A Victoria sponge is a light, airy sponge with a sweet and creamy filling: my idea of heaven.

Victoria Sponge [Vegan]

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For the Sponge: 

  • 1 cup (scant) dairy-free butter
  • 1 1/2 cups caster sugar
  • 3/4 cup soy yogurt
  • scant 1 cup unsweetened dairy-free milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 3 cups self-raising (self-rising) flour, sifted
  • 1 teaspoon baking powder

For the Filling:

  • 1 1/2 cups icing (confectioner’s) sugar, sifted, plus extra for dusting
  • 2/3 cup dairy-free butter
  • 1 teaspoon vanilla extract
  • 5 tablespoons seedless raspberry jam


  1. Preheat the oven to 350ºF and grease and line two 8-inch round sandwich tins (shallow cake pans).
  2. Beat the butter and sugar together for 3 minutes, preferably with an electric whisk or mixer, until it’s light and fluffy.
  3. Stir in the yogurt, milk, vinegar, and vanilla, then gently fold in the flour and baking powder.
  4. Divide the mixture between the two prepared tins and bake for 20 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
  5. Meanwhile, make the buttercream by beating the icing sugar, butter, and vanilla together until light and fluffy.
  6. Once the cakes are completely cool, assemble by spreading the top of one cake with the buttercream and the other cake with the jam.
  7. Sandwich together, inverting one cake so that both fillings are in the middle, then dust the top of the cake with icing sugar.
  8. Cut into 12 slices and enjoy.

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