Treat your yourself and your family with this Vegan Victoria Sponge Cake today! It has fluffy and moist sponge with strawberry jam and vegan butter cream in the middle. I didn’t add a lot of sugar to the sponge as the jam and the butter cream are very sweet so when you taste it, it doesn’t taste incredibly sweet but just right.
I had been avoiding to make butter cream as it uses a big amount of icing sugar and some vegan butter/margarine for health reasons. However, I couldn’t overcome my thoughts about making Victoria sponge cake with vegan butter cream last week as I really fancied a simple vanilla sponge cake! I used to make Victoria sponge cake sometimes but I was never satisfied with the texture of the sponge cake. It was a little dense and too sweet. After experiencing more vegan cooking and creating recipes in the past few years, I was confident about adding some cider vinegar into the cake batter to make the sponge fluffier and less sugar to make it not too sweet.
Ingredients for the Vegan Victoria Sponge Cake
For the sponge cake
- soy milk
- apple cider vinegar
- plain flour
- baking power
- baking soda
- sugar
- melted vegan margarine
- vanilla extract
For the butter cream
- icing sugar
- vegan margarine
- vanilla extract
For the rest
- strawberry jam
- icing sugar for topping
How to make it
For the sponge
Just make sure you mix the soy milk and vinegar in a bowl and let it sit for at least 5 minutes! Sift the flour, baking powder and soda in a mixing bowl and mix in the sugar. Add the rest of the ingredients including the soy milk and vinegar mixture and mix until just combined, please do not overmix!!
For the butter cream
Mix the icing sugar, vanilla extract and margarine in a mixing bowl with a folk until it starts to come together. Then mix further with an electric mixer until fluffy and creamy. If it’s loose, add more sugar, if it’s too thick, add a little bit of soy milk to adjust consistency.
For assembling
It’s very easy to assemble this cake! Place one of the sponge on a flat plate, spread the strawberry jam and then the butter cream and top with the other sponge. Dust some icing sugar on top and serve!
This cake stays moist in the fridge up to 3 days as long as it’s stored in an airtight container. I would not recommend to store it in room temperature as the butter cream could be loose and melty.
If you have basic ingredients in your kitchen, you can make this delicious treat today! If you haven’t got strawberry jam but different jam, try with that, I’m sure it will come out really yummy☺ You could also make coconut cream frosting and use that to replace this butter cream, that way you use less sugar and the cake will be slightly healthier, although this butter cream is really tasty and irresistible.
Vegan Victoria Sponge Cake
Ingredients
For the sponge cake
- 280 ml soy milk
- 2 tsp apple cider vinegar
- 230 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 120 g granulated sugar or caster sugar
- 100 g vegan margarine or spread melted
- 1 tsp vanilla extract
For the butter cream
- 150 g icing sugar
- 40 g very cold vegan margarine I used Pure Sunflower margarine
- 1 tsp vanilla extract
For the rest
- 5-6 tbsp strawberry jam
- some icing sugar for topping
Instructions
To make the sponge
- Preheat your oven to 177°C (gas mark 4.5). Grease two 7 inch cake tins with a bit of margarine and line the bottom with baking paper.
- In a bowl, mix the soy milk and vinegar together and set aside. It has to sit for at least 5 minutes so please don't leave this step to later!
- In a large mixing bowl. sift together the four, baking powder, baking soda. Add in the sugar and give it a quick mix.
- Add in the melted butter, vanilla extract along and the milk and vinegar mixture. Mix well until combined and no lumps remained. Please do not overmix, mixing should take less than a minute.
- Divide the batter between the two tins and bake for *20minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cool completely before putting the frosting on. I left my cake in the tins for about 2 hours. If you are in a hurry, let the sponge sit in the tins for 10 minutes and take them out and cool on a wire rack.
To make the butter cream
- **In a mixing bowl, mix the icing sugar, vanilla extract and margarine with a folk until it starts to come together.
- ***With an electric hand mixer, whisk until creamy and fluffy. If it's looking too thick, add little amount of soy milk, if it's looking too thin, add more icing sugar to adjust the consistency.
To assemble the cake
- Take the sponge cake out of the tins and remove the lined paper from the bottom. Please make sure the sponge is cool.
- Place one of the sponge cake on a flat plate. You may need to cut the top a little if it's not flat.
- Spread the strawberry jam with a spoon over the top surface evenly and then spread the butter cream on to of that. I used a piping bag to spread the butter cream to avoid getting it mixed with the jam by accident while spreading.
- Place the other sponge on top. Top with dust if icing sugar. Slice and serve. Store leftovers in an airtight container in the fridge up to 3 days.