Vegan Victoria Sponge Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    879
based on 12 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 Dec 27, 2023

Ingredients

  • Nondairy butter icon
    Nondairy butter
    75 g
  • Vegetable shortening icon
    Vegetable shortening
    75 g
  • All purpose flour icon
    All purpose flour
    550 g
  • Golden caster sugar icon
    Golden caster sugar
    350 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Baking soda icon
    Baking soda
    2 teaspoons
  • Salt icon
    Salt
    1 ½ teaspoons
  • Mild olive oil icon
    Mild olive oil
    150 g
  • Unsweetened almond milk icon
    Unsweetened almond 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
  • Raspberry jam icon
    Raspberry jam
    100 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Strawberries icon
    Strawberries
    as needed
  • Blueberries icon
    Blueberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Sandwich pan - 20cm (8")
  • kCook icon Easywarm bowl
  • kCook icon Work surface
  • kCook icon Serving plate
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Grease and line 2 clean sandwich pan with parchment paper then set aside
  3. Attach K Beater
  4. Add all purpose flour, golden caster sugar, baking powder, baking soda and salt to the EasyWarm Bowl
  5. Mix with splashguard fitted until combined - approx 20 sec, Speed Min
  6. Then add mild olive oil, unsweetened almond milk, vanilla extract and apple cider vinegar to the EasyWarm Bowl
  7. Mix with splashguard fitted until combined - approx 1 min, Speed Max
  8. Divide content of EasyWarm Bowl between 2 sandwich pan evenly
  9. Spread until level
  10. Bake until golden brown - 30 min, 180°C
  11. Remove from oven and let cool - approx 5 min
  12. Turn out onto cooling rack and let cool
  13. Clean EasyWarm Bowl
  14. Attach Creaming beater
  15. Add nondairy butter, vegetable shortening, icing sugar, vanilla extract and salt to the EasyWarm Bowl
  16. Mix with splashguard fitted - approx 1 min, Speed 4
  17. Chill in fridge and continue
  18. Transfer one sponge to work surface
  19. Use a knife to level the top of one of the sponges
  20. Transfer sponge to serving plate
  21. Transfer content of EasyWarm Bowl to piping bag
  22. Pipe content of piping bag onto sponge
  23. Spread carefully until level
  24. Add raspberry jam to the sponge
  25. Spread gently until level
  26. Chill in fridge until firm - approx 20 min
  27. Remove from the fridge
  28. Place the remaining sponge layer on top
  29. Dust with icing sugar
  30. Decorate with strawberries and blueberries
  31. Serve
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