Vegan Victoria sponge with strawberry jam
A tall, soft jam and buttercream sponge with no eggs or dairy. Nobody at the tea table will guess.
- Time1 hr 10
- LevelEasy
- Costabout £0.53 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease two 20cm sandwich tins and line the bases with baking paper.
- 2
Beat the 200g dairy free spread and the caster sugar for 3 minutes until pale and fluffy. Stir in the lemon juice, vanilla and oat milk. It will look a little curdled, which is fine.
- 3
Sift in the flour and baking powder and fold gently until just smooth. Do not over mix.
- 4
Divide the batter between the tins and level the tops. Bake for 25 minutes, until golden and springy to the touch.
25 min - 5
Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
10 min - 6
Beat the remaining spread with the icing sugar until smooth and creamy. Spread the jam over one sponge, then the buttercream, and top with the second sponge. Dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
