Vegan Victoria Sponge Cake

4.91 from 43 votes

My classic vegan victoria sponge cake - two vanilla sponge layers sandwiched with vegan buttercream or vegan cream, jam and fresh strawberries!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: English

Servings:

Calories: 286kcal

Author: Richard Makin

Equipment

2 21cm/8 inch cake tins
Blender

Ingredients

480 ml soy milk unflavoured and unsweetened
2 tablespoon lemon juice
450 g plain white flour
4 teaspoon baking powder
1 teaspoon bicarbonate of soda aka baking soda
¼ teaspoon fine sea salt
310 g caster sugar aka superfine sugar
160 ml vegetable oil
2 teaspoon vanilla extract
4-8 tablespoon strawberry jam
2 tablespoon icing sugar for dusting
150 g fresh strawberries
1 batch vegan vanilla buttercream OR
1 batch vegan whipped cream

Metric - US Customary

Instructions

First, make either the Vegan Vanilla Buttercream or the Vegan Whipped Cream in advance. Transfer to a piping bag fitted with a nozzle. If using buttercream, leave the piping bag at room temperature. If using the vegan whipped cream place in the fridge
1 batch vegan vanilla buttercream OR, 1 batch vegan whipped cream
Preheat the oven to 160 °C. Grease and line two 21cm cake tins with baking parchment.
In a measuring jug, whisk together the soy milk and lemon juice. Set aside.
480 ml soy milk, 2 tablespoon lemon juice
In a large bowl sieve together the plain white flour, baking powder, baking soda and salt then stir to combine.
450 g plain white flour, 4 teaspoon baking powder, 1 teaspoon bicarbonate of soda, ¼ teaspoon fine sea salt
Place the sugar, vegetable oil, vanilla extract and soy milk mixture in a medium bowl or the cup of a blender. Blend or use an immersion blender to blend together until smooth and emulsified. Add half of the blended mixture to the dry ingredients and stir together until combined and no lumps remain. Add the remaining blended mixture and stir until just smooth.
310 g caster sugar, 160 ml vegetable oil, 2 teaspoon vanilla extract
Divide the cake batter between the two tins and place on a baking tray (or two separate trays if required). Bake for 35 minutes then remove from the oven and set on a wire cooling rack until room temperature. While the cake layers are cooling, slice the strawberries in half.
150 g fresh strawberries
Once cooled completely, spread one layer with the strawberry jam before piping on most of the buttercream/cream. Top with most of the sliced strawberries then top with the second layer of cake. Pipe the remaining buttercream/cream in rosettes on the top of the cake then top with the remaining strawberries. Dust the top with the icing sugar before serving.
4-8 tablespoon strawberry jam, 2 tablespoon icing sugar

Notes

This recipe calls for either my Vegan Vanilla Buttercream or my Vegan Whipped Cream. The choice is up to you which one you include but be sure to make these in advance.

Nutrition