This Gluten-Free Vegan Victoria Sponge Cake is:
- perfectly sweet
- moist and fluffy
- filled with the most indulgent buttercream!
For the sponge, I went with my go-to recipe that requires a handful of familiar ingredients and comes together in one bowl. It’s moist and fluffy, and just perfect for layer cakes, like this Gluten-Free Vegan Victoria Sponge Cake.
Plus, it’s also refined sugar free, and you can substitute the maple syrup with any other similar liquid sweetener you like, such as agave or brown rice syrup.
A crucial component of a Victoria Sponge is the buttercream. This healthier one here is made using cashews, which, when blended together with maple syrup and a little vanilla, create the silkiest, creamiest, richest buttercream with a seriously velvety texture that just melts in your mouth.
Another important ingredient in Victoria Sponge is, of course, the jam – ideally strawberry or raspberry. If you’d like to keep the cake refined sugar free, make sure to look out for a naturally sweetened jam, or you could always make your own. I’m sure something like chia jam would also work!
Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar. However, if you’d like to keep it refined sugar free but still want it to look pretty, cornflour (cornstarch) creates a similar effect.
I hope you’ll love this Gluten-Free Vegan Victoria Sponge Cake! For more cakes, check out my:
- Matcha Strawberry Sponge Layer Cake
- Coconut Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Purple Carrot Cake
- Black Forest Cake
- Apple Cake
- Chocolate Mousse Cake
- Strawberry Sponge Layer Cake
- German Chocolate Cake
- Chocolate Hazelnut Truffle Cake
- Brooklyn Blackout Chocolate Cake
- Peanut Butter Chocolate Cake
- Jaffa Cake
- Chocolate Orange Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Victoria Sponge Cake is perfectly sweet, moist and fluffy and filled with the most indulgent buttercream!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) milk, any kind
- 1 teaspoon vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 75 g (1/2 cup) cashew nuts - soaked in cold water overnight or in hot water for 15 minutes
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 4 tablespoons milk, any kind (or sub water)
- 3-4 tablespoons strawberry or raspberry jam (ensure refined sugar free if necessary)
- Icing (powdered sugar)
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once done, turn the cakes out onto wire racks and leave to cool completely before frosting
Drain soaked cashews and add to a food processor or blender with all the other ingredients (a hand-held blender works too)
Whizz until completely smooth, adding more milk or water if necessary
Place one half of the cake onto a plate or cake stand and spread all of the frosting evenly on top of it
Spread the jam evenly across the frosting
Place the other half of the cake on top of that and decorate with icing sugar, if desired
Tastes best when fresh but keeps covered in the fridge for up to a few days
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