Vegan Victoria Sponge - in grams
Our vegan victoria sponge recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 8 slices
Prep 20 minutes · Cook 30 minutes
| 320 g | self-raising flour |
| 1 tsp | baking powder |
| 200 g | caster sugar |
| 1/4 tsp | fine sea salt |
| 300 ml | unsweetened soy milk |
| 1 tbsp | apple cider vinegar |
| 120 ml | rapeseed oil |
| 2 tsp | vanilla extract |
| 150 g | vegan butter, softened |
| 300 g | icing sugar, sifted |
| 1 tsp | vanilla extract, for buttercream |
| 150 g | raspberry jam |
| - | icing sugar, to dust |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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