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Dairy free Victoria Sponge

Posted 6th December

Dairy free Victoria Sponge


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


Pre-heat the oven to 180 degrees C

Grease and line two 20cm cake tins and set aside

Combine the sugar and dairy-free spread together until well mixed

Beat the eggs and slowly pour and combine with the mixture

Add the vanilla essence

Sift in the flour bit by bit  and add the baking powder until all ingredients are combined

Divide the mixture between the two tins and bake for 20 minutes 

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

Dust with icing sugar and serve