Vegan Victoria Sponge Cake Recipe: Egg-Free and Dairy-Free

The Victoria Sponge Cake is a quintessential British dessert that’s loved for its light and airy texture paired with sweet, fruity fillings. Traditionally made with butter, eggs, and cream, this classic cake gets a vegan twist in our recipe. It’s just as fluffy, moist, and indulgent as the original but made entirely plant-based. Whether you’re celebrating a special occasion or indulging in afternoon tea, this Vegan Victoria Sponge Cake is sure to impress.

Recipe Details

• Cuisine: British
• Course: Dessert
• Servings: 10 slices
• Calories per serving: ~250 kcal
• Prep Time: 15 minutes
• Active Time: 25 minutes
• Resting Time: 10 minutes
• Total Time: 50 minutes

Equipment

• Two 8-inch round cake tins
• Parchment paper
• Mixing bowls
• Electric whisk or hand whisk
• Spatula
• Cooling rack

Ingredients

For the Sponge:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 1 1/4 cups (300ml) unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract

For the Filling:

• 1/3 cup (100g) strawberry jam (or your preferred flavor)
• 1 cup (250ml) vegan whipped cream (store-bought or homemade)

For Decoration:

• Powdered sugar for dusting
• Fresh strawberries (optional)

Instructions

1. Prepare the Cake Tins

1. Preheat your oven to 350°F (180°C).
2. Line the bottom of two 8-inch round cake tins with parchment paper and lightly grease the sides.

2. Mix the Dry Ingredients

1. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2. Whisk to ensure all the dry ingredients are well combined.

3. Combine Wet Ingredients

1. In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, forming vegan buttermilk.
2. Add the vegetable oil and vanilla extract to the buttermilk mixture and whisk until smooth.

4. Create the Batter

1. Gradually pour the wet ingredients into the dry ingredients.
2. Gently whisk the mixture until you achieve a smooth batter. Be careful not to overmix, as this can affect the cake’s texture.

5. Bake the Sponges

1. Divide the batter evenly between the prepared cake tins.
2. Smooth the tops with a spatula and tap the tins gently to release any air bubbles.
3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes

1. Remove the tins from the oven and let the cakes cool for 5 minutes in the tins.
2. Carefully transfer the cakes to a cooling rack and let them cool completely before assembling.

7. Assemble the Cake

1. Place one sponge layer on a serving plate.
2. Spread the strawberry jam evenly over the top.
3. Layer the vegan whipped cream on top of the jam, spreading it evenly.
4. Gently place the second sponge layer on top.

8. Decorate

1. Lightly dust the top of the cake with powdered sugar.
2. Garnish with fresh strawberries if desired.

9. Serve and Enjoy

1. Slice and serve your Vegan Victoria Sponge Cake with a cup of tea or coffee.

Nutrition (Per Serving)

• Calories: ~250 kcal
• Carbohydrates: 38g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 22g
• Sodium: 150mg

Tips for Success

1. Avoid Overmixing: Overmixing the batter can lead to a dense sponge. Mix until just combined.
2. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for a well-risen sponge.
3. Cool Completely: Let the cakes cool entirely before assembling to prevent the cream from melting.
4. Customize the Filling: Swap strawberry jam for raspberry, apricot, or any jam of your choice for a unique twist.
5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This Vegan Victoria Sponge Cake recipe proves that classic desserts can be made deliciously plant-based without compromising on flavor or texture. Whether you’re catering to dietary restrictions or simply exploring vegan baking, this cake is a delightful addition to your repertoire. Perfectly light and creamy, it’s sure to be a crowd-pleaser at any gathering.