Gluten-Free Vegan Victoria Sponge Cake

This Gluten-Free Vegan Victoria Sponge Cake consists of moist and fluffy, perfectly rich sponges sandwiched together with melt-in-your-mouth vegan buttercream and sweet, tangy jam. It's refined sugar free, comes together in one bowl and makes a simple yet elegant dessert that's perfect for any occasion!

How to make the cake

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a glass mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Transfer the mixture to two 18 cm / 7 inch sandwich baking tins.

Tip: Line them with greased baking paper to make the sponges come out easier.

• Bake in the oven for 15 minutes.

• Leave the sponges to cool down on a cooling rack once they’re out the oven.

How to make the buttercream

Victoria Sponge Cake is usually sandwiched together with buttercream, so I decided to make a cashew-based vegan buttercream. If you'd prefer, you can use a coconut milk-based vegan whipped cream instead.

• Place the ingredients for the buttercream in a food processor or blender.

• Whizz until completely smooth, adding more water or plant-based milk to thin out if necessary.

• Place one of the sponges on a cake stand or a plate and spread the buttercream over it - you can use a palette knife for frosting for this.

• Carefully spread over the jam.

• Place the other sponge on top and sandwich together.

• Dust with icing sugar (powdered sugar), if desired.

Tip: If you want the pretty icing sugar effect but want to keep the cake completely refined sugar free, you can dust it with cornflour (cornstarch) instead. 

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal) with ground walnuts.
• For a nut-free version: replace the ground walnuts with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground walnuts, use a nut-free plant-based milk and replace the buttercream with a coconut milk-based vegan whipped cream.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
• For a completely refined sugar free cake, make sure to use a refined sugar free jam or spread.

Flavour substitutions you can make

• You can replace the raspberry or strawberry jam with any other jam or spread or even vegan lemon curd. 
• You can replace the buttercream with a coconut milk-based vegan whipped cream instead. 

How long does this cake keep for?

This Victoria sponge Cake does taste best when fresh, but keeps covered in the fridge for up to a few days.

More vegan cake recipes

• Coconut Cake
• Lemon Blueberry Cake
• Cherry Bakewell Cake
• Purple Carrot Cake
• Black Forest Cake
• German Chocolate Cake
• Brooklyn Blackout Chocolate Cake
• Jaffa Cake
• Almond Cake
• Olive Oil Cake
• Lemon Drizzle Loaf Cake
• Yogurt 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 #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Gluten-Free Vegan Victoria Sponge Cake

This Gluten-Free Vegan Victoria Sponge Cake is perfectly sweet, moist and fluffy and filled with the most indulgent buttercream! 

4.23 from 66 votes

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Course: Dessert

Cuisine: British

Keyword: gluten-free victoria sponge cake, vegan gluten-free cake, vegan victoria sponge cake

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 379kcal

Author: Rhian Williams

Ingredients

For the cake:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the buttercream**:

• ▢ 75 g (½ 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 unsweetened almond milk (or sub water or any other plant-based milk)

To assemble:

• ▢ 4 tablespoons raspberry jam (or strawberry jam - ensure refined sugar free if necessary) ***

Instructions

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• 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 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.

For the buttercream:

• 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.

To assemble:

• Place one of the sponges onto a plate or cake stand and spread all of the buttercream evenly on top of it.
• Carefully spread the jam evenly across the buttercream.
• Place the other sponge on top and sandwich together.
• Dust with icing sugar (powdered sugar), if desired. If you want the pretty icing sugar effect but want to keep the cake completely refined sugar free, you can dust it with cornflour (cornstarch) instead.
• Tastes best when fresh but keeps covered in the fridge for up to a few days.

Video

Notes

*You can alternatively use almond flour.

**If you'd prefer, you can use a coconut milk-based vegan whipped cream instead.

***You can replace the raspberry or strawberry jam with any other jam or spread or even vegan lemon curd. 

 

Nutrition Facts

Gluten-Free Vegan Victoria Sponge Cake

Amount Per Serving

Calories 379 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g40%

Sodium 83mg3%

Potassium 152mg4%

Carbohydrates 43g14%

Fiber 4g16%

Sugar 22g24%

Protein 8g16%

Vitamin C 1mg1%

Calcium 133mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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