Name: Vegan Victoria Sponge cake with berries and cream
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Vegan Victoria Sponge cake with berries and cream

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×Jump to Recipe - Print RecipeA delicious vegan Victoria sponge cake, filled with fresh berries, jam and whipped vegan cream. A perfect British teatime treat for Summer!Does any cake scream British afternoon tea more than a slice of Victoria sponge? Really?!Sure you can make a case for the lemon drizzle, or maybe even the coffee and walnut, but when push comes to shove, the Victoria sandwich cake will always take first place. Deceptively simple, it consists of two layers of plain sponge sandwiched with a fruity berry jam. A dusting of caster sugar on the top is all the adornment it requires.On this page...I’ll be honest, this kind of cake is right up my street! I’m always more likely to choose a ‘less fancy’ cake than something that’s equal parts cake and frosting. And the combination of plain sponge cake with a gorgeous strawberry or raspberry jam is hard to beat.I also think this type of cake is just perfect for Summer. Imagine, sitting in the garden, the tea things laid on a small table… A tea pot, china cups, a bowl of fresh ripe strawberries… And a perfect, sparkling Victoria sponge cake, all ready to slice.I can practically feel the afternoon sun and hear the birdsong.The Victoria Sandwich cake was developed in the late 1800s following the invention of chemical raising agents for baking. People moved away from heavy fruit cakes and towards lighter, softer sponges, and this new type of cake was dedicated to the reigning monarch of the time.Apparently Queen Victoria was quite partial to a slice of the deliciously new-fangled cake, and it’s a testament to its tastiness that we’re still enjoying it all these years later.The original cake recipe uses butter, eggs, and sometimes milk, alongside flour and a leavening agent, so it definitely isn’t vegan. However, it’s easy enough to make a vegan Victoria sponge using plant-based ingredients, and the resulting cake is still super-yummy.The main issue I had when creating a vegan Victoria sponge was the colour! Egg yolks and butter give the classic cake an attractive yellow hue, while its vegan cousin was pale by comparison.To give my vegan Victoria sponge cake it’s gorgeous golden colour, I used cold-pressed rapeseed oil, which is beautifully yellow due to the presence of carotenoids. These naturally occurring pigments have numerous health benefits, so this vegan cake is almost good for you!I remember my school cookery teacher hammering home the idea that a REAL Victoria sandwich cake has ONLY jam in the middle. Anything else – fruit, cream, buttercream, whatever – and it ceases to be a true Victoria sponge cake.What a miserable old stickler!By all means stick to a layer of fruity jam – your cake will be delicious! But if you really want a Victoria sponge cake that’s fit for a celebration, I recommend adding some fresh berries at the very least, and ideally, a layer of cool whipped vegan cream as well.If, like my home ec. teacher you can’t bring yourself to do it, simply serve your slice of vegan Victoria sponge with a generous helping of fruit and cream on the side. That way, you get the ‘classic’ jam-only cake, and all the flavours of the extras too! Win-win!Coming as it does in early Summer, Shavuot seems to be the perfect YomTov to throw a tea party. You can do it early in the afternoon and call it ‘lunch’, or later in the afternoon instead of ‘dinner’. Either way, a proper afternoon tea makes for a lovely, light and festive meal.Of course you will have a beautiful Victoria sponge cake, oozing jam, cream and berries. Here are some other treats to include in a classic afternoon tea.And of course there should be a pot of piping hot properly brewed tea. Or skip that and serve a glass or two of bubbly instead!The ingredients in this yummy cake are very simple. To make one yourself, you will need:I also used a few chamomile flowers from my garden to decorate the cake. I think any edible flowers would look lovely and summery on this cake, but they’re not essential! A dusting of sparkling caster sugar is really all that’s required.The cake layers need to be completely cold before you attempt to add the filling. It’s best to fill the cake a few hours before you intend to serve and eat it. Leave it in the fridge for the filling to firm up a little before you slice the cake. Otherwise, it will be quite gooey – which is also good!The unfilled cakes will stay fresh for a day or two tightly sealed in an air-tight container such as a tin or plastic box. So you can bake ahead, then assemble and serve when you’re ready.I don’t know about you, but all of this thinking about cake and tea has me really in the mood for a proper British Afternoon Tea! I hope you’ll find an excuse to join me!If you want&nbsp;deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply&nbsp;click here to subscribe.&nbsp;(Of course, I’ll never pass on your email address to anyone.)from votesPrint RecipePin RecipeNutrition FactsVegan Victoria Sponge with berries and 'cream'Serving Size&nbsp;1 sliceAmount per ServingCalories476% Daily Value*Fat&nbsp;24g37%Saturated Fat&nbsp;3g19%Trans Fat&nbsp;1gPolyunsaturated Fat&nbsp;8gMonounsaturated Fat&nbsp;11gSodium&nbsp;163mg7%Potassium&nbsp;82mg2%Carbohydrates&nbsp;62g21%Fiber&nbsp;2g8%Sugar&nbsp;29g32%Protein&nbsp;5g10%Vitamin A&nbsp;47IU1%Vitamin C&nbsp;10mg12%Calcium&nbsp;38mg4%Iron&nbsp;1mg6%* Percent Daily Values are based on a 2000 calorie diet.If you’re in the mood for more yummy cake recipes, how about one of these?« Individual mini berry cheesecakes – a fruity treat for Shavuot or all Summer long!How to pack a perfect picnic – menus, equipment and more! »Beautiful cake. The texture of the cake is amazing. I’ll be baking this cake for sure. Jubilee is just a few days away. Thanks for the recipe.ReplyI can only imagine how incredibly tender this sponge cake is… Can’t wait to make it myself!ReplyWHat a gorgeous-looking cake. Love that it’s vegan too. Thanks for sharing.ReplyYour sponge looks so light and airy and I love all the berries with it. Perfect for tea, snack, dessert or for a special occasion.ReplyOh my goodness! What can I say about this delicious victoria sponge cake? It turned out wonderful! With this recipe it wasn’t dry and it was sooo fluffy. Can’t wait to make it again!Reply

×Jump to Recipe - Print RecipeA delicious vegan Victoria sponge cake, filled with fresh berries, jam and whipped vegan cream. A perfect British teatime treat for Summer!Does any cake scream British afternoon tea more than a slice of Victoria sponge? Really?!Sure you can make a case for the lemon drizzle, or maybe even the coffee and walnut, but when push comes to shove, the Victoria sandwich cake will always take first place. Deceptively simple, it consists of two layers of plain sponge sandwiched with a fruity berry jam. A dusting of caster sugar on the top is all the adornment it...

Vegan Victoria Sponge cake with berries and cream

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