Vegan Victoria's Sponge Recipe

Vegan Victoria’s Sponge Recipe

Vegan Victoria’s Sponge Recipe – With 1 in 3 Britons drinking plant-based m*lks (Mintel 2021), the popularity has grown exponentially. Plenish want to show just how easy it is to incorporate their great taste, natural and quality m*lks into delicious recipes.

Plenish has grown from the UK’s first cold-pressed juice company, hand-making organic drinks in founder Kara Rosen’s kitchen, to one of the market leaders in the sector. Their plant-based m*lks range uses just 3 natural ingredients with never any oils, gums or flavourings and is the ideal way to create delicious and healthy meals.

Plenish is available right now to purchase from Waitrose, Tesco, Sainsbury’s and online at Plenish Drinks.

Vegan Victoria’s Sponge Recipe

Serves: 12

Hands-on: 10 minutes

Overall: 45 minutes + cooling time

Storage: Fridge for up to 3 days or freezer for 2 months


370ml Plenish Oat Milk

1 tbsp apple cider vinegar
330g self-raising flour
1 1/4 tsp baking powder
1/2 tsp flaked sea salt
150g vegan block butter, soft

220g golden caster sugar

2 tsp vanilla extract


250 ml / 1 cup vegan whipping cream (we used Elmlea plant)

2 tsp vanilla extract

1 – 2 tbsp icing sugar, to taste

6 tbsp strawberry or raspberry jam

400g fresh strawberries, halved or quartered


  1. Preheat the oven to 350°F / 180°C / 160 fan. Line the bottom of two non-stick 20 cm cake pans with parchment paper. Grease the parchment and sides of the tins with vegan butter.

  2. Combine the oat milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk.

  3. Sift the self-raising flour into a mixing bowl and add the baking soda and salt. Mix to combine.

  4. Add the soft butter and sugar to a stand mixer and beat until light and fluffy, about 2 minutes. Option to use an electric hand whisk if you prefer.

  5. Once whipped, fold in about 1/3 of the oat milk mixture and 1/3 of the flour mix. Use a spatula to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract.  NOTE: doing it in stages will prevent the batter from clumping. Do not over mix as this will make the sponge denser.

  6. Divide the mixture between the two tins and bake until a toothpick comes out clean, about 30-35 minutes. Allow the cakes to cool down in the tins for 15 minutes then transfer to a wire rack to fully cool.


  1. Using a stand mixer or electric whisk, whip chilled vegan whipping cream until thick.

  2. When the cakes are cooled, spread the jam onto the top of one, a few quartered strawberries if you wish, and top with half of the cream. Place the second sponge on top and the rest of the cream.

  3. Decorate with fresh strawberries and an optional sprinkling of icing sugar and/or lemon zest.

Poppy Watt

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