Vegan Victoria Sponge Cake
This vegan victoria sponce cake is the perfect cake for all occasions, whether you make it as a birthday cake or for a lovely afternoon tea.
This vegan victoria sponce cake is the perfect cake for all occasions, whether you make it as a birthday cake or for a lovely afternoon tea.
Cooking Time
Prep Time20 minutes
Servings8 portions
![recipe image Vegan Victoria Sponge Cake](/en-gb/-/media/Project/Upfield/Brands/Flora/Flora-UK-New/Assets/Recipes/Sync-Images/7a11ba6d-dfe6-46be-a6ed-6fb80204b5c4.jpg?rev=7d5ce2b2a0d3418d84f13040fe382d7a)
For the sponge
- 200 grams Flora 100% Natural Ingredients
- 300 grams golden caster sugar
- 200 grams soya yogurt, room temperature
- 200 grams dairy-free milk, room temperature
- fresh red fruits (optional)
- 1 vanilla pod
- 2 teaspoons baking powder
- 400 grams self-raising flour
- lemon zest
For the buttercream
- 150 grams Flora 100% Natural Ingredients, fridge temperature
- 200 grams icing sugar
- jam (strawberry/raspberry/blackberry)
- Heat oven to 180°C / 350F / Gas Mark 4. Grease and line two round 20cm or 22cm cake tins.
- Scrape the vanilla seeds from the pod and set aside. Zest the lemon and set aside.
- In a food mixer, beat the Flora 100% Natural Ingredients and sugar for 3-4 minutes, until pale and fluffy.
- Mix the flour and baking powder in a bowl.
- In another bowl, mix together the yogurt, milk, vanilla seeds and lemon zest.
- Take a third of the yogurt mixture and a third of the flour. Fold in gently to the spread and sugar mix, using a spatula.
- Repeat the process 2 more times until all ingredients are incorporated.
- Divide the mixture between the two tins.
- Bake for 25-30 minutes until an inserted skewer or knife comes out clean.
- Let the cakes cool down for 15 minutes in the tin. Then place onto a cooling rack and leave to cool completely.
- To make the buttercream, beat the Flora spread, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
- When the cakes are completely cool, spread the jam over the bottom cake. Top it with the fluffy buttercream.
- Carefully sandwich the two cakes, and sprinkle the top with icing sugar. You can decorate the cake with some fresh red fruits.
- Enjoy!
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