Classic Victoria sponge cake made vegan and gluten-free. This 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! The 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 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 it.
Rice flour is naturally gluten-free, so I used it as the main flour for this recipe. The texture of the 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 it last at room temperature?
This vegan Victoria sponge cake will last about 2 days after baked and frosted with vegan buttercream. 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 buttercream tends to go runny at high temperature.
Can I keep it in the freezer?
Yes, you can freeze it in the freezer, cake part and buttercream 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 strawberry?
Yes, go for it! You can spread some strawberry jam on the first cake layer, then the buttercream, put the top cake layer on top and frost the top with the rest of the buttercream or you can skip the buttercream 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
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!Print