Delicious Vegan Mini Victoria Sponge Cakes, filled with strawberry jam and a whipped vanilla buttercream. Perfect for summer and Jubilee celebrations.
Vegan Mini Victoria Sponge Cakes
Who’s excited for the Queens 70th Jubilee in June? Get the party started with these vegan mini Victoria sponge cakes. They’re a daintier version of the classic Victoria Sponge Cake. As much as I love a massive wedge of Victoria sponge cake, it’s also nice to have a bite size version. These are perfect for afternoon tea, parties or for the Jubilee coming up in June!! I simply adore the combination of jam with the cream, and it’s just what these cakes are filled with! You’re going to love them!
What is a Victoria Sponge?
The timeless combination of jam and cream is loved by millions all around the world, but especially in the UK.
Victoria Sponge is a cake consisting of vanilla sponge cake, a berry jam (classically strawberry), with cream. It is said to have been Queen Victorias dessert of choice for afternoon tea, hence the name ‘Victoria Sponge’.
The secret to getting the most delicious Victoria sponge is a light and airy cake, a very fruity jam and a thick and creamy cream which doesn’t ooze out the sides when bitten in too.
There is a few debates with Victoria sponge cakes about whether cream is added or a whipped buttercream, and also if the jam or cream is added onto the cakes first. I prefer to add buttercream as it makes the cakes more stable, and won’t effect the overall bake, unlike cream. You can use a homemade compote which will be stronger in flavour and will be very tasty, but if you don’t have time, simply use a shop bought jam. My favourite is the Cherry Tree Preserves Strawberry & Rhubarb Jam. It’s fresh, fruity and makes the cakes taste scrumptious.
If you did want to use a vegan cream, I would suggest Elmlea Plant Based Double Cream as it whips up to stiff peaks.
Making the cakes
These cakes require 3 main components, cakes, jam and cream.
You’ll want to start off with the shape. Use a cupcake tin with cupcake cases or a mini sandwich tin. My preferred method is a loose base sandwich tin as it creates a really nice shaped cake, along with making the sponges super easy to remove from the tin, with sharp edges.
You’ll then slice the cakes in half so you have two halves. Use a secreted knife to gentle cut the cakes.
Spread some jam on one and pipe blobs or swirls of the buttercream on the other, then sandwich them together, pressing them together slightly so they stick.
To finish, dust each mini sponge with icing sugar. Optional: Top with any left over buttercream and place on half a strawberry.
If you are hosting a tea party or Jubilee gathering, these Vegan Mini Victoria Sponges are a fun way to serve this traditional dessert.
Ingredients for the cakes
240ml of dairy-free milk
1 teaspoon of apple cider vinegar
210g of self raising flour
50g of caster sugar
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
60ml of sunflower oil
2 teaspoons of vanilla extract
Ingredients for the buttercream and jam
100g of dairy-free block butter*
200g of icing sugar
1 teaspoon of vanilla extract
1 tablespoon of dairy-free milk
50g of strawberry jam
Preheat your oven to 180ºC fan and line a cupcake tin or loose base sandwich tin with cupcake cases.
In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the vanilla extract oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before filling and decorating.
In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar and vanilla extract. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
Transfer the buttercream in to a piping bag fitted with a small star tip nozzle.
Carefully peel the sponges from the cupcake cases. Slice each cake horizontally.
Pipe the buttercream decoratively over one half of the sponges, and pipe on some jam in-between the buttercream (watch the tutorial here).
Place the other half of the sponge on-top to create a sandwich. Press down slightly to stick, but not too much that the fillings will ooze out.
Place into the fridge for 10 minutes to slightly set the buttercream.
Decorate with a dusting of icing sugar over each sponge top with half a fresh strawberry.
Tip: To make the strawberry stick, pipe on a star of buttercream and press the strawberry into it.