There is something timeless about a Victoria sponge. Two golden layers, a soft crumb, and a sweet filling that feels like afternoon tea on a plate. Did you know it’s named after Queen Victoria, who would serve it at her summerhouse on the Isle of Wight?
You still get a cake that is light, tender, and delicately sweet. The method is simple, the ingredients are easy to find, and the taste matches the original. It serves 8 and takes about 1 hour from start to finish. If you want an easy dairy-free cake for a birthday, a Sunday tea, or a treat with friends, this one fits the bill.
Before cooking, read up on food safety for people & pets.
Gather your sponge ingredients
Set everything out first. It keeps the process smooth and helps you avoid overmixing.
For the sponges
- 225 g self-raising flour
- 225 g caster sugar
- 225 g Flora margarine, softened
- 200 ml plant-based milk, almond or oat
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp apple cider vinegar
For the filling
- 100 g strawberry jam, vegan
- 200 ml whipped coconut cream or vegan double cream
- Icing sugar, for dusting
Why these ingredients matter:
- Self-raising flour gives lift and a fine crumb.
- Caster sugar creams well and helps a soft texture.
- Vegan margarine adds moisture and structure. It also keeps the crumb tender.
- Plant-based milk hydrates the batter. Almond and oat give a neutral taste.
- Baking powder supports rise, so the cake stays light.
- Vanilla rounds the flavour.
- Apple cider vinegar reacts with baking powder, acting like an egg replacer for a lofty sponge.
Substitutions:
- Use soy milk if you prefer. It curdles well with vinegar.
- Swap vanilla for lemon extract and add fine zest for a fresh twist.
- Choose raspberry jam for a sharper finish.
For best results, use fresh baking powder, room temperature margarine, and milk that is not icy cold.
Follow These Steps for fluffy Sponge
Take a calm, steady approach. Small details keep the crumb light.
- Preheat the oven to 180 C, 160 C fan. Grease and line two 20 cm sandwich tins with baking paper. Lightly flour the sides.
- In a large bowl, beat the vegan margarine and caster sugar until pale and fluffy. Use an electric hand mixer for 2 to 3 minutes. You want air in the mixture, not warmth.
- In a jug, mix the plant-based milk with the apple cider vinegar. Leave it for 2 minutes. It will curdle slightly. This is normal. It helps the sponge rise.
- Sift the self-raising flour and baking powder into a separate bowl. This reduces lumps and keeps the crumb fine.
- Add one third of the dry ingredients to the creamed margarine and sugar. Mix on low until just combined. Pour in half the milk mixture with the vanilla. Mix again on low. Repeat with another third of the flour, the rest of the milk, then the final third of flour. Stop as soon as the batter looks smooth.
- If the batter looks curdled at any point, do not worry. A few turns with the mixer after adding flour will bring it together.
- Divide the batter evenly between the two tins. Weigh the tins if you want perfect layers. Smooth the tops with a spatula, pushing the batter to the edges so the centre does not dome too much.
- Bake for 20 to 25 minutes. The cakes are ready when they are golden, the tops spring back, and a skewer comes out clean. Avoid opening the oven in the first 15 minutes or the sponges may sink.
- Safety note: Use oven gloves when handling hot tins. Place them on a heatproof surface. Keep children and pets away from the oven door.
- Cool the cakes in the tins for 10 minutes. Run a thin knife around the edge, then turn out onto a wire rack. Peel off the paper and let them cool fully. Warm sponges will melt the filling and slide.
Technique tips:
- Gentle folding: If you switch to a spatula at the end, fold in wide arcs. This keeps air in the batter and avoids a dense texture.
- Even bake: Rotate tins in the last 5 minutes if your oven has hot spots.
- Flat layers: If needed, level any slight dome with a serrated knife once cool. Keep the trimmings for a cook’s treat.
Troubleshooting:
- Sunken centre: The oven may have been too cool or opened too early. The cake will still taste good.
- Dense crumb: Overmixing often causes this. Next time, stop mixing as soon as the batter looks smooth.
- Cracked top: Usually from a hot oven or too much flour. A dusting of icing sugar will hide it.
Whip Up the Perfect Dairy-Free Filling
Chill a can of full-fat coconut milk overnight. Scoop the firm cream into a cold bowl, leaving the water behind. Whip to stiff peaks. If you like it sweeter, sift in 1 to 2 tbsp icing sugar and whip again. Vegan double cream works too, straight from the fridge.
To assemble:
- Place one sponge, top side down, on a plate.
- Spread an even layer of strawberry jam to the edge.
- Add the whipped cream, easing it out with an offset palette knife for a clean finish.
- Set the second sponge on top, top side up. Do not press hard or the cream will spill out.
- Dust with icing sugar just before serving.
For variety, try raspberry jam for a tart note. If you want a firmer set, chill the filled cake for 20 minutes before slicing.
Serve and Store Your Vegan Victoria Sponge
For neat slices, use a sharp serrated knife and a gentle sawing motion. Wipe the blade between cuts. Serve at room temperature for the best texture. A pot of tea on the side keeps it classic.
This cake suits birthdays, bridal showers, and weekend bakes. It travels well in a cake carrier and looks smart on a stand. The flavour is light, with a soft crumb and clean vanilla notes.
Storage:
- Keep in an airtight tin in a cool spot for up to 3 days.
- If your kitchen is warm, refrigerate, then bring to room temperature before serving.
- Freeze individual slices without the cream, wrapped well, for up to 1 month. Add fresh cream after thawing.
Nutrition notes:
- This vegan Victoria sponge cake has lower saturated fat than a butter and egg version, especially if you choose a light vegan spread. It still delivers the classic taste and a tender crumb.
Enjoy the base recipe, then experiment with lemon zest, orange curd, or a layer of sliced strawberries.
