This victoria sponge cake is perfect as an afternoon tea time treat. However, you could make it to impress friends and family, or as a birthday surprise!

Serves 8-10
victoria sponge

For the sponge:

  • 200 g (1 cup) vegan butter
  • 300 g (1 cup) caster sugar
  • 200 g (heaped ¾ cup) soya yoghurt
  • 200ml (7/8 cup) soya milk
  • 2 tsp vanilla extract
  • 400g (3 cups) self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • Pinch Salt

For the filling:

  • 250 g (2½ cups) icing sugar
  • 150 g (2/3 cup) vegan butter
  • 1 tsp vanilla extract
  • Berry jam


  1. Preheat the oven to 180ºC (Gas Mark 4, 350°F). Line 3 x 7.5 inch shallow cake tins.
  2. Cream the butter and sugar for a few minutes until really pale and fluffy with an electric mixer.
  3. Add the vanilla extract, soya milk and yoghurt and beat slowly to combine.
  4. Gently fold in the flour, bicarbonate of soda, baking powder and salt.
  5. Divide between the 3 tins and bake for 20–25 minutes or until a skewer comes out clean. Leave to cool.
  6. To make the filling, sift the icing sugar into a bowl and beat with the butter and vanilla.
  7. When the cakes are completely cool, add a layer of jam and butter cream on each, stack alternately.
  8. Optional: Then dust with a little extra icing sugar.

Per serving (214g) Calories: 720, Carbohydrates: 111.6g, Sugars: 72.4g, Fat: 28.9g, Saturates: 5.6g, Protein: 5.6g, Salt: 1.9g

Taken from August 2018 (Issue 41) Vegan Life Magazine

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