Vegan Victoria Sponge Cake

Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

📝 Ingredients

• 175 g (2/3 cup + 1 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) (softened)
• 250 g (1 1/4 cups) caster (superfine) sugar
• 175 g (2/3 cup + 1 Tbsp) non-dairy yogurt (I used vanilla soy) ((room temperature))
• 175 ml (2/3 cup + 1 Tbsp) unsweetened non-dairy milk (I use soy) ((room temperature))
• 2 1/2 tsp vanilla extract
• 350 g (3 cups minus 2 Tbsp) self-raising flour
• 1 tsp baking powder
• 3/4 tsp bicarbonate of soda (baking soda)
• 125 g (1/2 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) (softened)
• 220 g (2 cups) icing (powdered) sugar (sifted)
• 1 tsp vanilla extract
• strawberry or raspberry jam
• caster sugar for sprinkling

👨‍🍳 Instructions

1. 1Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment.
2. 2Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.
3. 3Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.
4. 4Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.
5. 5Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.
6. 6Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.
7. 7Place one of the cake layers on a serving plate and spread over a generous quantity of jam.
8. 8Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).
9. 9Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.