Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake eternal royal Cake revisited in our vegan version, a creamy delightful strawberry cake explained step by step with full Video Recipe.

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Vegan Victoria Sponge Cake

Make a sandwich and dust it with icing sugar or dress this cake for a fine dinner with a whipping cream crown and some strawberries gems. This cake is always delicious anyway you want to make it. Perfect for tea time or any other time of the day. Considering its history and name we like to feel a bit more royal at each bite of this dessert.

  • 300 gr All Purpose Flour
  • 300 gr Granulated Sugar*
  • 300 ml Plant-Based Milk (we used soy – unsweetened )
  • 200 gr Vegan Butter (50% fat or higher)
  • 65 gr Apple Cider Vinegar
  • 15 gr Baking Powder
  • 1 Vanilla pod (seeds) – or – 2 tsp Vanilla extract
  • 1 tsp Lemon Extract
  • Pinch of Salt
All the ingredients are for 8 Portions Cake Baking Pan 20 cm / 8 inch Diameter
  • 600 ml Plant Based Whipping Cream*
*if you prefer you can use coconut cream and add powder sugar and vanilla essence to make it. 
  • Whipping Cream
  • 250 gr Fresh Strawberries
  • 250 gr Strawberry Jam

This classic English Cake is revisited in our Vegan version. We are Using Strawberry Jam and Vegan Whipping Cream to create it, but there are no many limits to what you could use to make it feel your own. Many decorate it with berries, while the classic Victoria Cake is made with raspberry jam and dusted with icing sugar with no whipping cream on top. We have tried and loved all the different twist on this cake and we explore here with you our version. We hope you  will like it as much as we do!

The Vegan Victoria Sponge Cake is a two layer sponge cake filled with a layer of strawberry jam and whipping cream, finished on top with strawberry jam, whipping cream and fresh half cut strawberries.

Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake Preparation

Preheat the oven (fan on) at 180ºC / 350ºF.

Prepare 2 baking pan 20 cm / 8-inch diameter greasing the sides and lining with parchment paper.

Prepare vegan buttermilk; mix apple cider vinegar with the plant-based milk, leave aside 10-15 minutes.

Add the flour, a pinch of salt, baking powder and sugar to a large bowl. Whisk the dry ingredients together. 

Add Lemon Extract, vanilla seeds (or vanilla extract) and vegan butter to the buttermilk you left aside. Briefly mix them together.

Add the wet ingredients all in once to the large bowl containing the dry ingredients.

Whisk the batter until the ingredients are just incorporated, it should look smooth and homogeneous. 

The batter will have a liquid consistency, so you can pour it in your baking pans.

Fill both cake pans, with the same quantity of batter, to the half of their capacity.

Bake the cakes in the oven, middle rack, at 180ºC/ 350ºF for 25-28 minutes (you need to change your oven settings to static now / fan off or in the new oven models select the function that simulate a static oven).

Do not open the oven before at least 22 minutes or your cakes will collapse.

Bake the cakes until the cake top looks golden colour. Using a wooden toothpick check that it comes out clean or with few crumbs attached.

Remove the cakes from the oven once baked and let them cool 15 minutes on a cooling rack.

You can now run a small knife or spatula around the cake edges and remove the cake sponges from their baking pans to continue creating your cake.

Preservation

The sponge cake can be frozen and it will last up to one month at – 18 ºC or below.  Once unfrozen need to be consumed within 3 days.

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Try to find a plant based whipping cream already sweetened and with vanilla essence to use in the Vegan Victoria Sponge Cake. 

If you prefer you can use heavy coconut cream for similar results, but you will need to add icing sugar and vanilla essence. 

Remember that the coconut cream will not be as stable to pipe as the plant based whipping cream, and can not be frozen. So keep this in mind if you are preparing your cake and you want to freeze.

To whip the plant based whipping cream always work with cold equipment. Place your stand mixer bowl and whisk attachment in the fridge or freezer for a while before starting your preparation.

Another important factor in whipping cream to perfection is to make sure to leave the plant based cream in the fridge for a minimum of 6 hours at a temperature between 3°C to 7°C / 37°F to 45°F before starting.

With all of this in mind  put your stand mixer bowl or mixing bowl  and the attachment in the freezer for 10/15 minutes.

Take your stand mixer bowl and whisk attachment out of the freezer and fit it to the mixer.

Pour 600 ml of cold plant based whipping cream in the bowl.

Whip the plant based cream at maximum speed using the cold stand mixer bowl and whisk attachment.

Whip it to stiff peaks if you want to pipe the cream, otherwise you can stop a bit before and have a more creamy but less stable whipping cream.

If you see that the whipping cream is not whipping properly put the bowl in the freezer for another 10-15 minutes and try whipping again at maximum speed.

Depending if you are using a stand mixer or an electric beater the time required to whip the cream may vary slightly. 

Using a stand mixer we use to whip the cream in just 1 minute.

Once the cream is properly whipped fill your piping bag using a Wilton 2D or a star tip. 

Keep the whipping cream in the fridge until you are ready for garnishing the cake.

Start your Vegan Victoria Sponge Cake by placing the first vanilla sponge cake.

Add a layer of plant based whipping cream and spread it evenly with a spatula, smooth the edges with the spatula.

Add a layer of strawberry jam and spread evenly.

Cover with the second sponge cake, fill any gap between the two sponges with more whipping cream.

Remove the excess with a spatula and smooth the edges of the cake.

Spread a circle of few cm / inch of strawberry jam around the cake border.

Pipe the whipping cream in a central crown using the 2D tip or a star tip as shown in the video.

Add some more whipping cream to the cake centre.

Use the remaining strawberry jam to fill the space between the outer whipping cream circle (crown) and the centre of the cake.

Add half cut strawberries all around the outer circle and the inner circle with the cut face of the strawberry facing you.  

Your are ready to cut and serve this rich and creamy Vegan dessert.

The Vegan Victoria Sponge cake can be frozen and kept in the freezer for a month if you are using a blast freezer, if you are using a normal freezer we suggest you instead to freeze the sponge cakes and finish the cake the day before you want to serve it. Alternatively you could freeze the cake without the strawberries and add those the day of serving after you unfreeze.

Always serve this cake cold.

If you want to try this cake in its classic stile fill two layers of sponge cake with raspberry jam and whipping cream, dust the top with icing sugar and add a couple of fresh raspberries.

The combinations are endless and this versatile sponge cake will be a pleasure in any style or shape you may choose.

We hope you are going to try this amazing Victoria Sponge Cake and we are looking forward to hear your feedback preparing this recipe.

Let us know what you think about our Vegan Victoria Sponge Cake recipe and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our Vegan Vegan Victoria sponge cake recipe that you want to share.

Let’s change the world today one dessert at the time.

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