This is The Best Vegan Victoria Sponge as it only needs 5 everyday store cupboard ingredients for the sponge- self-raising flour, baking powder, vegetable oil, sugar and vanilla - and it is an add-it-all-to-a-bowl-and-mix cake. It is an incredibly moist, fluffy, and light egg-free sponge cake. Fruit jam is required for the filling and the top of the cake is simply dusted with icing sugar.
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🍰 Why You’ll Love This Vegan Victoria Sponge
- Inspired by the traditional cake once enjoyed by Queen Victoria herself, this vegan version has all the flavours of the classic British teatime favourite, without the need for eggs.
- Just five simple ingredients & no fussy vegan substitutes or complicated steps. If you’ve got self-raising flour, sugar, oil, vanilla, and baking powder in the cupboard, you’re nearly there! You just need some fruit jam for the filling!
- This is an all-in-one-bowl fuss-free cake. Simply pop everything into a bowl, give it a mix, and you’re ready to bake. Perfect for beginner bakers or anyone short on time.
- It's a light, fluffy and egg-free cake thanks to baking powder (first invented in the Victorian era!), the sponge rises beautifully and is wonderfully soft and airy. Ideal for anyone needing an egg-allergy friendly cake recipe.
- Inspired by Rose Elliot cake recipes. Elliot is an icon of vegetarian and vegan cookery, known for her timeless, reliable recipes.
- Whether you're making this for an afternoon tea, a birthday, or just a comforting bake to enjoy with a cuppa, this cake is perfect.
- Keep it classic with just jam and a dusting of icing sugar, or turn it into a celebration cake with vegan buttercream and berries.
Origins of Victoria sponge
If you are interested in finding out about the origins of Victoria sponge then click the '📜' toggle below!
📜 Origins of Victoria sponge
Victoria sponge cake originates from the British Victorian era and was favoured for afternoon tea by Queen Victoria (1837-1901), as well as regarded as a good plain cake for children. The original sponge had a simple jam filling whereas modern day versions often include a whipped cream or buttercream filling.
Baking powder was invented in England by Alfred Bird in 1843 and revolutionized cake making as the powder allowed cakes to become more airy and rise much easier and quicker as they bake. The lightness and fluffiness of a Victoria sponge would not be achievable without baking powder.
Before baking powder, eggs and yeast were the main ingredients used for baking. However yeast wasn't available ready-made instead it would need to be cultivated by fermenting fruit or vegetables and trying to keep the yeast alive long enough to bake your cake!
So glad we don't have to go to those lengths nowadays. Thankfully our egg-free Victoria sponge cake recipe rises beautifully, minus yeast or eggs, and with the aid of baking powder, and utilises just 5 every-day store cupboard ingredients.
Egg-Free Sponge Cake
Our egg-free Victoria sponge cake recipe is an adaptation of Rose Elliot's eggless cake recipe, which was originally published in her vegetarian cookbook titled The Book of Cakes [1984].
Rose Elliot has since written over 60 cookbooks worldwide, focusing on vegetarian and vegan cuisine and she is popularly considered an icon of vegetarian and vegan cookery. We have tried many of her recipes over the years and loved each one.
We tried to research a link to Elliot's Book of Cakes on the internet but was unsuccessful. It's likely due to the book being old and perhaps now rare. We did locate our copy in a local charity shop [thrift store] many years ago. However, if you're interested to find out more about Rose Elliot you can access her website over on roseelliot.com.
How we adapted Rose Elliot's eggless cake
To create a Victoria sponge from Rose Elliot's original recipe, we replaced the 81% self-raising whole wheat flour with ordinary white self-raising flour, the brown sugar with granulated sugar, and we increased the amount of vanilla extract called for. We also doubled the ingredient portions to create a larger double layered cake. Finally we decorated the cake more in keeping with a more old-school traditional Victoria sponge cake.
The result of the changes, was a cake with a surprisingly light, fluffy and airy texture. The flavour is pleasantly one of a classic sweet vanilla sponge. Strawberry or raspberry jam is ideal to sandwich the cake layers together. To finish a dusting of icing sugar (confectioners or powdered sugar) is all that is required to complete the classic look although caster sugar is also used as a topping in some old Victoria sponge recipes.
