Victoria Sponge Cake

The classic! Vegan Victoria sponge can be hard but with this recipe, you'll get it spot on every time ;)

Prep Time
35 minutes
Cook Time
25-30 minutes
Total Time
1hr - 1hr 5 minutes



500g sponge mix

278g plant-based milk

88g melted margarine


100g cashews, soaked in boiling water for 30+ minutes

75g plant-based milk

1/2 cup jam of choice


Soak the cashews in boiling water for at least 30 minutes

Once soft, blend with 75g plant-based milk until smooth

Refrigerate until ready to use

Preheat the oven to 200'C/180'C fan and line 2 x 8" cake tins

In a large bowl, whisk together the sponge ingredients with a hand whisk

Transfer to the cake tins

Bake for 25-30 minutes, or until a knife comes out clean from the cake

Allow to cool

Spread the cashew cream over the top of one cake and the jam over the other

Sandwich the two cakes together and add desired toppings!