Victoria sponge cake is a classic British cake, named after Queen Victoria who often enjoyed this cake during her afternoon tea. Here is my recipe for an easy and delicious vegan victoria sponge cake, that comes out perfect every time.
The victoria sponge cake is often thought of as a 'basic' cake and overlooked due to its simplicity. I always say the best way to judge someones baking is by how good their sponge cake recipe is, because there is no room to hide behind fancy ingredients or decoration. When perfected and done right, the victoria sponge is light and fluffy, pairs perfectly with the jam and icing filling, and has to be one of my favourite cakes.
To decorate my victoria sponge I like to keep it simple. Traditionally buttercream is only used in the centre of the cake along with the jam and the top is kept bare, however I do love my icing so I like to make a little extra to spread on the top of my cake too - this also helps any additional decorations to stick better. I topped my sponge with fresh strawberries which paired perfectly with the strawberry jam in the centre of the cake, and also looks very pretty too!
Vegan Victoria Sponge Cake
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
For the cake:
360ml plant-based milk (I used soy)
2 tsp apple cider vinegar
375g self-raising flour
300g caster sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
100ml vegetable oil
For the icing:
100g dairy-free butter
300g icing sugar
1 tsp vanilla extract
4 tbsp jam
Preheat the oven to 180°C (or 160 °C fan assisted, like mine) and grease and line two 8'' cake tins.
Combine the milk with the apple cider vinegar in a small bowl and set aside for around 10 minutes (this makes vegan 'buttermilk').
Combine all the dry cake ingredients in a large bowl and mix well, making sure there are no lumps.
Add the oil and vanilla to the 'buttermilk' mixture and stir.
Slowly add the wet mixture into the dry mixture and gently fold until evenly mixed (do not overmix!).
Divide the cake mixture between the two tins, ensuring they are evenly spread and reach all the edges.
Bake in the oven for 35-40 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and allow to cool fully on a wire rack.
Whilst the cakes are cooling, mix the butter, icing sugar, and vanilla to make the buttercream icing. Thin with milk as needed, make sure you only add a little at a time.
Once the sponges are fully cooled, add half of your buttercream to the top of one of the sponges, spread over the jam, then add the second sponge on top.
Spread the remaining buttercream on the top of the cake and decorate with fresh strawberries.
Store in an airtight container for up to 5 days.
This recipe can also be used to make a 6'' cake with three layers, reduce the baking time to 25-30 minutes.
Thanks for reading, I hope you enjoy this classic vegan victoria sponge cake. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!