Vegan Victoria sponge cake

Vegan Victoria sponge cake

Light, springy and seriously moreish, this vegan Victoria sponge is packed with fresh lemon flavour, vegan buttercream and raspberry jam.

Vegan Victoria sponge cake

Next time: try this seriously moreish vegan chocolate cake.

  • Serves icon Serves 14-16
  • Time icon Hands-on time 25 min. Oven time 30 min

Light, springy and seriously moreish, this vegan Victoria sponge is packed with fresh lemon flavour, vegan buttercream and raspberry jam.

Next time: try this seriously moreish vegan chocolate cake.

Nutrition: per serving

Calories
246kcals
Fat
8.5g (2.7g saturated)
Protein
2.2g
Carbohydrates
39.8g (25.2g sugars)
Fibre
0.9g
Salt
0.2g

Ingredients

  • 100ml sunflower oil, plus extra to grease
  • 100g ready-made apple purée (we used Clearspring)
  • 200ml unsweetened soy milk
  • Finely grated zest 1 lemon, plus 1 tbsp juice
  • 175g caster sugar
  • 300g self-raising flour
  • ¾ tsp baking powder
  • 10g freeze-dried raspberry pieces

For the filling

  • 70g plant butter (we used Flora)
  • Finely grated zest 1 lemon, plus 1 tbsp juice
  • 140g icing sugar, sifted, plus extra to dust
  • 4 tbsp raspberry jam

Specialist kit

  • 2 x 20cm loose bottomed cake tins
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 160°C fan/gas 4. Grease and line the cake tins with oil and baking paper. In a jug, whisk together the apple purée, soy milk, lemon zest and juice and oil. Set aside for 5 minutes.
  2. In a separate bowl, sift together the sugar, flour, a pinch of salt and baking powder, then add the raspberry pieces, saving some to garnish. Pour in the milk mixture and stir until smooth, then divide the mixture between the cake tins and smooth the surface. Bake for 25-30 minutes until golden and springy, then transfer to a wire rack to cool completely.
  3. To make the filling, beat the butter with the lemon zest and juice until creamy, then add the icing sugar and continue to beat until pale and fluffy.
  4. To assemble, put one of the cakes upside-down on a serving platter, so the flattest side is facing the platter. Spread the top of it with the buttercream, then top with jam. Put the second cake on top (with the flattest side facing up) and dust with icing sugar. Decorate with the reserved raspberry pieces.

Nutrition

Calories
246kcals
Fat
8.5g (2.7g saturated)
Protein
2.2g
Carbohydrates
39.8g (25.2g sugars)
Fibre
0.9g
Salt
0.2g

delicious. tips

  1. The cooked and assembled cake will keep for up to a week in an airtight container.

Buy ingredients online

Recipe By:

Phil Mundy

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chocolate cake recipes

Vegan chocolate cake

Our vegan chocolate cake is dairy-free and egg-free and comes...

Save recipe icon Save recipe icon Save recipe

Easy vegan recipes

Vegan chocolate brownies

Traditional brownies rely on eggs to help them rise and...

Save recipe icon Save recipe icon Save recipe

Easy cake recipes

Raspberry and lemon sponge cake

Try this lemony twist on a Victoria sponge cake, filled...

Save recipe icon Save recipe icon Save recipe

Egg-free baking ideas

Vegan carrot cake

This airy vegan carrot cake gets a lift from flaxseed....

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.