Vegan Victoria Sponge Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    880
based on 1 ratings

A vegan recipe for a simple sponge cake which is filled with vegan buttercream and jam then decorated with plenty of fresh berries.

recipe updated 18 Nov. 2025

Ingredients

  • Plain flour icon
    Plain flour
    550 g
  • Nondairy butter icon
    Nondairy butter
    75 g
  • Vegetable shortening icon
    Vegetable shortening
    75 g
  • Golden caster sugar icon
    Golden caster sugar
    350 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Bicarbonate of soda icon
    Bicarbonate of soda
    2 teaspoons
  • Salt icon
    Salt
    1 ½ teaspoons
  • Mild olive oil icon
    Mild olive oil
    150 g
  • Unsweetened plant milk icon
    Unsweetened plant milk
    400 g
  • Vanilla extract icon
    Vanilla extract
    3 tablespoons
  • Apple cider vinegar icon
    Apple cider vinegar
    2 teaspoons
  • Icing sugar icon
    Icing sugar
    300 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Salt icon
    Salt
    1 pinch
  • Strawberries icon
    Strawberries
    as needed
  • Blueberries icon
    Blueberries
    as needed
  • Icing sugar icon
    Icing sugar
    as needed
  • Raspberry jam icon
    Raspberry jam
    5 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Sandwich pan - 20cm (8")

Step preview

  1. Preheat the oven - 180ºC
  2. Grease the tins and line with parchment paper
  3. Fit the K-Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Mix until combined - 20 seconds, speed Min
  6. Then add the next ingredients
  7. Mix until combined - 1 minute, speed Max
  8. Divide the batter evenly between the tins
  9. Bake until golden brown - 30 minutes, 180ºC
  10. Remove from the oven and let cool in the tins - 5 minutes
  11. Transfer to a cooling rack and let cool completely
  12. Making the buttercream:
  13. Clean the appliance bowl and fit the Creaming Beater
  14. Add the ingredients into the appliance bowl, fit the splashguard
  15. Mix until combined - 1 minute, speed 4
  16. Chill in the fridge until ready to use
  17. Transfer one sponge to a work surface
  18. Use a knife to level the top of one of the sponges
  19. Place the sponge on a serving plate
  20. Transfer the chilled buttercream into a piping bag and cut the end
  21. Pipe the buttercream around the edge of the sponge, then pipe a spiral in the centre
  22. Spread carefully until level
  23. Then spread jam gently on top until level
  24. Chill in the fridge until firm - 20 minutes
  25. Remove the cake from the fridge
  26. Place the remaining sponge layer on top
  27. Dust with icing sugar
  28. Decorate with fruit
  29. Serve
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