A classic Victoria sponge cake is up there with the best cakes of all time, right? Traditionally they use eggs and dairy but my version is totally vegan and just as delicious as the original. This light and fluffy Victoria sponge cake is layered with vanilla buttercream, raspberry jam and topped with fresh raspberries and a dusting of icing sugar.
After a much needed social media break I’m back to share something new and delicious with you for 2022. I’ve always felt a bit overwhelmed by making a proper round cake. Loaf cakes are my go to as they are small enough for me to be able to get through them in a few days and there’s generally less room for error. However I have had my eyes on some 6 inch baking tins for a few months now and I finally got my hands on some.
There are many benefits of baking cakes in smaller tins. It’s easier to store, less to decorate and less to try and eat while it’s still fresh. I just find the smaller cake much less intimidating both to create and eat so I’m looking forward to making lots of different ones over the coming months. This size is great for kids parties or a little celebration cake for one person.
If you don’t have a 6 inch tin, don’t worry, you can still bake this in larger cake tins, the result will just be a shallower sponge.
I’ve often had a problem with vegan cakes being dry or stodgy. I’m sure many vegan bakers can relate! This classic Victoria sponge has been tested several times and is moist and fluffy thanks to using a silky smooth homemade buttermilk instead of regular dairy free milk.
This classic Victoria sponge is –
- Light and fluffy
- Easy to prepare
- Totally dairy free
- Baked in just 25 mins
How to make Classic Victoria sponge cake
The sponge is really easy to prepare, simply mix together the dry ingredients, then cream the butter and sugar together. Creaming the butter and sugar together well is key to a delicious cake. Add in the dry ingredients and mix until just combined. Prepare the vegan buttermilk and flax eggs and add to everything else. It’s important to mix well until no more lumps remain but take care not to overmix. Pour into tins and bake, that’s it!
This can be prepared in a stand mixer or white an electric whisk. I simply mix the butter until softened, then add the icing sugar, soya milk and vanilla extract. The mixer or electric whisk will do all the work for you, so it’s ready to use within minutes! It’s important to make sure the cakes are fully cooled before decorating, or you’ll have a runny mess on your hands.
I piped my buttercream but you can spread it on with a big spoon or palette knife if you don’t want to fiddle with piping bags. Then comes the generous layer of raspberry jam, a little smaller in size than the layer of buttercream to make sure it stays put when slicing. You can then pipe the remaining buttercream on top and add raspberries and icing sugar to finish. Alternatively, spread the remaining buttercream on top if you prefer, or even double the buttercream recipe and frost the cake all over!
Have you made this cake?
Let me know if you try this recipe! Have you ever had a Victoria sponge cake before? I’d love to hear what you think if you’re a first timer. It’s a really classic flavour over here in the UK and a super popular teatime treat.
If you do remake the recipe and happen to take a pic and share on social media, please tag me @bos.kitchen in the picture and caption so I can share!
- 2 6 inch cake tins
- 205 g plain flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 115 g vegan butter
- 200 g white sugar
- 2 tbsp ground flaxseed
- 2 tsp vanilla extract
- 240 ml soya milk
- 1 tbsp apple cider vinegar
- 115 g vegan butter
- 240 g icing sugar
- 3-4 tbsp soya milk
- 1 tsp vanilla extract
- 6 tbsp raspberry jam
- 8 raspberries
- Preheat oven to 180•c and grease 2 6 inch cake pans. Grease tins thoroughly. Line the base with parchment paper and grease the paper too.
- In a large bowl, whisk together plain flour, baking powder, baking soda and salt. In a stand mixer or using an electric whisk, beat sugar and butter together until smooth and creamy, about 2-3 minutes.
- Prepare flax eggs in a small bowl by mixing flax and water together to form a gel. In a jug, add soya milk and apple cider vinegar, stir well and set aside to thicken for a few minutes, this will form a vegan buttermilk.
- Add dry ingredients to the creamed butter and sugar and mix on low until just combined. Add flax eggs and vegan buttermilk and slowly mix until combined. Pour evenly into cake pans and bake for 23-25 minutes, until a toothpick comes out clean. Allow cakes to cool completely in the pans on a wire rack.
- To prepare the buttercream, add vegan butter to a stand mixer or with an electric whisk beat until creamy, around 3 minutes. Add icing sugar, 2 tbsp of the soya milk and vanilla extract. Mix on a medium speed for another 3 minutes, adding the remaining soya milk if it’s too thick.
- Layer cake up with vanilla buttercream, raspberry jam and pipe remaining frosting on top. Top with fresh raspberries and a dusting of icing sugar. Chill in the fridge for half an hour before slicing. Leftover cake can be stored in the fridge for up to 4 days.