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Monday, 24 July 2017

Vegan vanilla sponge cake recipe

Vegan, wheat-free, gluten-free

Say hello to the best vegan vanilla victoria sponge cake!

I couldn't be happier with this recipe. 
It's taken me a long time to perfect this cake. Experimenting with ingredients, batters, baking time etc and I have nailed it!

This cake is moist yet fluffy and delicious with layers of vanilla buttercream and strawberry jam with a coating of light buttercream frosting. 

4 layers of crumbly and moist vanilla cake with buttercream and jam...YES PLEASE!
The perfect treat for an afternoon tea or special occasion! 

Vegan vanilla cakes are always tricky to perfect but I wanted to share my recipe with you as its the best I have ever made so far (and eaten).Super delicious and moorish.

It's 100% vegan and gluten-free, so everyone can enjoy.

Preparation- 10 minutes

Baking time- 20-22 minutes
Serves- 12-15
Level- Medium

Ingredients for the cake
-360ml of almond milk (I use unsweetened)
-2 teaspoons apple cider vinegar
-110ml vegetable oil
-225g of golden caster sugar (You can use coconut sugar)
-1 & 1/2 tablespoon vanilla extract 
-250g of self-raising flour
-3/4 teaspoon bicarbonate of soda
-1 teaspoon baking powder
-3 tablespoons cornstarch
-Pinch of salt

Ingredients for the frosting (crumb coat) and filling 
-320g of dairy-free butter/margarine (I use Tomor)

- 4 teaspoons vanilla extract
-800g of icing sugar
-2 teaspoon of almond milk (If needed)
-5 tablespoons of strawberry jam

To make the cake

Step 1- Preheat your oven to 170 degrees c and line two 8inch tins with grease proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- Once the 'buttermilk' is ready, add in the oil, sugar and vanilla extract.
Whisk on high for around 2-3 minutes until fully combined.

Step 4- In a separate bowl, sift the flour, bicarbonate of soda, baking powder, corn starch and salt.
don't over mix but mix well until the flour disappears. 

Step 5- Slowly add the dry mixture into the wet and fold in until fully combined.

Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cake tins into the preheated oven and bake for 20-22 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 9- In a bowl or stand mixer, cream the butter on high then add in the vanilla and icing sugar slowly to prevent sugar clouds.
Add milk if needed.

Step 10- Level off your cakes (if needed) with a sharp knife.

Step 11- Layer the cakes with equal amounts of buttercream and jam. Make sure on the top layer to turn the cake upside down for a flat top.

Step 12- Crumb coat the whole cake and pop into the fridge for an hour to chill.

(Watch this amazing video for tips on how to frost a cake)
Step 13- Once the frosting is firm, give a final layer of buttercream and decorate.
I decorated my cake with fresh, juicy strawberries & a sprinkling of icing sugar.

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade


  1. I've yet to come across a good vegan vanilla sponge so I am excited to give this a go! xx

    Lynsey || One More Slice

  2. Hell Lynsey, Thankyou! I am so happy with my vanilla sponge, and i am sure you'll love it too :) Happy baking x


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