How to prepare
Preparing the Victoria sponge cake mixture could not be easier as it utilises the simple all-in-one-method -simply add all the ingredients in a bowl, whisk together, and it's ready for baking.
Step 1: Add the flour, baking powder, sugar, oil, vanilla, and water to a mixing bowl and stir until just mixed.
Step 2: Divide the cake mixture between two cake baking pans.
Step 3: Bake for 25-30 minutes until risen, firm and golden.
Step 4: Once the cakes are cool they can be filled with jam and decorated.
Step 5: Spread fruit jam over one of the cakes and sandwich the second cake over the top.
Step 6: Sift the icing sugar over the top of the cake.
📖 Recipe
Vegan Victoria Sponge Cake
Equipment
- 2 cake pans about 8 inch (20 cm) diameter.
- Baking paper.
- sieve
- Mixing bowl
- mixing spoon
- cooling rack
- small spoon for mixing jam
Ingredients
- 450 grams self-raising flour
- 1 tablespoon baking powder
- 350 grams granulated sugar [or caster sugar]
- 12 tablespoons vegetable oil [such as rapeseed or sunflower oil]
- 1 tablespoon vanilla extract
- 450 millilitres water
Decoration and filling:
- 9 tablespoons fruit jam [such as raspberry or strawberry]
- 1 tablespoon icing sugar [powdered sugar]
Instructions
- Preheat the oven to 170°C / 150°C Fan / 340°F / Gas Mark 3.
Prepare the sponge:
- Grease 2 cake pans with a little oil or margarine and line with baking paper.
- Sift the flour and baking powder into the mixing bowl and add the rest of the ingredients.450 grams self-raising flour, 1 tablespoon baking powder, 350 grams granulated sugar, 12 tablespoons vegetable oil, 1 tablespoon vanilla extract, 450 millilitres water
- Give it all a good mix.
- Divide the mixture evenly between each cake pan. (we use a kitchen scale to gage each pan has roughly the same amount)
- Place both pans side-by-side on the middle rack of the oven.
- Cakes will take around 25-30 minutes depending on your oven. Check after 25 minutes. Test the cake with a skewer and if it comes out clean the cakes are ready. The cakes will also be firm and golden.
- Leave the cakes in the tins for 15-20 minutes to cool a little before carefully removing each cake out the pans and placing onto a cooling rack to cool completely. Once cool peel off the baking parchment.
Assemble:
- Whip up the jam with a spoon until smooth as this makes it easier to spread over the cake.9 tablespoons fruit jam
- Spread the jam over the cake you have chosen as your base. (If your cake has domed a little you can use a knife to carefully remove the top part to achieve a flatter surface or simply flip it upside down.).
- Place the second cake layer over the jam filled cake layer.
- To finish use a sieve to dust the top of the cake with the icing sugar.1 tablespoon icing sugar
Notes
- Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
- Victoria sponge will keep fresh for up to 3-4 days within a cake container or similar. This cake can also be stored in the refrigerator, and if it has been iced with buttercream frosting then its best to store in the refrigerator.
- This sponge can be frozen after it has cooled completely. Wrap each layer well in cling film/or similar food wrap and kitchen foil, and place in the freezer for up to 2-3 months. Remove the food wrap and defrost at room temperature before adding jam and icing sugar topping.
- A simple jam and icing sugar dusting is perfect for every-day eating but for a celebration this cake recipe is perfect as a base for more elaborate frostings. Try some vegan buttercream or vanilla frosting, and decorate with vegan sprinkles, sweets, chocolate drops etc. See recipe notes above for more ideas.
Nutrition
Frequently asked questions
You can use any frosting, icings or toppings to decorate this cake including any shop bought ready-prepared vegan frosting. We have included a few of our frosting and cake toppings below which you can also use for our Victoria sponge -
* For a vegan chocolate frosting check out our chocolate cake recipe.
* For a chocolate-cream ganache topping check out our old-school chocolate traybake recipe.
* For a buttercream orange frosting have a look at our carrot cupcake recipe.
* For a cinnamon vegan cream cheese cream frosting check out our pumpkin fruit cake recipe [frosting recipe is in the recipe notes under the recipe].
