Dairy Free Victoria Sponge

Cutting dairy out of your diet doesn’t mean you can’t enjoy classics such as Victoria Sponge. Try out this easy recipe and see for yourself.

Three slices of victoria sponge cake on the left and five raspberries on the right hand side.


  • 250g self-raising flour
  • 250g dairy free spread
  • 250g caster sugar
  • 4 large eggs
  • 1 tsp vanilla essence
  • 2tsp baking powder
  • Raspberry or strawberry jam for the filling (depeding on your taste)
  • Icing sugar to dust


  1. Pre-heat the oven to 180 degrees C.
  2. Grease and line two 20cm cake tins and set aside.
  3. Combine the sugar and dairy-free spread together until well mixed.
  4. Beat the eggs and slowly pour and combine with the mixture.
  5. Add the vanilla essence.
  6. Sift in the flour bit by bit and add the baking powder until all ingredients are combined.
  7. Divide the mixture between the two tins and bake for 20 minutes.
  8. Once baked, leave the cakes on a cooling rack to cool then place one cake on a plate – spread generously with jam before placing the other cake on top.
  9. Dust with icing sugar and serve.
  10. Enjoy!

Comments are closed here.