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Vegan Victoria sponge cake

Name: Vegan Victoria sponge cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 14-16
Cuisine: British recipes
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

By: Phil Mundy

Published: 12 Jan 23
Updated: 25 Mar 24

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.

Easy
January 2023

Test kitchen approved

Serves 14-16
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

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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

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Method

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.
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.
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.

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.