How to make it

  • 1. combine flour, sugar, baking powder in a large bowl
  • 2. you do not need to sieve the flour as long as you mix well with a whisk. this will ensure that the baking powder is evenly distributed
  • 3. combine soya milk and oil in a jug
  • 4. grease and line the bottom of two 8 inch (20 centimetres) cake tins with greaseproof paper. please note that attempting to do the whole cake in one tin will result in the cake falling as it does not have enough space to rise. if you wish to to that, you would need to use a much bigger tin, more like a 10 inch one
  • 5. then grease the top of the disc of paper you’ve cut out and also the sides of tins
  • 6. ensure that your oven is pre-heated at 180C
  • 7. pour the “milk” and oil mix onto the flour and mix well until just incorporated. this is vital to making a cake that will be light and spongy. if you overmix the cake might sink or turn out to be dense
  • 8. divide the mixture equally between the two tins and bake for approximately 25/30 mins
  • 9. depending on the type of oven you’re using you may need to adjust the baking time
  • 10. the cakes will be ready when the sides have pulled away from the tin and the cake springs back when touched. you can also check this with a toothpick
  • 11. let the cakes cool in the tins for about 15 mins before attempting to take them out
  • 12. making the faux cream is very simple, simply combine the vegan butter and icing sugar
  • 13. combine at first with a spoon or the icing sugar will fly everywhere
  • 14. then you can either continue mixing by hand (this might take some elbow grease and about 10 mins) or use electric beaters
  • 15. when the cakes have cooled for an hour or so spread a very generous amount of faux cream on one layer of the sponge and then cover with 4 to 5 heaping tbsps of strawberry jam
  • 16. place the other layer of sponge on top of it and sprinkle with caster or icing sugar

Reviews & Comments 4

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  • rach12 4 years ago

    I tried this for my sister who is vegan, the cake tastes lovely but has broken up, I believe this is because the binding agent is missing. Ideas will be appreciated as I want to perfect vegan cakes.

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  • Lauracox 4 years ago
    Hi, I have tried to make this cake several times. Although it tastes great it sinks in the middle each time I bake it. What am I doing wrong? I haven't altered the recipe at all.
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  • HannahRose 5 years ago
    Just tried out this recipe and im really pleased. I used Jam and soya whipped cream (first time using cream) for the filling, and it tastes lovely!
    Thankyou for the recipe, will definatley use it again,
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  • lmbaer 6 years ago
    Alessioxvx: Thank you for sharing this recipe. My family and I just returned from London and we have been craving a Victoria Sponge Cake to go with our tea, too! I'll try your recipe, adjusting it to our high altitude in Denver, CO, USA. Since I'm from the US and not the UK, would you please define "caster sugar"? Also, do you think that coconut oil might substitute for the vegetable shortening in the faux cream, or is it too soft? Thanks again!
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