Classic Victoria Sponge (vegan/plant-based)


Recipe Title

Classic Victoria Sponge (vegan/plant-based)


550g plain flour
350g golden caster sugar
2 tsp baking powder
2 tsp bicarbonate of soda
1 1⁄2 tsp salt
150ml light olive oil
400ml unsweetened plant-based milk
3 tbsp vanilla extract
2 tsp apple cider vinegar

Buttercream & Filling
75g dairy-free butter
75g vegetable shortening (such as Trex)
300g icing sugar
2 tsp vanilla paste or extract
large pinch of salt
5 tbsp raspberry jam

To Serve
50g fresh raspberries
Icing sugar, to dust


Preheat oven to 180°C | Line 2 x 20cm cake tins with parchment paper | Cooling rack | Stand mixer or electric hand-held beaters.

First make your cake batter | Pour the flour, sugar, baking powder, bicarbonate of soda and salt into a bowl and mix well | Pour the oil, milk, vanilla extract and vinegar into a separate bowl and mix together | Pour the wet ingredients into the dry ingredients and mix well.

Divide the batter between the two cake tins | Place the tins in the oven and bake for 30–35 minutes, until a cake tester or skewer inserted into the centre of the cake comes out clean | Take the tins out of the oven and put them to one side on a cooling rack to cool to room temperature.

Now to make the buttercream | Put the dairy-free butter and vegetable shortening in the mixer or a bowl and beat until smooth | Gradually add the icing sugar while continuing to beat the butter | Once all the icing sugar is mixed in, add the vanilla paste and salt | Put the bowl in the fridge to chill When you’re ready to serve the cake, take the buttercream out of the fridge | Use a knife to level the top of one of the cooled cakes so the other one will sit correctly on it | Place the levelled cake on a serving plate and spread the top with a thick layer of the buttercream | Spoon the jam over the cream | Place the second cake on top and sift over the icing sugar | Decorate with raspberries | Cut into slices and serve.

Ingredients and instructions available at


~12 generous slices




During the pandemic, I returned to baking, trying many new plant-based recipes for classic desserts. This Victoria Sponge was one of my favorites by far.

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