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Vegan Victoria Sponge Cake

1 hr + 40 min

Dessert
Queen Victoria was known for enjoying small sponge cakes filled with jam with her afternoon tea. The modern version of the Victoria Sponge Cake, also known as a Victoria Sandwich or Victorian Cake, is a two-layered airy cake filled with both jam and whipped cream. Classically served with a dusting of powdered sugar on top, or a dollop of whipped cream, we turned this English teatime treat into our own vegan version.

Servings

Total

1 hr + 40 min

Prep

36 min

Cook

34 min

Cool

30 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Cake

  • 1⅔ cups (399 mL)
    unsweetened soy milk†
  • 1½ Tbsp (22 mL)
    white vinegar
  • 5.3 oz (149 g)
    unsalted vegan butter, at room temperature, cubed
  • 1 cup (224 g)
    granulated sugar
  • 2 tsp (10 mL)
    pure vanilla extract
  • 2¾ cups (380 g)
    all-purpose flour
  • ¼ cup (32 g)
    cornstarch
  • 1 Tbsp (10 g)
    baking powder
  • 1 tsp (5 g)
    baking soda
  • ½ tsp
    salt

Filling

  • 1 cup (240 mL)
    vegan whipping cream
  • 2 Tbsp (27 g)
    vanilla sugar
  • 1 Tbsp (7 g)
    cream stabilizer
  • ½ cup (160 g)
    strawberry jam
  • 2 cups (288 g)
    fresh strawberries, halved
  • 1⅔ cups (205 g)
    fresh raspberries

Optional garnish

  • powdered sugar

Directions

  1. Lightly grease two 8-inch (20 cm) round cake pans and line the bottom with a cut-out round piece of parchment paper. Preheat the oven to 350°F (180°C)*.
  2. Add the milk and vinegar to a medium bowl, and mix. Set it aside for 5 minutes to curdle.
  3. In a large bowl, cream together the butter and sugar either with a electric hand mixer or a fork. Then add the vanilla extract and half of the milk-vinegar mixture. Mix again.
  4. Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
  5. Next, add the other half of the milk-vinegar mixture and sift in the rest of the flour. Mix until just combined. Careful not to overmix.
  6. Divide the batter between the two greased baking pans, level out the top as the mixture is a bit thick, and give the pans a gentle tap on the counter to release any air bubbles.
  7. Bake the cakes on the middle rack of the preheated oven for 32 - 35 minutes, or until golden and a skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  8. In a large, clean, and grease-free bowl, whip the whipping cream, vanilla sugar, and cream stabilizer until stiff peaks form.
  9. Place one of the completely cooled cakes upside down on your serving platter. Lather on all of the strawberry jam, followed by about ⅔ of the whipped cream and ¾ of the strawberries.
  10. Add the other cake on top, rounded side up. Add the rest of the whipped cream, strawberries, and raspberries. Finish with a dusting of powdered sugar.

Notes

  • †We recommend using either soy or pea milk for this recipe, as the high protein content of these milks is what allows the milk to curdle to create vegan buttermilk.
  • * We used top and bottom heating (not fan-assisted/convection).

Storage

  • The cake is best when enjoyed immediately, but the assembled cake can be stored completely covered in the fridge for up to 1 day.
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Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Tina - April 5, 2024, 3:40 p.m.

It was delicious, although I'll make to cakes out of the two parts. Divided the first one in three parts with the first strawberries of the year combined with raspberries. The second one I'll make on Sunday with Rhubarb and Strawberries when having friends over.
Thanks for the recipe, it won't be the last time making this cake. Although I'll reduce the amount of sugar.

PUL Team - April 5, 2024, 3:53 p.m.

Hey Tina, thanks for sharing your experience with the cake 😊 we hope you enjoy the tasty twists!

Reply
Paul - March 26, 2024, 2:40 p.m.

Mine are never a thick as this, and it slumps when i add the toppings.

PUL Team - March 28, 2024, 5:52 a.m.

Hey Paul, the amount of strawberries should help to prop up the top cake as the whipping cream itself is of course rather soft. If in doubt, you can always add more strawberries, and also ensure the cake is fully cooled before adding the toppings. Alternatively, you could also choose to use a vanilla buttercream instead of the whipping cream. 😊

Reply
Amy - Feb. 5, 2024, 4:07 a.m.

