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Flora vegan victoria sponge cake 1

Vegan Victoria sponge

The classic bake gets a vegan update

Serving: Serves 8


For the sponge

  • 200g Flora Original
  • 300g golden caster sugar
  • 200g soya yogurt, room temperature
  • 200g dairy-free milk, room temperature
  • Fresh red fruits (optional)
  • 1 vanilla pod
  • 2 teaspoons baking powder
  • 400g self-raising flour
  • Lemon zest


For the buttercream

  • 150g Flora Original, fridge temperature
  • 200g icing sugar
  • jam (strawberry/raspberry/blackberry)


  1. Heat oven to 180C. Grease and line two round 20cm or 22cm cake tins.
  2. Scrape the vanilla seeds from the pod and set aside. Zest the lemon and set aside.
  3. In a food mixer, beat the Flora Original and sugar for 3-4 minutes, until pale and fluffy.
  4. Mix the flour and baking powder in a bowl.
  5. In another bowl, mix together the yoghurt, milk, vanilla seeds and lemon zest.
  6. Take a third of the yoghurt mixture and a third of the flour. Fold in gently to the spread and sugar mix, using a spatula.
  7. Repeat the process 2 more times until all ingredients are incorporated.
  8. Divide the mixture between the two tins.
  9. Bake for 25-30 minutes until an inserted skewer or knife comes out clean.
  10. Let the cakes cool down for 15 minutes in the tin. Then place onto a cooling rack and leave to cool completely.
  11. To make the buttercream, beat the Flora spread, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
  12. When the cakes are completely cool, spread the jam over the bottom cake. Top it with the fluffy buttercream.
  13. Carefully sandwich the two cakes, and sprinkle the top with icing sugar. You can decorate the cake with some fresh red fruits.

    Recipe courtesy of Flora