Classic Victoria Sponge

print tool image PRINT RECIPE

There’s a reason this is the most popular recipe on our website! What could be more iconic than a classic Victoria Sponge? We’ll tell you what – a Victoria Sponge made totally vegan using OGGS® Aquafaba instead of eggs!

This is a super simple recipe that’s sure to impress – and the best bit? No one will know it’s plant-based! If you’ve given this one a go, make sure to tag us in a picture on Instagram so we can drool appropriately.

PREP TIME 20 minutes, plus cooling
COOK TIME 40 minutes
SERVES 12

Ingredients

For the Sponge

  • 125ml OGGS® Aquafaba
  • 230g barista oat milk
  • 6g / 1 tsp apple cider vinegar
  • 6g / 1 tsp vanilla extract
  • 90g dairy free butter - we love Naturli Vegan Block
  • 80g coconut oil, melted
  • 250g caster sugar
  • 240g self raising flour
  • 60g plain flour
  • 6g / 1 tsp baking powder
  • 3g / 1/2 tsp fine salt

For the Frosting

  • 150g dairy free butter
  • 300g icing sugar, plus extra for dusting
  • 1 tbsp vanilla extract

To Decorate

  • 4 tbsp strawberry jam
  • Fresh strawberries and icing sugar to decorate

Method

  1. Preheat the oven to 170°C Fan (190°C / Gas 5). Grease and line two 18cm (7in) springform cake tins with dairy-free butter and greaseproof paper.

  2. In a small bowl mix together the milk with the apple cider vinegar and set aside for 5 minutes. Meanwhile weigh out the rest of the ingredients into separate bowls.

  3. In a medium sized, scrupulously clean bowl, use an electric whisk to beat the OGGS® Aquafaba for 2 mins until it is white, fluffy and firmly holding its shape. Set aside.

  4. In a separate large bowl, beat the dairy-free butter, the caster sugar and the vanilla extract together until pale and fluffy, then gradually add the coconut oil and beat until incorporated.

  5. Add the whisked OGGS® Aquafaba and mix together.

  6. Add half of the flour, the baking powder and the salt, and mix for 5 seconds. Then add half of the milk and vinegar mix and whisk together. Repeat the previous step to add the remaining flour and milk mix. Beat until evenly combined and have a smooth, light batter. Divide the mix between the prepared cake tins, smooth the tops with the back of a spoon and bake on the middle shelf of the oven for 25/30 mins. until golden, risen and a skewer comes out cleanly when inserted in the middle. Cool in the tins for 15 mins then remove to a wire rack and set aside to cool fully.

  7. To make the frosting, beat the dairy-free butter for 1 min until pale and smooth. Sift in the icing sugar, add the vanilla extract and beat for 5 mins until pale and fluffy.

  8. Spread the frosting over one of the cooled cakes, top with the jam and a handful of strawberries then sandwich with the second cake. Pile the remaining strawberries on top and dust with a little icing sugar to serve.

Top Tips

  • Freeze your un-iced sponges for up to 2 months. Defrost at room temperature before icing ready to serve.
  • If you’re planning on eating this cake over a few days then serve the strawberries on the side.
  • Store in an airtight container in the fridge for up to 5 days.
  • This recipe can be used to make 24 fairy cakes, bake for 20mins in cup cake cases.

New to using aquafaba?

Download our guide for great results every time.

Join our Oggs Gang

recipe-border