Vegan Victoria Sponge - with cups & ounces
Our vegan victoria sponge recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 8 slices
Prep 20 minutes · Cook 30 minutes
| 11.3 oz (320 g) | self-rising flour |
| 1 tsp | baking powder |
| 7.1 oz (200 g) | superfine sugar |
| 1/4 tsp | fine sea salt |
| 1.25 cups (300 ml) | unsweetened soy milk |
| 1 tbsp | apple cider vinegar |
| 4.1 fl oz (120 ml) | canola oil |
| 2 tsp | vanilla extract |
| 5.3 oz (150 g) | vegan butter, softened |
| 10.6 oz (300 g) | powdered sugar, sifted |
| 1 tsp | vanilla extract, for buttercream |
| 5.3 oz (150 g) | raspberry jam |
| - | powdered sugar, to dust |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
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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