vegan victoria sponge cake

Vegan Victoria Sponge Cake Recipe

You would never know this awesome victoria sponge was vegan! After much experimenting and several flops of too dense, too crumbly, too not-like-regular-cake recipes we have finally settled on this as our go-to sponge cake.

I filled mine with strawberry jam and this buttercream frosting – it was amazing. Let me know if you give this a go 🙂 L x



Vegan Victoria Sponge Recipe


  • 250g plain flour 

  • 2 tsp baking powder 
  • 250g caster sugar 
  • 75ml sunflower oil 
  • 250ml soya milk 
  • 2 tsp apple cider vinegar 
  • 2 tsp vanilla essence


  1. Preheat the oven to 180* C Fan 170*C. Grease and line two sandwich tins with baking paper ( or a circle of foil if you don’t have baking paper – I never seem to!). 
  2. Pour the milk into a bowl, add the vinegar and stir: this will make it curdle. Set aside.
  3. Sift the flour and baking powder into a mixing bowl and add the caster sugar.
  4. Pour the milk/vinegar mixture, oil and vanilla essence into the flour and mix well.
  5. Divide the cake batter between the two tins and bake for 25-30 minutes (they are cooked when they go slightly golden on top and a skewer inserted into the middle comes out clean).
  6. Leave until completely cool, then fill with jam and vegan buttercream or whipped cream! 
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