This recipe for vegan Victoria Sponge Cake (The Veg Space) is very easy to make with everyday ingredients. You’ll need vegan block butter for this recipe (we like Naturli as it’s free from palm oil, sold in most stores) and plant-based yoghurt replaces the egg. This recipe needs no hard-to-find ingredients. Made with jam and vegan buttercream. Read up on food safety for people & pets.
Victoria sponge is indeed named after Queen Victoria, who would like to serve a slice or two, when she entertained guests at her summerhouse on Isle of Wight. The sponge freezes well, just use parchment paper to wrap and defrost (don’t freeze the buttercream). Kate says also to rest the sponge cake overnight in an airtight tin.