[Ad- gifted product] Victoria sponge cakes are classic – and for a reason. They are light, fresh tasting cakes that pack quite a it of flavour. They are surprisingly simple to make, and you can add any fruit or jam to them that you’d like, putting your own spin on the cake. We took a look at Love OGGs vegan Victoria sponge cake, made with OGGs Aquafaba. Aquafaba is an egg alternative, which can be easy used for baking, whipped up into a foamy, creamy, egg-white-like consistency. Love OGGs have a bunch of different recipes, for all sorts of delicious treats, if you are ever looking for a great collection of vegan recipes.
This cake was very easy to cook, the biggest tip I would give is to let the cake cool completely, or there will be issues when it comes to stacking the cakes together and making sure your fillings don’t melt away or slide around. Otherwise, you might end up with a sloppy looking cake – but it will still taste really lovely anyway. Let’s get onto the recipe.
Vegan Victoria Sponge Cake
Ingredients
Sponge Cake
- 200 ml OGGS Aquafaba
- 200 grams Caster Sugar
- 1 tbsp Vanilla Extract
- 200 grams Dairy-Free Butter Alternative Plus a bit of extra forgreasing
- 300 grams Self-Raising Flour
- 2 tsp Baking Powder
Filling and Decorations
- 200 ml Plant-Based Double Cream
- 6 tbsp Strawberry Jam
- 300 grams Strawberries
Instructions
- Preheat the oven to 180 degrees C, 160 degrees C if you have a fan oven.
- Grease and line two 20cm springform cake tans with dairy-free butter and greaseproof paper, so that the cakes come out easily.
- Weigh out your sugar in a separate bowl and set aside.
- In a medium sized bowl, use an electric whisk to beat your OGGS Aquafaba until it is white, fluffy and holding it's shape.
- Add in three tablespoons of your pre-measured sugar, 1 tablespoon at a time, beating between each tablespoon until it's well incorporated.
- Add the rest of your measured sugar into another medium sized bowl. Add in the vegan butter spread and beat until pale, fluffy and well combined.
- Slowly add in your wished OGGS Aquafaba, on a slow speed, until combined.
- Add in your flour, vanilla essence and baking powder and whisk until the batter is well combined.
- Divide the mix between the two cake tins, smooth out the batter and then bake in your oven for 35 to 40 minutes, on a middle rack in your oven.
- Once the cakes are done, let them cool in the tin for 15 minutes before removing to cool on a wire rack until completely cooled.
- Once your cake is cool, beat your double cream until it has stiff peeks.
- Stack your bottom layer, add a layer of jam, then your whipped creams and a handful of sliced or diced strawberries.
- Use the rest of the cream and strawberries to decorate the top!
The first batch we made, I had my little helper – Robin – who is very good at helping whisk. This is a recipe that does take a lot of whisking, so having helpers on hand is best. We also didn’t wait for the cake to cool completely at first, which was a mistake, as it did start to crumble a bit. Once we did let it cool, this cake came out so good, we ended up delivering some to our neighbour who couldn’t even tell it was completely vegan. I am sure we will make this recipe again, especially with how easily everything came together. It’s such a nice and fresh tasting cake, perfect for any occasion, but super lovely in the spring time.
It must have been a delight 😋😋😋
It was so good!
The final product just reminds me of the Victoria sponge I made at school like 6 years ago. I did it exactly the same but with mine I put cream on the top, with chopped strawberries on top it was delicious. I can’t wait to make it again 😁
It’s such a lovely classic!
Looks super yum and easy enough to make! And best of all it’s vegan!
It’s so yummy and easy!
Looks tasty this
It really was!
I’ve always wondered what to replace eggs with for vegan recipes – good to know aquafaba works so well, thank you!
It’s such a good replacement!
This sponge cake looks absolutely delicious. Thanks so much for sharing the recipe.
It was so good!
My first try worked very well.
The second batch I halved and chickpea butter cream split and then the cake sunk and didn’t have a light texture.
Do you think this is because I halved the recipe or could it be because I used chickpeas with salt in the brine?
I would assume it’s because of the salt, I have halved this with no issue previously!