Vegan Victoria Sponge

Vegan Victoria Sponge Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins


2 and 2/3 cups (330g) All Purpose Flour*

1 and 1/2 cups (300g) White Granulated Sugar

1 and 1/2 tsp Baking Soda (Bicarbonate of Soda)

3/4 tsp Salt

1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)

1/2 cup Canola Oil (or Vegetable Oil)

1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)

2 tsp Vanilla Extract

1 and 3/4 cups (210g) Powdered (Icing) Sugar

1/2 cup (113g) Vegan Butter

1/8 tsp Salt (Optional)

1/2 tsp Vanilla Extract

6 Tbsp (120g) Strawberry or Raspberry Jam

Sprinkle of Powdered (Icing) Sugar


1Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

2Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt. Mix together.

3Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don’t overmix.

4Divide the batter evenly between the two prepared 8-inch cake pans.

5Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

6Allow the cakes to cool for a few minutes and then remove them from the cake pans and place them onto a wire cooling rack to cool completely before frosting.

7Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is smooth and fluffy.

8Add the jam to a bowl and use a small whisk to whisk it until smooth.

9When the cakes are completely cooled, add the first layer to your cake stand. Spread all the buttercream on top and then spread all the jam on top of the buttercream.

10Top with the second cake layer and sprinkle powdered sugar over the top. Your cake is ready to serve!

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