Vegan Victoria Sponge

Since becoming a vegan, my family and I have tried and tested a number of new recipes. As with all cooking, some have worked and some haven’t. Knowing how useful it is to find good, tried and tested recipes that the whole family, vegan and non-vegan can enjoy, I thought I would start to share some of my plant-based food findings.

The first I want to share was actually discovered by my husband. He surprised me on Valentine’s Day morning with a beautiful vegan Victoria sponge cake. To my surprise, he had stayed up most of the night to bake this beauty, knowing how much I loved and missed eating cake since my diet change. I have enjoyed a few vegan cake variations when out and about, but it is a rarity that there is a dairy and egg free cake option on menus. So, when I was presented with this I was very excited, and I was right to be because it tasted amazing. I can honestly say if you weren’t told, you wouldn’t know there were no eggs in it and that it was made with dairy free butter. Even my omnivorous husband, who usually sticks his nose up to most things vegetarian or vegan, couldn’t get enough of it. So much so, we have now made the cake three times since Valentine’s Day.

The recipe my husband used was from the Tesco Real Food website and it is very straight forward and cost effective.

Recipe Link:



For the sponge

  • 400g self-raising flour, plus extra for dusting
  • 1 1/4 tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml sunflower oil
  • 400ml almond milk (or soya milk)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 4 tbsp strawberry jam
  • 150g strawberries, halved or quartered depending on size, to decorate

For the vegan buttercream

  • 200g dairy-free spread, plus extra for greasing
  • 175g icing sugar, sifted
  • 1 tbsp vanilla extract



  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
  2. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
  3. Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
  4. While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
  5. Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries


The Tesco Real Food website has many more vegan recipes and is definitely worth a visit.


I will be posting plant-based recipes that we love every Friday, so if you are interested in reading more please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.


Thank you for reading.


Mrs P x x x

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