This classic vegan victoria sponge cake is made with fluffy vanilla sponges layered with whipped buttercream, fresh strawberries and strawberry jam!
It’s the perfect afternoon tea treat or celebration cake! This British classic is one of my favourites! You can’t beat a good vanilla sponge that’s light and fluffy.
Especially when it’s sandwiched between a creamy whipped buttercream frosting and good quality strawberry jam – one of the best flavour combos there is!
So get your friends and family over and serve up this vegan victoria sponge cake for you to all enjoy!
What you’ll need for vegan victoria sponge:
- Self raising flour
- Baking powder
- Caster sugar
- Rapeseed oil (or other neutral flavoured oil)
- Oat milk (or other unsweetened plant milk like almond/soya)
- Vanilla bean paste
- Vegan block butter
- Chilled coconut milk (from a tin)
- Icing sugar
- Strawberry jam
- Fresh strawberries
To give this buttercream a more creamy flavour we are adding some chilled coconut fat (from a tin of coconut milk). This gives it more of a whipped cream flavour, but you can just go with a basic buttercream if you’d rather!
Go for a block vegan butter rather than a spread as it’ll hold its shape better. I used Flora unsalted.
Use good quality strawberry jam, like Bonne Maman which has a high strawberry content.
This cake is also delicious with raspberries so you could switch it up with raspberry jam and fresh raspberries!
I always recommend using vanilla bean paste over vanilla essence. You get a much more natural and strong vanilla flavour plus you’ll get those lovely black vanilla specks.
How to make this strawberry victoria sponge cake:
Grease and line two 8inch cake tins and preheat oven to 160C.
Sift the flour and baking powder into a large bowl. Add the sugar and salt and mix until combined.
Measure out the oil, milk and vanilla and then pour into the bowl with the dry ingredients.
Mix until just combined, be careful not to over mix it. Pour into the two cake tins as evenly as you can. Pop in the oven for 40-45 minutes until golden on top and a skewer comes out clean.
Whilst the sponges are baking you can make the buttercream. Add room temperature vegan butter in a bowl along with the chilled coconut cream, vanilla and icing sugar.
We are using the solid coconut cream from a chilled tin of coconut milk, not any of the water.
Beat with an electric mixer until light and fluffy. Taste and add a bit more vanilla or icing sugar if preferred. Pop it in the fridge to firm up.
Once the sponges are baked leave to sit in the tins for 5 minutes and then place on cooling racks and leave to completely cool.
Layer with the frosting, sliced strawberries and then strawberry jam and place the second sponge on top. Sift some icing sugar on top, and add some more fresh strawberries!
For more vegan cake recipes you may enjoy these:
As always if you make this vegan victoria sponge cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 450g self raising flour
- 2 tsp baking powder
- Pinch sea salt
- 330g caster sugar
- 225ml rapeseed/canola oil
- 1.5 tbsp vanilla bean paste
- 375ml oat milk
- 200g vegan block butter
- 75g coconut cream*
- 300g icing sugar
- 1 tbsp vanilla bean paste
- 1 tbsp oat milk
- 250g strawberry jam
- 250g fresh strawberries
- Grease and line two 8 inch/20cm cake tins. Pre heat oven to 160C/320F.
- Sift flour and baking powder into a large bowl and then add the salt and caster sugar. Mix with a spatula until combined.
- Measure out the oil and milk and add along with the vanilla to the bowl of dry ingredients. Mix until just combined, careful not to over mix.
- Pour into the two cake tins as evenly as possible. Gently tap tins on the work surface to release any air bubbles. Place in the oven for 30-35 minutes until golden on top and a skewer comes out clean.
- Make the whipped buttercream by placing all the ingredients in a bowl and whisking with an electric mixer until pale and fluffy. Place in the fridge until later.
- Once the cakes are baked, leave to cool for 5 minutes in their tins and then transfer to a cooling rack to completely cool.
- Assemble the cake by spooning the buttercream onto one of the sponges, then add some sliced strawberries and the jam on top. Place the second sponge on top, dust with some icing sugar and top with remaining strawberries.
*The white solid cream from a chilled can of coconut cream. Can sub for 25g butter instead if you prefer.
For best results use a block vegan butter like Flora unsalted or Naturli. Also use a good quality jam like Bonne Maman.
You can sub the rapeseed oil for any neutral flavoured oil and the oat milk for any unsweetened plant milk.
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