Tuesday, 7 February 2012

Vegan Victoria Sponge Cake

This was a bit of an experiment for me, as I've tried a few vegan sponge cake recipes in the past, and they've all sunk horribly in the middle after cooling; Despite tasting good, they didn't look great.
I wanted to make a sponge that didn't use egg-replacer, or other fancy ingredients, but still looked and tasted like real sponge cake!  As you can see it turned out pretty well, although the texture was more chewy than a regular sponge cake.
  • 100g/4oz dairy free spread
  • 150g/6oz caster sugar
  • 200g/8oz SR flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 200ml/8 floz Provamel sweetened almond milk or equivalent 
Preheat oven to 180C/170C Fan/Gas 4
Grease and line two 7"/20cm sandwich tins.
Cream the spread and sugar until soft and then beat in 3 tbsp of the milk.
Add the remaining milk, flour, vanilla and baking powder and beat until smooth.
Divide mixture between the two tins.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Cool in the tin for 2-3 minutes before turning out and removing the greaseproof paper.
Sandwich together with vegan butter icing and jam (jelly) when cool, and sprinkle the top with caster sugar.

Vegan butter icing

  • 2 tbsp dairy free spread
  • 75g/3oz icing sugar
  • 1 tsp vanilla extract
Soften the spread.
Mix in the vanilla.
Beat in the icing sugar gradually, adding a little boiled water if needed to make a soft, spreadable mixture.

If you have a nut allergy sufferer in the family, just swap the almond milk for a suitable nut-free alternative.
Swap the vanilla for lemon zest to make a lemon cake, 1 tsp coffee granules mixed with 2 tsp boiling water for a coffee cake, or swap 25g/1oz of the flour for unsweetened cocoa powder to make a chocolate cake.
Try this recipe if you have egg-replacer available.

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  1. That came out beautifully! The vegan cakes I've tried always seem to be lovely and moist, but I've not had a go at baking one myself yet.

  2. Thanks Louise. I've tried various recipes, but this is my best attempt so far!

  3. This looks amazing ! :D would it still work with unsweetend almond milk ? Xx

    1. Thanks Jessica, I don't see why not. You might also like my vegan cupcake recipe (see recipe index)

  4. This is the first vegan cake I've made that has actually tasted like a cake! I had it without the buttercream and with some fake custard, delicious! Thank you!

    1. Thanks Rosanna...do try my vegan fairy cakes too.

  5. I'm eyeing up the chocolate tiffin first : )

    1. Haha, actually I think I would too...or the chocolate cornflake cakes!

  6. I like your sponge. Most people do not show the inside of their vegan cakes...

  7. My brother has a dairy and egg allergy which meant that he never really had a birthday cake until I discovered this recipe.
    Now I make one for him on a weekly basis and an extra special one for his birthday. (This year it's an emoji cake! 😎)
    The recipe is simple and I would recommend it to anyone!

    1. Thanks Immorura, I'm so glad to hear that you and your brother like the recipe :-)


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