Classic Victoria sponge cake made vegan and gluten-free. This vegan Victoria sponge cake is soft and moist in texture, so decadent with rich and creamy vegan buttercream, and super delicious. Perfect to bake for Christmas or any other party occasion.
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Christmas makes shopping and walking in your favourite shops more fun, looking through the shopping windows and thinking what presents to buy for your family and friends. And it’s even more exciting to shop a present for yourself too.
Another exciting thing about Christmas is thinking what kind of Christmas cake to have on the table for the Christmas Day. Maybe this is the most exciting time to think of cakes? Do you think?
There are so many lovely bakeries and shops that sell fancy cakes, and looking at all those Christmas cakes on show cases is really fun. But why not bake one this Christmas?
So I baked for you today a simple and easy vegan Victoria sponge cake in time for Christmas! This vegan Victoria sponge cake is soft and moist in texture with rich and creamy vegan vanilla buttercream, and it’s super delicious.
Not only this cake is vegan, but it’s gluten-free too!
How to make vegan Victoria sponge cake
This vegan Victoria sponge cake recipe is simple and easy to make with minimal ingredients. Great to bake for Christmas or any other party occasions! This is a great recipe to bake with kids at the weekend too. Here are the ingredients and tips to make this vegan Victoria sponge cake.
Rice flour is naturally gluten-free, so I used it as the main flour of this vegan Victoria sponge cake. The texture of final product with rice flour is soft, moist and slightly denser than regular white flour. it’s my go-to flour when I’m baking gluten-free baking goods.
I mixed corn starch in the cake mix. Corn starch gives the cake soft and tender texture as well as working as binding substance in vegan baking like eggs.
I find gluten-free cakes with rice flour and corn starch much softer and nicer in overall texture. And it is a simple yet great binding substance in vegan baking when you are out of fancier vegan eggs like flax egg or chia egg.
It’s a great thing that we have many selections of vegan butter out there these days! One of my favourite is Earth Balance vegan buttery spread. They have a range of vegan spreads and I haven’t even got to try all of them yet!
How long does this vegan Victoria sponge cake last at room temperature?
This vegan Victoria sponge cake will last about 2 days after baked and frosted with vegan butter cream. If you have a cake cover use that to cover it so that it won’t go dry. It’s best to keep in the fridge over summer when room temperature goes high, as the butter cream tend to go runny at high temperature.
Can I keep this vegan Victoria sponge cake in the freezer?
Yes, you can freeze this vegan Victoria sponge cake in the freezer, cake part and butter cream part separately.
To freeze the cake, put them in an airtight container and keep in the freezer for up to 2-3 months. To freeze the butter cream, put them in a separate airtight container and keep in the freezer for up to 2-3 months too.
To serve, defrost the cake and butter cream, whip the butter cream once again before frosting the cake. Decorate the cake with the butter cream and some fruits and serve.
Can I use strawberry jam instead of fresh fruits?
Yes, go for it! You can spread some strawberry jam on the first cake layer, then the butter cream, put the top cake layer on top and frost the top with the rest of the butter cream or you can skip the butter cream and just dust the top with powder sugar. It would make a lovely cake too.
You will LOVE this vegan Victoria sponge cake because it’s:
– easy and simple to make
– yet so delicious and decadent
– soft, moist and fluffy
– great cake to bake with your kids
– a lovely gift to parties
Want more recipes like this?
Try my other delicious cake/dessert recipes you might enjoy!
- Chocolate cupcakes with biscoff cream – vegan
- Chocolate sheet cake – vegan
- Vanilla pound cake with vanilla cream – vegan
- Carrot cake with vegan cream cheese frosting – vegan
- Chocolate peanut butter skillet cake – vegan
Vegan Victoria Sponge Cake
What you need:
- 3 & 1/4 cups (400g) rice flour
- 1 & 1/3 cups (200g) corn starch
- 1 & 1/3 cups (200g) organic caster sugar
- 2 cups (500ml) soy milk
- 1 tbsp baking powder
- A few drops vanilla extract
For the butter cream
- 300g of fresh strawberries cut in half
- Hand full of frozen raspberries
- Hand full of frozen blueberries
- Preheat the oven to 180°C
- In a large bowl mix thoroughly with a whisk the rice flour, corn starch, sugar and baking powder.
- Pour in the soy milk and vanilla extract in the dry mixture and mix to make a smooth batter.
- Grease a round cake tin (18cm wide) with vegan butter and pour half of the mixture.
- Bake for 15mins or until an inserted tooth pick comes out clean.
- Once baked, let cool for about 10mins before taking out of the cake tin. Set aside on a cooling rack too cool completely.
- Grease the same tin once again and pour the remaining half of the batter. Bake for 15mins or until an inserted tooth pick comes out clean.
- Once baked, let cool for about 10mins before taking out of the tin. Set aside on a cooling rack to cool completely.
- Let’s make vegan vanilla butter cream! In a medium sized bowl, whip up the vegan butter and icing sugar for 7-10mis or until it’s creamy and fluffy.
- Add vanilla extract and whip for another 1 min.
- Once the cakes are completely cooled, cut the top of both cakes to make the surface flat.
- Put half of the vegan vanilla butter cream on the top side of one of the cakes and smooth out with a spatula, and place strawberries on the edge.
- place the other cake on top of the first one then put the remaining half of the vegan vanilla butter cream on top and smooth out with a spatula.
- Decorate the top with strawberries, raspberries and blueberries.
- Serve on Christmas Day to make bring joy on the table. Enjoy!
Please leave a comment and rate this recipe in the comment section below if you like this vegan Victoria sponge cake! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
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Useful kitchen tools for this recipe
Cake tins like these will be perfect for this vegan Victoria sponge cake recipe! Mine is 18cm wide (7 inches) this one is exactly the same size.