Victoria Sponge Cake

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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 Whole Egg Alternative 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 15 mins
COOK TIME 45-55 mins


For the Sponge

  • 120ml Whole Egg Alternative
  • 280ml vegetable oil
  • 300ml soy milk
  • 250g caster sugar
  • 570g self raising flour
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp 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


  1. Preheat the oven to 160°C Fan (180°C / Gas 4). Line a 23cm round baking tin with parchment paper.

  2. In a mixing bowl combine the Whole Egg Alternative with the oil, sugar and salt.

  3. Add the soy milk and vanilla, then combine.

  4. Mix in the flour and the baking powder.

  5. Pour into the tin and cook for 45-55 mins or until a skewer comes out clean.

  6. 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.

  7. Slice your cooled cake into two and spread the frosting decorate! We love adding strawberries to our Victoria Sponge!

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.

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