Dairy Free, Egg Free, Nut Free Vegan Victoria Sponge Cake



For the sponge:

  • 200g Dairy Free Margarine
  • 200g Caster Sugar
  • 200ml Dairy Free Milk (Milk Alternative)
  • 200g Dairy Free Yoghurt
  • 2 teaspoon vanilla extract
  • 400g Self Raising Flour
  • 2 teaspoon Baking Powder


For the filling:

  • 150g Dariy Free Margarine
  • 200g Icing Sugar
  • Zest of half a lemon
  • Strawberry Jam



For the sponge:

  1. Preheat the oven to 150°C (350°F). Prepare two 20-22cm cake tins with parchment baking paper.
  2. Mix the margarine, and sugar together with a food mixer for 4 minutes until soft, fluffy and pale.
  3. Add in the yoghurt, milk, and vanilla extract, to the mixer and beat well.
  4. Gently fold in the flour and baking powder until combined. You want to keep as much air in the mixture as possible.
  5. Pour equal amounts of the mixture into two cake tins and bake for 20-25 minutes until a tooth pick/skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool on a cooling rack.


For the filling:

  1. Mix the margarine, icing sugar and lemon in a food mixer and beat for 3-4 minutes until light and fluffy.
  2. When cooled, remove the cake from the tins and turn one cake upside down and spread the flat bottom with fresh whipped cream or jam or both! Top with the flat bottom of the other sponge and use a sieve to sprinkle the top with icing sugar.
  3. Decorate with strawberries.



*You could also put chocolate spread in the centre or a nut butter or many other options-get creative and let me know what you go for!!


Hope you enjoy them! Let me know in the comments what you think of it and what you choose as a filling!



Leave a Reply

Your email address will not be published. Required fields are marked *