Classic Victoria Sponge

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Wave goodbye to stodgy vegan bakes with this lighter-than-air classic Victoria Sponge, filled with creamy vanilla frosting and fresh juicy strawberries.

PREP TIME 20 minutes, plus cooling
COOK TIME 40 minutes


For the Sponge

  • 50ml OGGS® Aquafaba
  • 300g caster sugar
  • 200g coconut yoghurt (we used KOKO plain Coconut Yoghurt)
  • 1 tbsp vanilla extract
  • 200g dairy-free spread, plus extra for greasing (we used Pure Dairy Free, Perfect for Baking)
  • 400g self-raising flour
  • 2 tsp baking powder

For the Frosting

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

To Decorate

  • 6 tbsp strawberry jam
  • 300g strawberries, hulled and roughly chopped (optional)


  1. Preheat the oven to 180°C, 160°C fan, gas 4. Grease and line two 20cm springform cake tins with dairy-free spread and greaseproof paper.  Weigh out all the ingredients into separate bowls.
  2. 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. One spoonful at a time, add 3 tablespoons of the measured caster sugar, beating between each addition until well incorporated.  Set aside.
  3. Mix together the coconut yoghurt and vanilla extract.
  4. In a separate large bowl, beat the dairy-free spread and remaining caster sugar together for 3-5 mins until pale and fluffy. Gradually add the coconut yoghurt and vanilla mix, whisking between each addition, adding a tablespoon of the weighed flour if the mix starts to separate.  Whisk in the remaining flour and baking powder until you have a smooth batter.
  5. Using a large metal spoon, fold 1/3rd of the whisked OGGS® Aquafaba into the batter until evenly combined, then gently fold in the remaining Aquafaba until you have a smooth, fluffy 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 35-40 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.
  6. To make the frosting, beat the dairy-free spread 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.
  7. 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.

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