Vegan Victoria Sponge

The penultimate instalment of our free-from baking month comes from this fantastic vegan Victoria sponge cake! This brilliant recipe from Tesco Real Food is definitely worth a try at home.

Everyone loves a slice of Victoria sponge from time to time don’t they? Well this vegan Victoria sponge recipe is too good not to try at home. The recipe from Tesco Real Food is free from eggs and dairy, making it a perfect treat to accompany an afternoon cup of tea! The dairy-free spread for the buttercream and dairy-free milk are substituted in for regular butter and milk, but you will barely notice the difference. The delicious taste of this vegan Victoria sponge cake is typically British and we love it, so thank you Tesco Real Food for the recipe! If you want to try making it at home, why not take a look at our cake tins for inspiration!

Photo by Carwyn Lloyd Jones (view original here



For the Sponge

  • 400g of self-raising flour
  • 1 and a quarter tsp of bicarbonate of soda
  • 250g of caster sugar
  • 400ml of dairy-free milk
  • 115ml of sunflower oil
  • 2 tsp of vanilla extract
  • 3 tbsp of golden syrup
  • 4 tbsp of strawberry jam
  • 150g of strawberries cut in to quarters for decoration

For the Buttercream

  • 200g of dairy-free spread
  • 175g of icing sugar


Step 1-Preheat your oven to 180 degrees celcius, 160 degrees celcius if you have a fan assisted oven or gas mark 4. Grease and flour a couple of Victoria sandwich tins if you have one, such as our sandwich pan or a cake tin works just as well if you haven’t got one. Line with baking paper ready to bake later on.

Step 2-Take a mixing bowl and sift in the flour, caster sugar and bicarbonate of soda. In a separate mixing jug, mix together the dairy-free milk (almond or soya milk is perfect), the sunflower oil, golden syrup and the vanilla extract before pouring it in to the dry mixture in the mixing bowl. Mix together using an electric handheld blender until the mixture is a lot thicker.

Step 3-Once you are happy the mixture is well combined and has reached a deliciously creamy consistency, transfer in to the sandwich pans or cake tins that you prepared earlier and bake for no more than 45 minutes until they have risen nicely.

Step 4-Once the sponges are cooked through, remove them from the oven and allow them to cool for 15 minutes in the sandwich pan before removing.

Step 5-Make a start on the buttercream filling while the cakes are cooling. In a mixing bowl, add the dairy-free spread, icing sugar and vanilla and mix until combined. Place in the fridge until later on.

Step 6-Take the 4 tbsp of strawberry jam and spread it over half of the cake. Do the same with around two thirds of the buttercream. Place the other half of the sponge on top and spread any remaining buttercream on top of the sponge along with the quarters of strawberry as decoration.

Step 7-Now all there is left to do is cut yourself a slice of this delicious vegan Victoria sponge cake to go with your afternoon cup of tea or coffee. Enjoy!

Source: Tesco Real Food 

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