Cakes/ Desserts/ Holidays/ Plant Based Diet/ Vegan Baking

Vegan Victoria Sponge

Vegan Victoria Sponge Cake
I didn't have to work on Victoria Day so I thought I'd celebrate by making something tasty to celebrate. I tried many recipes many times and finally (4 or 5 pounds later...) found a combination that worked perfectly!
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  1. 1 cup caster sugar
  2. 1/2 cup margarine
  3. 1 teaspoon vanilla extract
  4. 2 cups self-raising flour
  5. 1 cup non-dairy milk of your choice
  6. 1 tablespoon apple cider vinegar
  7. Zest of 2 lemons
  1. 1 Cup icing sugar (set aside a Tablespoon or two of it for dusting)
  2. 1/2 Cup dairy-free margarine
  3. 1/2 fresh raspberries
  4. 4-5 tablespoons raspberry jam
  5. Garnish
  6. icing sugar, to dust
  7. a handful of fresh raspberries
  8. a sprinkle of lemon zest
  1. Preheat the oven to 190ºC/375ºF
  2. In a large bowl, beat the caster sugar, margarine, vanilla and lemon zest until creamy. Add all other cake ingredients and beat until smooth.
  3. Pour the cake mixture into a baking pan and bake for 30 minutes or until golden brown on top and a skewer comes out clean when poked in the centre.
  4. Remove from the oven and allow the cake to cool completely before removing from the tin.
  5. While the cake is cooling, sift the icing sugar into a large bowl. Add the margarine and beat until smooth. If it’s a little thick, add a splash of non-dairy milk to loosen it.
  6. Once cooled, place one of the sponges on a plate or cake stand.
  7. Carefully spread the butter icing on top and scatter over most of the raspberries.
  8. Spread the jam onto the second cake and place, jam side down, on top of the iced sponge, pressing down slightly.
  9. Dust the top of the cake with a little icing sugar and decorate with a few raspberries and a pinch of lemon zest.
  10. Enjoy!
  1. I found the recipe for the sponge cake here:
  2. And that for the filling here:
Sweet Vegan

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