Victoria Sponge. Dairy Free and delicious

Rose and Pistachio please! Make mine a slice of Double Chocolate Oreo cake with salted caramel buttercream and honeycomb crumb. A Classic Victoria Sponge is often overlooked for more exciting options.  And yet, Victoria Sponge isn’t just the cake made for a Queen, it’s the queen of all cakes. Once you get the recipe right, a Victoria Sponge can be the basis for all future cake recipes, with a little tweaking.

I use a buttercream for this recipe but you could scrap the buttercream and use the vegan squirty cream. Or forget the cream altogether and just use jam. Strawberry jam is a must. Any other jam and it isn’t a Victoria sponge. .Try to find fresh strawberries as they really do make the cake.

If you are looking for something chocolate, have a look at my Chocolate Oreo cake. And if you’re looking for a recipe with jam, try the Best Bakewell ever. There’s also a microwave mug version of the Bakewell.

Here’s the Victoria Sponge recipe video with the written version below,

Dairy Free Victoria Sponge Recipe

Line 2 x 7” baking pans with cake liners or greaseproof baking paper. Preheat oven to Gas Mark 4.

1// Mix the dry ingredients together in a bowl, so

300g Self Raising Flour

180g Caster Sugar

1/2 Tablespoon Baking Powder

Pinch of salt

2// Then add

300 ml of dairy free milk. I’ve used soya but others work just as well.

120ml flavourless vegetable oil. Sunflower oil works too.

1 and 1/2 tablespoons Vanilla Essence

Mix the wet ingredients into the dry until well combined.

3// divide the cake batter between the 2 cake tins. Tap a few times to release the air bubbles and bake in the oven for 30 – 40 minutes. Or until golden brown and a butter knife or skewer comes out clean.

Allow to cool on a cooking rack.

Buttercream Icing Recipe

While the cake is either baking or cooling is a great time to be whizzing up the buttercream icing

You’ll need 115g of vegan spread at room temperature. I tend to use Vitalite but there are many more. Also 60g of vegetarian shortening, like Trex. Trex is the only one I know of but I’m sure that there are others.

Whiz the spread/shortening up with 1/2 tablespoon vanilla essence and a pinch of salt using a handheld mixer on the lowest setting.

Once mixed, start adding the icing sugar. You’ll need around 300 – 500g. Start adding around 100-150g then mix it altogether with your handheld mixer. Keep adding the icing sugar in smaller stages until you have a thick but spreadable mixture.

If the icing is too thick or even like a dough, just add a drop of Soya milk and mix. If you’re icing is still too thin keep adding the icing sugar.

Putting it all together.

I tend to pipe my buttercream and jam on as it seems less messy. But it’s just as easy to use a spoon or a butter knife.

Add a thick layer of buttercream first followed by a good layer of Strawberry jam.

Sandwich together with the top layer of sponge. I’ve piped on a dash of decorative icing mostly to allow the strawberries to stick to the cake.

Add the fresh strawberries and sprinkle with  a generous dusting of icing sugar.

Et voila!

A cake fit for a queen. Or your mom when she comes to visit!

Hopefully you’ll enjoy this one, let me know how it goes.








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