*For a lemon drizzle water icing check out our lemon drizzle cake recipe.
* For a cinnamon vanilla frosting have a look at our old-fashioned applesauce cake recipe.
A few ideas:
* vegan chocolate buttons
* grated/shards of vegan chocolate
* vegan jelly sweets
* vegan cake sprinkles or hundreds and thousands sprinkles
* vegan-friendly biscuits such as some flavours of Oreos, and some brands of custard creams, bourbon biscuits
* lotus Biscoff biscuits
* vegan mini crispy chocolate covered bread sticks
* fresh berries (dipped in melted chocolate or plain)
* chopped nuts
* dried fruit
* candied fruit
* desiccated coconut/ coconut shreds (toasted desiccated coconut is especially tasty)
* edible flowers
* vegan marzipan
* vegan fondant
* vegan marshmallows
* crushed vegan honeycomb [cinder toffee]
* vegan chocolate spread, Lotus biscoff spread
More vegan egg-free afternoon tea recipes
We have lots of family favourite baking recipes that are perfect for afternoon tea and everyday treats such as these crumbly and soft Edinburgh Fruit Scones and these Traditional British Fairy Cakes always go down well especially with younger family members for birthday parties. Another vintage classic is these British Rock Cakes and for a 1940s cupcake these Eggless Chocolate Buns are just delicious.
Comments
Prepared our Vegan Victoria Sponge Cake recipe? We would love to know how you got on with the recipe so do pop back and drop us a comment below. Thanks so much! Jacq x
Rachel says
Hi, just checking… the recipe shows 1tablespoon of baking powder - should this be 1 teaspoon? Thanks
Jacq says
Hi Rachel, Yes 1 tablespoon is correct, thanks for asking 🙂
Alejandra says
Wow this a beautiful cake, looks like the perfect type of cake to serve to guests for an afternoon tea time, love it!!
Jacq says
Thanks so much! It is the perfect cake for guests as so easy to make impressive looking and tastes amazing too!
sue says
I absolutely love this recipe, the texture of the cake is spot on, and I can't believe you were able to achieve that without eggs, this is a winner!
Jacq says
So glad you enjoyed the cake 🙂
Gina says
I love that this is eggless since I can't eat eggs! it's so hard to find good eggless desserts, especially cakes but this sponge is perfect!
Jacq says
This cake certainly does not need eggs as its so light and fluffy. Glad you've found a tasty, reliable cake 🙂
Katherine says
This cake is so beautifully light and fluffy!
Jacq says
It certainly is. Its the only vegan Victoria sponge you'll ever need as it ticks every box!
Alex says
Thank you sooooo much! I was looking for a vegan cake for one of my friends. It looks so easy to make! I am definitely going to try this!
Jacq says
Your very welcome, hope your friend enjoys 🙂
Dannii says
This cake looks so light and fluffy. I love a victoria sponge.
Jacq says
I so agree. I love vanilla cakes and this Victoria sandwich cake is so light it doesn't leave you with that over-full feeling 🙂
Beth says
This cake is without a doubt one of our favorites and so yummy! Definitely making this again very soon! My family and I absolutely loved this recipe!
Jacq says
So happy your family enjoyed the Victoria sponge. It really is a special recipe 🙂
Olive says
Simply wonderful. I am drooling just by going over this lovely cake. Looks really delicious.
Jacq says
Oh it is delicious! Especially with a nice cup of tea or chilled glass of oat milk for the kids 🙂
Jeanne @ Cooksister says
Victoria sponge is such a classic, isn't it! The crumb on this one looks great - who would even miss the eggs... I also love the idea of ringing the changes with other jam flavours - I am a sucker for apricot jam!
Jacq says
Eggs are really not missed with this Victoria sponge! Baking powder does a wonderful job. I agree about the jam, changing the jam up each time you prepare the cake and adding a decoration to match means lots of Victoria sponge variations. I'm thinking a pineapple jam to sandwich the cakes, a vegan buttercream to top the cake and some pineapple pieces over the buttercream. I'm drooling thinking of it! 🙂
Rachna says
The cake recipe looks so elegant and delicious. I will definitely be trying it out soon.
Jacq says
Wonderful! I would love to know how you get on 🙂