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The end of Veganuary 2019 is here and there’s only one way to celebrate.
Say hello to our show-stopping Triple Decker Victoria Sponge.
Yum.
Dedicated to everyone who has taken part in Veganuary this year, our brand new vegan Victoria sponge cake has it all.
It’s light and fluffy, as all sponge cakes should be, and it’s devilishly moreish.
Triple Decker Victoria Sponge
Serves: 12 slices
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
For the cake:
- 400ml (13.5fl.oz) soya milk
- 1 tbsp apple cider vinegar
- 350g (12.3oz) vegan margarine or butter, plus extra for greasing
- 350g (12.3oz) caster sugar
- 550g (19.4oz) self-raising flour
- 1 tbsp bicarbonate of soda
- 1 tbsp vanilla extract
For the vegan buttercream:
- 150g (5.3oz) vegan margarine or butter
- 1/2 lemon
- 350g (12.3oz) icing sugar, plus extra for dusting
For decoration:
- 100g (3.5oz) fresh blueberries, plus extra for decoration
- 100g (3.5oz) fresh blackberries, plus extra for decoration
- 100g (3.5oz) fresh raspberries, plus extra for decoration
- 10 tbsp strawberry jam
Instructions
- Preheat the oven to 160°C fan / 350°F. Grease 3 x 20cm (8”) cake tins with vegan margarine or butter and line the bottoms with baking paper.
- To create the vegan buttermilk, combine the soya milk and apple cider vinegar together in a small bowl and set to one side while you complete the next steps.
- In a large mixing bowl, cream the 350g (12.3oz) of vegan margarine or butter and the caster sugar together until light and fluffy.
- Then sift in the flour and bicarbonate of soda, and pour in the vanilla extract and the buttermilk you prepared earlier. Gently stir all the ingredients together with a wooden spoon until fully combined.
- Divide the cake mix evenly between the three cake tins and even out the mixture with a spatula or with the back of a spoon.
- Bake for 30 minutes or until a toothpick comes out clean. If the mixture is still wet, bake the cakes for an extra 5 minutes.
- Remove the cakes from the oven and leave to cool fully in the tins. This will help ensure the sponges are firm and won't crack when you turn them out.
- Meanwhile, prepare the vegan buttercream by adding 150g (5.3oz) of vegan margarine or butter and the zest of 1/2 a lemon to a mixing bowl. Beat the ingredients together, adding the icing sugar in stages as you go until fully combined.
- Once the cakes have fully cooled, turn them out and place the first one on a cake stand or serving plate with the top facing up. Evenly spread half of the buttercream on top, going right up to the edges. Then cover the buttercream with half of the fresh berries.
- Turn the remaining 2 cakes upside down and spread 5 tbsp of jam across each one.
- Place one of the cakes (jam side down) on top of the berries. Spread the remaining buttercream on top, cover with the remaining berries, then add the final cake (jam side down).
- To finish, dust the top of the cake with icing sugar and decorate with a few extra berries. Now tuck in!
17 Comments
Having tried 2 different recipes this is without doubt the best you will find on the internet it turned out perfect.
That’s so kind of you to say. Very happy that you like the recipe. Best, Roxy
Wow! Made this cake for my birthday and it was so tasty. My family was impressed, my mother didn’t even know that vegan cakes could taste this great 🙂
Hi, I made my first vegan gluten free test cake for a colleague this evening which was a disaster! I’m hoping this recipe could be my second attempt if I can substitute the SF flour 1:1 for gluten free and soya milk for oat milk? My colleague has some serious intolerances which makes things tricky, many thanks
Hi Kay, I was wondering how you got on with the gluten free flour in the victoria sandwich cake recipe?
Hi there…..do you reccomend only soya milk? Or could I use another plant based milk?
Hey Charlotte. You can use any plant-based milk. The soya milk adds a little extra sweetness but this isn’t essential. Thanks!
Can I use the same recipe for 2 x 10″ tins to make it a double decker instead? How long should I bake it for?
I have already done the 3 x 8″ and it went down a storm but wanted to do the 10s to make it easier to transport.
Hey Colin, in theory this should work. I’m not sure of the bake time exactly. I’d suggest checking them with a toothpick after the bake time stated in the recipe to see if the cakes are cooked through. If not try baking for an extra 5 minutes at a time. Let us know how it goes. Thanks, Roxy
Hi I really can’t seem to make the perfect vegan sponge! I will definitely try this do you use sweetened or unsweetened milk
Hey Tharan! Good question – we use regular sweetened soy milk, which is subtle but adds to the overall sweetness.
This honestly is the best vegan Victoria sponge recipe out there. Excellent. A show stopper. Bravo
Thank you so much Haseena!
I made this for my family at the weekend and it was EXACTLY as you described! Fluffy, moist and utterly scrumptious! Super easy too, perfect to give any ‘non-vegan’ bakers to try.
SO refreshing to find a cake recipe that WORKS and doesn’t use crazy ingredients…. just soya milk an cider vinegar! Perfect! It is now my staple go-to cake recipe :):) Worked well as a 2 layer cake and made cupcakes our of the leftover mix! Thank you So Vegan! x
this cake.
Can I cut down the recipe as I only have 2x 8 inch pans?
Hello there, if I don’t have self raising flour, how much baking powder should I add?
Thanks