Recipe: Vegan Victoria Sponge

I love a good ole Vicky Sponge, it was the first recipe I ever posted here. I honestly don’t think you can go wrong with it, so it seemed only fitting to find a decent vegan recipe for this classic bake. I’ve tried out a few different recipes and this is the one I found had the best results, I found it on the Tesco web-site, who knew?! A really light and fluffy delicious cake, go make it!


400g self raising flour 1 1/4 tsp bicarbonate of soda

250g caster sugar
115ml sunflower oil
400ml dairy-free milk egg almond or soya
3 tbsp golden syrup
2 tsp vanilla extract
4 tbsp strawberry jam
For the vegan buttercream
200g dairy-free spread
175g icing sugar, sifted
Start by preheating your oven to 180 and grease and line 2 x 23cm sandwich tins. Sift in the flour, bicarb and sugar and mix together in a large bowl, then whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour into the dry ingredients. Now whisk together with a hand blender until the mixture is thick and creamy.
Simply pour the mixture into the cake tins and bake for roughly 35-45 minutes. When the cakes are golden and a skewer comes out clean remove from the oven and leave them to cool in the tin before letting cool on a wire rack.
To make the ‘buttercream’ beat the spread, icing sugar and vanilla in a bowl. Spread the jam and buttercream on one cake before sandwiching them together.
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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.