Excellent sponge cake recipe. I made this a few times over Christmas and turned out perfect each time. Thank you for this recipe, I will be using it as a base for some non-vegan desserts I used to make :)

Reply
S. - July 28, 2023, 3:34 p.m.

This cake is delicious and beautiful. We all gasped when it came together, did a little kitchen dance of joy, and had a great time eating it up.

PUL Team - July 29, 2023, 3:01 a.m.

Aww so happy to hear, S, happy baking 😃

Reply
Vanessza E. - April 15, 2023, 5:54 p.m.

Dear Sadia & Team, I cannot thank you enough for this recipe! I made this for my little wonder of a daughter, who has cow's milk protein and nut allergies, for her 3rd birthday, and it was such a hit! It's light, not overwhelmingly sweet (something I really don't like in most cakes) and just delightful in every possible way.
I've becane an even bigger fan of your work than before (and I've seriously loved all your content for quite a few years now!).😊
Thank you again for your wonderful recipes and superb evidence-based articles and videos. I wish you all the success and joy for your further journey with PUL!🥰 With a warm embrace: Vanessza from Hungary

PUL Team - April 16, 2023, 1:32 a.m.

Hey Vanessza, aw happiest of birthdays to your little one! 🥳 We're so thrilled the PUL content is being enjoyed. Hugs to Hungary 🤗

Reply
Jo - May 7, 2022, 11:18 a.m.

Hi there, this recipe looks great. I'm just wondering if I could substitute the vegan butter for vegetable/sunflower oil?

PUL Team - May 7, 2022, 8:28 p.m.

Hey Jo, we haven't tested it out although imagine it will impact the taste and texture of the cake. Perhaps refined coconut oil that's solid at room temperature may help maintain the structure of the cake a bit more if using an oil is desired. If experimenting with a liquid oil though, it will likely result in a cake that's a bit more crumbly and less moist, perhaps also giving a nuttier taste if sunflower oil is used. If you do give it a try let us know how you find it 😃

Reply
Charlotte - March 17, 2022, 3:06 p.m.

Happy 5 years Pick Up Limes!! 🎉🥳 It is also the fifth anniversary of my boyfriend and I being together this month so I made this beautiful cake to celebrate! I made it using gluten free flour and it turned out really well. Before I was vegan, I used to dislike cream in desserts because I didn't like the taste but this whipped vanilla cream is heavenly! I absolutely love it alongside the fresh berries and jam! ❤🤌🏻

PUL Team - March 17, 2022, 5:43 p.m.

Awe happy fifth year anniversary to you and your boyfriend, Charlotte! We're so honoured the cake can be part of the very special occasion. Serving it with fresh berries and jam also sounds delicious 😊

Reply
Arya - March 3, 2022, 10:48 a.m.

Wow🤩

Reply
Rebecca - March 3, 2022, 8:09 a.m.

Happy Birthday Pick up Limes🎉🎉and well done Sadia and Robin. I absolutely love this website and come here often for inspiration and recipes as one of my daughters is vegetarian, but the whole family enjoy the recipes. I cannot wait to make this cake🍰🍰 it looks fantastic. Here’s to another 5 years 🥂🥂.

Reply
Rebecca - March 3, 2022, 8:02 a.m.

Happy Birthday 🎉🎉 Pick Up Limes. And well done sadia and Robin. I absolutely love this website, I always come here to find inspiration and great recipes as one of my daughters is a vegetarian. But the whole family enjoy all of these recipes. Here’s to another 5 years 🥂🥂. Cannot wait to make the Victoria Sponge it looks fabulous xx

PUL Team - March 4, 2022, 1:57 a.m.

Awe, Rebecca, a sincere thank you for the kind words and wishes! It means so much. We hope you love the cake 😃

Reply
Danna - March 2, 2022, 9:14 p.m.

This looks like pure divine heavenly goodness! Can't wait to create! Yours is SO beautiful! What's your favorite vegan cream? Nothing came up on Amazon when I followed the link. Thanks!

PUL Team - March 2, 2022, 11:39 p.m.

Hey Danna! The whipping cream we use is from the Alpro brand. The cream stabilizer is from Dr. Oetker, although anyone from your local grocery store should work fine. We hope you enjoy the cake ☺️

Reply
Tapsri - March 2, 2022, 11:47 a.m.

Happy 5 years and counting🍰🎉🥳Must try definitely

PUL Team - March 2, 2022, 5:09 p.m.

Thank you, Tapsri, we hope you enjoy it!

Reply