Vegan Victoria sponge
Chef DefneKitchen Studio chef · October 12, 2026A two-layer sponge made without eggs or dairy, sandwiched with jam and vanilla buttercream. Good with a cup of tea or coffee.
Ingredients · 10
8 servingsTap what you already have; add the rest to your list in the app with one tap.
- Dairy-free spreadExtra for the tins150 g
- Dairy-free milk (such as oat milk)300 ml
- Cider vinegar1 tbsp
- Vanilla podSeeds scraped1
- Self-raising flour300 g
- Golden caster sugar200 g
- Bicarbonate of soda1 tsp
- Dairy-free spread100 g
- Icing sugarExtra for dusting200 g
- Jam (such as strawberry)4 tbsp
Method · 7 steps
- 1
Heat the oven to 180°C (160°C fan). Rub a little dairy-free spread over the insides of two 20cm sandwich tins, then line the bases with baking parchment.
- 2
Into a jug, pour the dairy-free milk and stir in the vinegar, then set aside; after a few minutes it should start to curdle. Put the rest of the cake ingredients in a big bowl together with half of the vanilla seeds, then add the milk mixture and beat with an electric whisk or a wooden spoon until the batter is smooth.
- 3
Share the batter equally between the two tins and bake on the middle shelf for 30-35 mins. The sponges are done when a skewer pushed into the centre comes out clean.
- 4
Leave the cakes in their tins until you can handle them comfortably, then turn them out onto wire racks and cool completely.
- 5
While the sponges cool, make the buttercream. Beat the icing sugar and the rest of the vanilla seeds into the dairy-free spread until light, pale and fluffy.
- 6
Spreads vary: if yours is quite soft, stir by hand rather than using electric beaters so it isn't overworked. If it feels too firm, loosen it with electric beaters, adding 1-2 tbsp of dairy-free milk as you go.
- 7
Spread the jam over one of the cooled sponges, cover with the buttercream and set the second sponge on top. Sieve some icing sugar (or caster sugar) over the cake, then slice.
