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Victoria Sponge

Prep Time:

Cook Time:

1 Hour

25 -30 Minutes



8 Servings




  • 135g Vegan butter

  • 235g Icing sugar

  • 4 tbsp Strawberry jam

  • Optional: decorate with blueberries and strawberries


Step 1

Preheat oven to 200C (180C fan). Line two 15cm round tins with greaseproof paper.

Step 2

In a mixing bowl cream together the butter and sugar. Then fold in the lemon zest.

Step 3

In a separate jug whisk together the yogurt and creamer and leave to one side.

Step 4

In the mixing bowl add the baking powder and flour. Slowly stir in the yogurt and creamer mixture. Mix until the batter is smooth.

Step 5

Divide the mixture between the tins. Bake in the oven for 25-30 minutes or until they are cooked. Leave to cool in the tins for 15 minutes before places them on a wire cooling rack.

Step 6

While the sponges are cooling make the buttercream filling in a mixing bowl add the butter and icing sugar. Mix together or use an electric whisk. 

Step 7

When the sponges are cool spoon onto one of the sponges the strawberry jam. Then with a piping bag pipe the buttercream on top of the jam.

Step 8

Place the other sponge on top. Then add strawberries and blueberries for decoration.

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