Vegan Raspberry Victoria Sponge


Vegan Raspberry Victoria Sponge

Ever considered making a Egg-Free/ Dairy Free Cake, but wasn't sure where to start?  This Vegan Victoria Sponge recipe is one of many yummy easy-to-follow recipes! Give it a try and share your versions on our Facebook page.  


  1. Preheat the oven to 180°C and line an 18-cm cake tin.

  2. In a large mixing bowl, combine the flour, baking powder, and sugar.
  3. Add the oil, yoghurt, oat milk, and 1 teaspoonful vanilla extract and stir. Fold in half the raspberries. 
  4. Pour the mixture into the cake tin and bake for 40 to 45 minutes, or until a skewer comes out clean.
  5. Turn out onto a wire rack and let cool completely. Cut in half horizontally.
  6. In a large bowl, mix together the margarine, icing sugar, and remaining vanilla extract with a hand mixer or fork until smooth.
  7. Spread the strawberry jam onto one of the cut sides of the sponge and half the “buttercream” onto the other. Place the two sides together then spread the remaining “buttercream” on top of the cake.
  8. Decorate using the remaining raspberries and the strawberries.


 300 g plain flour

 1 tsp baking powder

 150 g caster sugar

 100 ml vegetable oil

 250 ml almond-soya yoghurt

 100 ml oat milk

 2 tsp vanilla extract

 225 g raspberries

 100 g vegan margarine

 150 g icing sugar

 2 Tbsp strawberry jam

 100 g strawberries


    Prep Time 15 minutes | Cook Time 45 minutes | Serves 10 - Recipe by Veronica of 'Wrapped in Newspaper' as seen on PETA