How to make the Perfect Vegan Victoria Sponge Cake

There’s something so nostalgic about a Victoria sponge cake. I wanted to create a vegan version of this beloved classic that’s simple, vegan, and just as delicious. It’s light, easy to make, and comes together with just a few basic ingredients you probably already have in your cupboard.

This cake is the kind of bake that doesn’t require fancy ingredients or complicated steps. Just self-raising flour, golden caster sugar, a little baking powder, oil, and water – that’s your sponge done! For the icing, I use vegan butter (Stork is a great option) and icing sugar, with a splash of non-dairy milk to help make it creamy and smooth. You can use any jam you love – raspberry, strawberry, even blackberry. I usually go with raspberry for that lovely tartness.

If you’re feeling fancy, double up the icing and pile it on top with some fresh berries. It makes the perfect centrepiece for a celebration, or just a sweet weekend treat. I hope this becomes one of those recipes you come back to again and again – the kind you know by heart. Let me know if you give it a try!

What I love about this recipe is that it can be used as the perfect base. You can double the icing and decorate completely for a lovely celebration cake or leave bare for something more simple.

What you need to make the perfect vegan sponge cake

There are no complicated ingredients for this recipe, so you’ll probably have them already. And what I love about this kind of cake is that you can really tailor it to your flavour preferences. You can add any kind of fillings but I’ve listed ingredients for a traditional sponge; lots of butter icing and berries. You can also use whipped cream instead of the butter icing but I find whipping vegan double cream doesn’t hold quite so well.

For the sponge

• vegetable oil

• self- raising flour

• golden caster (superfine) sugar

• baking powder

• water

For the filling

• sugar
• vegan butter or margarine
• non-dairy milk
• raspberry, blackberry or strawberry jam

Substitution and Ingredient Notes

Vegetable oil: Vegetable oil replaces traditional butter for a moist texture. Sunflower oil would work too. You want a neutral tasting oil, plus most people have it at home. You could substitute for another less neutral oil but it might slightly change the flavour of the cake.

Golden caster sugar: If you don’t have golden caster sugar, regular caster or granulated sugar will work in a pinch, though golden sugar adds a slightly richer flavour. I also like that the golden caster added a warmer colour to the finish of the cake. If you were to use a more refined caster sugar the end result would be more pale in comparison.

Icing sugar: Sift the sugar first to make sure the icing finish is nice and smooth.

Vegan butter or margarine: For the buttercream, opt for a vegan margarine or butter alternative — Stork or Flora Plant-Based are great choices. I used Stork on this occasion.

Non-dairy milk: I used oat milk but you can use any dairy free milk. This ensures the icing is a nice spreadable consistency.

Jam: You can use any jam you like. I used raspberry  but any will work! Blackberry, strawberry, apricot or cherry…the choice is endless.

Optional extras

What I love about this recipe is that you can adapt it so easily. If you want to add in a flavour it’s super easy to do.

Swap out some of the plant milk for the juice of one lemon and add in zest for an extra hit of citrus.

Add a teaspoon of cinnamon of mixed spice for a gently spiced sponge.

How to make

Preheat the oven to 180°C fan (400°F). Oil two 20 cm (8 in) cake tins (pans) and line with baking parchment.

Sift your dry ingredients together,  as it helps create a nice even crumb. Add all the dry ingredients into a large bowl and mix together. Then pour in the oil and water and stir everything together until completely combined.

Don’t worry too much if there are any lumps, just make sure you don’t overmix. Overmixing will create a sticky batter which will result in a less fluffy rise and a more rubbery consistency once baked.

Divide the batter equally between both cake tins and bake in the oven for 30 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.

Make sure not to overbake this cake as it will become dry. Between 25 and 30 minutes it’s worth poking a skewer into the centre to see if it comes out clean. If it does, it’s ready to come out of the oven. If it comes out with batter on it, it needs a little more baking time.

When the cake is baked, remove from the oven and leave to cool in the tins for about 10 minutes, then turn the cake out onto a wire rack to cool. You can use this perfectly fluffy vegan sponge as the base for any cake toppings you enjoy.

For a classic Victoria sponge, make your icing: add half of the icing sugar to a large bowl, together with the butter and beat with a whisk until light and fluffy. Whisk in the remaining icing sugar, and milk.

Spread the icing over the top of one of the cakes and spread out, making the edges a little thicker to create a barrier to stop the jam from dripping. Top with a layer of jam.

Fancy more cake recipes?

• Vegan Rock Cakes
• Spiced Apple and Cranberry Cake
• Vegan Maple and Walnut Pumpkin Bread
• Italian Lemon and Raspberry Olive Oil Cake
• Blackberry Banana Bread

Did you make this vegan Victoria sponge recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.