{"id":105390,"date":"2025-02-23T15:12:22","date_gmt":"2025-02-23T15:12:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/vegan-victoria-sponge-janes-patisserie\/"},"modified":"2025-02-23T15:12:22","modified_gmt":"2025-02-23T15:12:22","slug":"vegan-victoria-sponge-janes-patisserie","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=105390","title":{"rendered":"Vegan Victoria Sponge! – Jane’s Patisserie"},"content":{"rendered":"


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*This post may contain affiliate links. Please see my disclosure <\/a> for more details!*<\/em><\/span><\/p>\n<\/div>\n

A delicious two-layer vegan Victoria sponge with vanilla buttercream frosting, strawberry jam and more!<\/h2>\n

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Veganuary!<\/h3>\n

Oh hey January, it\u2019s been a while\u2026 obviously. It honestly doesn\u2019t feel like it should be January already?! I still feel like it should be about September time, definitely not January, and a new decade.. but here we are!<\/p>\n

And as most of you know by now, January = Veganuary. It\u2019s a month dedicated to encouraging a vegan lifestyle and diet, and I thought I would treat you guys to a classic, turned vegan. And in genuine honesty, I LOVE THIS RECIPE.<\/p>\n

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Vegan Victoria sponge<\/h3>\n

Something about this cake\u2026 It\u2019s so soft, so delicious, and so good. Genuinely think it\u2019s just as good as the original non-vegan version, and that\u2019s saying something. I will say before anyone comes for me for calling it a vegan Victoria sponge and not using a classic \u2018fresh cream filling\u2019 that 1) you can\u2019t as it\u2019s vegan, and also\u2026 I don\u2019t care.\u00a0<\/p>\n

The amount of vanilla\/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. It means you know what you are getting \u2013 a vanilla sponge, vanilla centre, and jam\/fresh fruit.\u00a0<\/p>\n

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I based this recipe on my vegan vanilla cupcakes<\/a> and my vegan Biscoff cupcakes<\/a> as I just love them. They are obviously different as this needed to be increased to get the right sizing, and to suit a sponge rather than cupcakes.\u00a0<\/p>\n

Alternative milk<\/h3>\n

I tend to use almond milk<\/a> in my vegan baking as it\u2019s my personal favourite amongst the dairy free milks \u2013 but you can use any. I generally tend to avoid Soya as it\u2019s my least favourite by far \u2013 but it\u2019s up to you. It won\u2019t affect the bake too much, but I would also say coconut milk could potentially bake weirdly.\u00a0<\/p>\n

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Sugar<\/h3>\n

There was a slight change in the recipes here \u2013 I found that if I used all caster sugar, the colour of the sponge was vary pale and anaemic and not that pleasant \u2013 so I tried using half caster and half light brown sugar, and it produced a lovely looking sponge. With something like a Victoria sponge you want it too look decent from the outside!\u00a0<\/p>\n

Vanilla<\/h3>\n

I use my favourite Nielsen Massey vanilla<\/a> as it\u2019s the only one I will EVER use \u2013 and I recommend using it down to the ground. Extract, paste and pods are the ones you should try to use \u2013 essence is rarely actually vanilla so I avoid it at all costs!\u00a0<\/p>\n

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Oil and vinegar<\/h3>\n

For the oil, I use vegetable oil as I generally have it around. I find it much cheaper than coconut oil, and it works so beautifully in this bake. Also, I use white wine vinegar as it\u2019s my favourite \u2013 but you can easily use apple cider vinegar! Both work wonderfully. Generally though, any white vinegar will work!<\/p>\n

Buttercream\u00a0<\/h3>\n

For the buttercream, it\u2019s an obvious thing to say\u2026 but make sure you use dairy free\/vegan butter. You just need to remember that dairy free butter tends to be softer, so can be slightly slacker in general.\u00a0<\/p>\n

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Jam<\/h3>\n

For the jam, just make sure it\u2019s vegan friendly \u2013 most should be but there are some curveball products out there. Randomly you\u2019ll come across something with gelatine in, and it\u2019s weird!<\/p>\n

Decoration<\/h3>\n

For the decoration though, you can easily just use fresh fruit if you prefer \u2013 like I used for the decoration! The freeze dried raspberries<\/a> always look very cute though!\u00a0<\/p>\n

Top tips!<\/h3>\n

And one last thing\u2026 when making it, DO NOT OVER MIX IT. The mixture needs barely any mixing, so I use a bowl<\/a> and a spatula<\/a>. Also, keep an eye on it when baking. The skewer will come out clean when baking \u2013 but cooling in the tin helps the sponge not break apart as it\u2019s so soft! I hope you love this recipe as much as I do! Enjoy! x<\/p>\n

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For the Cake<\/h4>\n