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This gluten-free vegan twist on the classic Victoria sponge is incredibly delicious and easy to whip up.
The bunting is up, the tablecloth is out, and the sandwiches are perfectly cut. Now pop the kettle on, ready for this inviting gluten-free and vegan Victoria Sponge created by The Loopy Whisk.
This gluten-free vegan twist on the classic Victoria sponge is incredibly delicious and easy to whip up – and it’s guaranteed to be a hit with everyone, even if they don’t follow a gluten-free or vegan diet.
The vanilla sponges are soft, moist, and delicate, and you’d never guess that they don’t contain any gluten, eggs, or dairy.
A dusting of icing sugar finishes off what really is simplicity at its very best: a take on a teatime classic that everyone can enjoy.
This crowd-pleaser suits any occasion, but its approval from Queen Victoria makes it a staple for royal events. Why not whip one up for the King’s coronation?
How to make the gluten-free vegan vanilla sponges
Top tip: “The trick to getting the perfect sponge texture lies in creaming the vegan butter and sugar together until pale and fluffy, and then adding the wet and the dry ingredients in batches. This preserves the emulsion of the butter and results in sponges that are perfectly soft, with a tender, melt-in-the-mouth crumb."
How to make the vegan vanilla buttercream
Top tip: "While many recipes use whipped double cream instead of buttercream, I prefer the sturdiness of the buttercream layer for this recipe. Whipped vegan cream alternatives can be rather soft and they don’t stand up very well to the weight of the sponge on top, especially when you want to cut a slice."
How to assemble
Top tip: "There are, of course, various ways of filling the cake – with either jam or buttercream first – but for a fancy finished look, I recommend spreading a layer of jam on the bottom sponge and then piping little dollops of buttercream on top."
Ingredients
- 275g caster sugar
- 150g vegan butter block, softened, plus extra for greasing the tins
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 230ml milk alternative drink, room temperature
- 160g plain dairy-free yoghurt, room temperature
- 15g egg replacer
- 2 tsp apple cider vinegar
- 190g potato starch
- 110g brown rice flour
- 70g buckwheat flour
- 50g almond flour
- 3½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
Vegan filling
- 150g vegan butter block, softened
- 150g icing sugar, sifted
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 150g strawberry jam
- Icing sugar, to decorate
Method
Step 1
Adjust the oven rack to the middle position and pre-heat the oven to 180ºC/fan 160ºC/gas 4.
Step 2
Grease two 20cm/8-inch round cake tins with butter and line their bases with rounds of baking paper.
Step 1
In a large bowl, cream* together the butter, icing sugar and vanilla until pale and fluffy. * use either a hand mixer fitted with the double beaters or a stand mixer fitted with the paddle attachment
Step 2
Transfer the buttercream into a piping bag fitted with a large round nozzle (you can also just use a piping bag with its end snipped off).
Step 1
Place one of the sponges on your cake stand or platter of choice.
Step 2
Spread the jam in an even layer on top of the sponge.
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