Classic Victoria Sponge — a plant-based British recipe by BOSH!
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Classic Victoria Sponge

Honestly, a Victoria sponge is one of those bakes that just makes everyone happy. There's something about it that feels properly nostalgic, like a Sunday afternoon at your nan's, and we love that we've made it completely plant-based without losing any of that magic. You get two light, fluffy sponges sandwiched together with jam and cream, and it tastes just like the real deal. The vinegar and oil combo is the secret to getting that tender crumb, and trust us, nobody will know it's vegan. If you want a bake that'll genuinely impress people, this is the one to make this weekend.

Cook: 40 min
Serves 6

Before You Start

  • Preheat oven to 180°C
  • 2x20cm cake tins greased & lined with baking paper
  • Stand mixer (or mixing bowl & electric whisk)
  • Cake tester or skewer
  • Cooling rack
  • Sifter

Ingredients

  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1 ½ tsp salt
  • 3 tbsp vanilla extract
  • 2 tsp apple cider vinegar
  • 550g plain flour
  • 350g golden caster golden
  • 150ml light olive oil
  • 400ml plant-based milk
  • 2 tsp vanilla paste or extract
  • 5 tbsp raspberry jam
  • 75g plant-based shortening (aka Trex)
  • 300g icing sugar
  • large pinch sea salt
  • 50g raspberries
  • icing sugar to dust
  • 75g plant-based butter

Method

1

First make your cake batter

  • Pour the flour, sugar, baking powder, bicarbonate of soda and salt into a bowl and mix well
  • Pour the oil, milk, vanilla extract and vinegar into a separate bowl and mix together
  • Pour the wet ingredients into the dry ingredients and mix well.
2

Next, bake the cakes

  • Divide the batter between the two cake tins
  • Place the tins in the oven and bake for 30–35 minutes, until a cake tester or skewer inserted into the centre of the cake comes out clean
  • Take the tins out of the oven and put them to one side on a cooling rack to cool to room temperature
3

Now to make the buttercream

  • Put the dairy-free butter and vegetable shortening in the mixer or a bowl and beat until smooth
  • Gradually add the icing sugar while continuing to beat the butter
  • Once all the icing sugar is mixed in, add the vanilla paste and salt
  • Put the bowl in the fridge to chill
4

When you’re ready to serve the cake

  • Take the buttercream out of the fridge
  • Use a knife to level the top of one of the cooled cakes so the other one will sit correctly on it
  • Place the levelled cake on a serving plate and spread the top with a thick layer of the buttercream
  • Spoon the jam over the cream
  • Place the second cake on top and sift over the icing sugar
  • Decorate with raspberries
  • Cut into slices and serve

Tips & Variations

  • Get your tins ready first: Grease and line your tins before you start mixing anything. Once the vinegar hits the bicarb the batter starts working straight away, so you want to get it in the oven quickly.
  • Don't over-mix the batter: Stir until everything is just combined. Over-mixing can make the sponge a bit tough, and we want light and fluffy, not chewy.
  • Use room temperature milk: Cold milk can slow things down and affect the rise. We just leave ours out on the counter while we get everything else ready.

Why This Works

The trick here is using a splash of vinegar in the wet mix. It reacts with the bicarbonate of soda and gives the sponge that gorgeous lift you'd normally rely on eggs for. We find using oil instead of butter also keeps the crumb really soft and moist for longer, which is a proper win if you're making it ahead.