk (soy or almond milk works best)
• ½ cup (130g) vegan butter, melted and slightly cooled
• ¼ cup (60ml) aquafaba (liquid from canned chickpeas)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup (160g) vegan raspberry or strawberry jam
• ½ cup (120ml) vegan whipped cream or coconut cream, chilled

Equipment

• Two 8-inch (20cm) round cake pans
• Mixing bowls
• Electric mixer or whisk
• Sifter (for flour)
• Rubber spatula
• Cooling rack
• Measuring cups and spoons
• Parchment paper (optional, for lining pans)

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Prepare the aquafaba “egg”: In a small bowl, whisk the aquafaba with apple cider vinegar until slightly frothy. Set aside for a minute; this will help the sponge rise and stay moist.
3. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk gently to combine.
4. Combine wet ingredients: In a separate bowl, mix the plant-based milk, melted vegan butter, vanilla extract, and the aquafaba mixture.
5. Make the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or mixer on low speed, fold the batter gently until just combined. Avoid overmixing to keep the cake light.
6. Divide the batter evenly between the two prepared pans. Smooth the surface with the spatula for even baking.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when touched.
8. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely. This step prevents the cream from melting.
9. Assemble the cake: Once cooled, spread the vegan jam evenly over one cake layer. Top with a generous layer of vegan whipped cream or coconut cream.
10. Place the second cake layer on top gently. Dust the top with powdered sugar if desired, or decorate with fresh berries for an extra touch.
11. Chill for 30 minutes before serving to allow the layers to set perfectly.

Tips & Variations

For the fluffiest sponge, be sure not to overmix your batter. Folding gently is key!

If you can’t find aquafaba, try using flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) as a substitute, though the texture may be slightly denser.

Feel free to swap the jam for lemon curd or dairy-free chocolate spread for a different flavor profile. You can even add a dash of almond extract for an aromatic twist.

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend, but be sure it contains xanthan gum to help with texture.

Nutrition Facts

Serving Suggestions

This vegan Victoria sponge cake pairs beautifully with a hot cup of tea or freshly brewed coffee for a quintessential teatime experience.

For an extra indulgent treat, serve alongside a scoop of vegan vanilla ice cream or fresh fruit salad. It’s also wonderful with a drizzle of vegan chocolate sauce for chocolate lovers.

Looking for more delicious desserts? Try our Chocolate Heaven Cake Recipe or cool off with a creamy Cinnamon Pecan Ice Cream Recipe.

For a savory contrast, check out the Classico Sun Dried Tomato Alfredo Sauce Recipe.

Conclusion

Our best vegan Victoria sponge cake recipe proves that you don’t need eggs or dairy to create a scrumptious, fluffy sponge cake that satisfies both taste buds and ethical values. This recipe is straightforward, uses accessible ingredients, and delivers a tender crumb with a perfect balance of sweetness and creaminess.

Whether you’re celebrating a special occasion or simply craving a nostalgic treat, this cake offers a delightful plant-based alternative that everyone will enjoy. With the tips and variations shared, you can easily customize this classic to suit your taste and dietary needs.

Happy baking, and remember to share your delicious creations with loved ones — after all, food tastes better when enjoyed together!

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