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vegan chocolate victoria sponge cake
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5 from 1 vote

Vegan Chocolate Victoria Sponge Cake

Recipe from veganrecipebowl.com
Prep Time20 minutes
Cook Time30 minutes
Course: cake, Dessert
Cuisine: British
Keyword: dairy free, egg free
Servings: 12
Calories: 396kcal
Author: BENJAMIN

Ingredients

Cake batter

  • 300 g unsweetened soy milk room temperature
  • 1 tablespoon apple cider vinegar
  • 250 g plain flour aka all purpose
  • 175 g soft light brown sugar
  • 50 g cocoa powder
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda aka bicarbonate of soda
  • ½ teaspoon salt
  • 150 g light olive oil
  • 4 tablespoons maple syrup

Buttercream and jam

  • 175 g icing sugar plus a little to dust the top (aka confectioners' sugar)
  • 75 g dairy-free margarine
  • 125 g jam raspberry, strawberry or cherry

Instructions

Making the cake

  • Pre-heat oven (180 °C, Fan 160 °C, 350 °F, Gas 4). Grease and line the bottom of two 20cm (8”) round cake tins with baking paper.
  • Mix the soy milk and apple cider vinegar – it will thicken up. Set it aside for later.
  • In a large bowl, sift together the dry batter ingredients (flour, cocoa powder, sugar, baking powder, baking soda and salt), then whisk in the liquids (soy milk, olive oil and maple syrup) until a smooth batter forms. Do not beat heavily or for any longer than needed to form a smooth batter.
  • Divide the batter evenly between the cake tins and bake in the centre of the oven for ~30-35 minutes. Towards the end of this time test by inserting a cocktail stick into the middle of a cake. It should come out clean. If there is wet batter on the stick, return it to the oven and cook for a few minutes more, then test again. Repeat as needed until the stick comes out clean.
  • When the cakes are cooked, remove them from the oven and gently run a sharp knife around the edge of each cake to separate it from the tin. Place the cakes on a cooling rack and leave until completely cooled before turning the cakes out and discarding the baking paper.

Buttercream and jam filling

  • To make the buttercream, beat the margarine until soft, then beat in the icing sugar until smooth.
  • Spread or pipe the buttercream over the bottom of one of the sponges. Top it with the raspberry jam and sandwich the second sponge on top. Dust the top with a little icing sugar right before serving.

Notes

Soy milk is vital to this recipe's success because other non-dairy milks do not thicken when you add vinegar.
Storage: Best served within 24 hours of baking, but it will keep well for up to three days in an airtight container in a cool place.