This recipe for vegan Victoria sponge cake (The Veg Space) is just one of a few plant-based alternatives to try. It’s super-simple to make and extras keep for a few days, in an airtight tin. Ideal for afternoon tea!
Before cooking, read up on kitchen safety for people and pets.
Victoria Sponge was indeed named after Queen Victoria, who would serve it to guests at her summerhouse on the Isle of Wight.
However, ‘sponge cakes’ go back to the 19th century, when people would take ‘tea and cake’ in the drawing room (dinner was eaten after 8pm back in the day).
More Plant-Based Victoria Sponge Recipes
Tesco offers a good simple recipe. Made with plantmilk and sunflower oil, sweetened with golden syrup. The ‘buttercream’ uses softened Flora vegan butter (no palm oil), vanilla and icing sugar.
This Victoria Sponge (School Night Vegan) is a fairly simple recipe, just make the sponge and then it’s a case of strawberries, jam, organic icing sugar (to avoid eggs) and vegan whipped cream (Flora or Coconut Collab are good brands).
Victoria Sponge Cake (Cupful of Kale) is another decadent recipe, again layering up fluffy vanilla sponges with fresh strawberries, strawberry jam and whipped vegan buttercream.
Granola (that tastes like Victoria Sponge)
Cheeky Nibble is a wonderful brand of vegan granolas, a bit expensive but that’s because they are artisan-made, allergen-friendly, free from palm oil and sold in sustainable packaging. They also taste like dessert, so it’s like eating healthy cake for breakfast. One flavour is Victoria Sponge (the others are cherry Bakewell and Banoffee Pie).
The founder created the brand as she has autism and Tourettes Syndrome and found that baking helped her anxiety. She also finds exercise helpful, so she combined her two passions to bake granolas that were chunky enough to take with her to the gym, yet had nostalgic flavours.
The granola is sold in boxes that are carbon-balanced with World Land’s Trust, so you can eat your breakfast with a clear conscience.
