Victoria sponge

  • Preparation Time 15 Minutes
  • Baking Time 20 Minutes
  • Serves 12

Vegan, gluten-free, vegetarian, Nut-free

The Victoria sponge, one of the most quintessential British cakes { or so we think} and usually always one of the first cakes many have practised their baking skills on. It certainly was the first cake I made. In Britain, it is so often served at a high tea or a tea party, a cake, that the Women’s Royal Institute have exacting ideas about. Two layers of light airy sponge, with an unctuous layer of buttercream and jam, sandwiched between them and heady with the scent of vanilla.

I have used this vegan recipe many times. The idea for using yoghurt I saw a while ago on @The Veg Space website and I adapted it to suit me. For me, the challenge was to make it both gluten-free as well as vegan. As like myself, many vegans are also coeliac and gluten-free.

I have tried using a variety of gluten-free self-raising flours, some did not provide great results. I would suggest for this recipe that, Dove Farm, Bob’s Red Mill or a similar good grade of gluten-free flour. If you are only vegan then that’s not a problem. I tend to sieve the flour and baking powder twice, this makes it lighter, adds air to the sponge.

I was so happy when this recipe turned out well, my happy tasters, sang it’s praise, once they had eaten a fair whack. I have to say I have a few tasters that are neither gluten-free nor vegan, this bake passed muster with them big time (result).

Normally the cream would be piped into the centre, must do better next time. Never the less the taste was wonderful and the texture delightful. Just what I would expect from a Victoria sponge cake

You really must give this a go, It really will impress both gluten-free or vegan loved ones.


  • 200g dairy-free margarine, such as Vitalite or Stork block
  • 300g caster sugar
  • 200g dairy-free yoghurt (Alpro Go On good as nice and thick or Koko dairy-free)
  • 200ml dairy-free milk
  • 3 tsp vanilla extract
  • 400g gluten-free self-raising flour (or normal if just vegan)
  • 2 tsp baking powder


  • 140g soft dairy-free butter
  • 280g icing sugar
  • raspberry jam
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp milk


1.Preheat the oven to 180C. Grease and then line two 20 cm cake tins.

Using a handheld or stand mixer, beat the butter and sugar until very fluffy and pale, this can take up to 5 minutes.


2. Mix the soya yoghurt, vanilla extract and milk and then add to the creamed mixture.

It may look a little curdled at first but adding some of the flour can help with this.

3. Sieve the flour and baking powder together, I do that twice so it is lovely and fine, then fold in the rest of the flour very carefully. You do not want to overbeat and knock out that air you have created.

4. Divide between the tins equally, then place in the oven for 20 minutes or until an inserted knife come out cleanly.

5.Remove from the oven and leave in the tins for 15 minutes before turning out onto a cooling rack.


6. While the cakes are cooling it is time to make the frosting. Mix the icing sugar, softened butter and vanilla extract with a mixer, an electric whisk here does make the frosting lighter. If the mixture is too thick then loosen it with a little milk. You need the frosting a thick consistency. Place into the refrigerator, until the cakes are fully cool and ready to be assembled.

7. Spread one of the cakes with jam and the other with buttercream. Then sandwich together. Sprinkle with icing sugar and if you want to decorate with some fresh berries. Then enjoy.


  • Sieve the flour and baking powder together, this makes for a lighter sponge.
  • Beat the butter and sugar together for 5 mins, it really does make a difference.
  • Do not beat once you have added the flour, you will knock out any air you have so lovingly created.
  • Once mixed and ready for the oven. Get the cakes in as quickly as possible. this is because the baking powder will start to react to wet ingredients straight away. you want it to do that in the oven. This is why tins should be lined and ready to go.
  • Also, do make sure the tins are at least 20cm as this cake really puffs up.

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