Strawberry Victoria Sponge Cake (No Eggs)

This Strawberry Victoria Sponge Cake is an egg-free, dairy-free, and simpler version of the classic celebration cake made with two layers of very soft sponge cake split by a creamy plant-based buttercream filling, and it’s all incredibly easy to whip up.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Strawberry Victoria Sponge Cake

This Strawberry Victoria Sponge Cake is an egg-free, dairy-free, and simpler version of the classic celebration cake made with two layers of very soft sponge cake split by a creamy plant-based buttercream filling, and it's all incredibly easy to whip up.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

cool down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 squares

Calories: 305.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¾ cups Self-Rising Flour - (note 1)
• ▢ ½ teaspoon Baking Soda
• ▢ ⅔ cup Unrefined Sugar - (note 2)
• ▢ ¾ cup Almond Milk - (note 3)
• ▢ ¼ cup Mild-Flavor Olive Oil - (note 4)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 1 teaspoon Lemon Juice - (note 5)

Buttercream filling

• ▢ ½ cup Dairy-Free Butter (Unsalted)
• ▢ 1 ½ cup Icing Sugar
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1-2 tablespoons Almond Milk - (note 3)

Jam layer

• ▢ ½ cup Strawberry Jam
• ▢ 6 large Strawberries - hulled, thinly sliced, (1 mm or 0.4 inch)

Instructions

• Preheat the oven to 350°F (180°C). Line a 8-inch cake pan with parchment paper, let. Oil sides and bottom of the pan. Set aside.
• In a large mixing bowl, whisk self-rising flour, baking soda, and sugar.
• Fold in the wet inregdients: almond milk, oil, vanilla extract ,and lemon juice.
• Stir with a rubber spatula until a lightly thick batter forms.
• Pour the batter into the prepared pan in an even layer.
• Bake the cake at 350°F (180°C) for 25-30 minutes. Make sure you start inserting a toothpick after 20 minutes, and keep baking in 5-minute increments until it comes out clean. The cake should be golden brown and light; if you overbake it will be dry.
• Cool down on a cooling rack immediately, at room temperature for 1 hour before placing 30 minutes to 1 hour in the fridge – it makes it easier to slice if it's cold.
• Use a long serrated knife to cut the cake in half lengthwise. Keep one of the cake layers on the serving dish, and place the other square on the side.
• Spread the jam evenly in one layer. On the bottom layer, add thin slices of fresh strawberries all over the jam in a single layer, don't overlap. Set aside.

Frosting

• In the bowl of your stand mixer, using the paddle attachment or in a large glass bowl using an electric beater, beat the softened butter until pale. It takes about 2 minutes.
• Gradually add powdered sugar, whisking on low-medium speed until fully incorporated. You might need to scrape down the sides of the bowls a few times with a rubber spatula.
• Add vanilla extract and 1 tablespoon of almond milk and beat the mixture to create a smooth buttercream. If too thick, add an extra tablespoon of almond milk. If you accidentally add too much liquid, add more powdered sugar to fix the frosting.
• Add some of the frosting – I did use a bit more than half and kept the rest for serving – over the strawberries. To do so, drop dollops on top of the strawberries, on many spots, then use the back of a spoon to gently press and spread the frosting in a single layer. Don't over-add frosting, or it will be difficult to cut the cake.
• Add the cake layer you set aside on top of the frosting.
• Place a square wire rack upside down on top of the cake and dust with powdered sugar to create the grid effect on top of your sponge.
• Refrigerate for an hour before slicing into 12 squares and serving.
• Serve the cake with a spoon of extra buttercream on the side.

Notes

Note 1: You can swap self-rising flour for 1 cup + 3/4 cup of all-purpose flour, in which you stir 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Oat flour or almond flour doesn’t work.

Note 2: Any crystal sweetener can be used, like sugar, brown sugar, or coconut sugar. The last two options make the cake darker. We didn’t try sugar-free crystal sweeteners, they might change the texture or not firm up the cake.

Note 3: Or any milk you have at home, like oat milk or soy milk.

Note 4: Or light-flavor oil of choice, like canola oil.

Note 5: You can also use apple cider vinegar or lime juice.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: You can store the cake for up to 2 days in the fridge in an airtight container. The cake gets very moist and soft after two days. It’s still safe to eat, but the fruit makes it soggy.

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Nutrition

Serving: 1slice | Calories: 305.3kcal | Carbohydrates: 47g | Protein: 2.4g | Fat: 12.2g | Saturated Fat: 2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.9g | Trans Fat: 1.3g | Sodium: 148.2mg | Potassium: 53.6mg | Fiber: 0.9g | Sugar: 28.2g | Vitamin A: 2IU | Vitamin C: 9.3mg | Calcium: 28.6mg | Iron: 0.3mg | Magnesium: 7.1mg | Phosphorus: 24.1mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This makes the main structure of your sponge cake, making it rise and have a very soft texture. If you don’t have self-rising flour, you can easily make your own by combining all-purpose flour with baking powder (details in the recipe card). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Baking Soda – This works as a leavening agent, reacting with the lemon juice to help the cake rise even more and contribute to its light texture.
• Unrefined Sugar – This provides the sweetness for your sponge cake. You can also use other granulated sweeteners like regular sugar, brown sugar, or coconut sugar, keeping in mind that the latter two will result in a darker cake.
• Almond Milk – This moistens the batter and helps bring all the ingredients together for a smooth consistency. Any other milk you have on hand, such as oat milk or soy milk, also works well.
• Light Olive Oil – This contributes to the cake’s tender crumb and overall moistness. You can use any other neutral-flavored oil, such as canola oil, as an alternative.
• Vanilla Extract – This enhances all the other flavors in the cake and adds a lovely, classic aroma.
• Lemon Juice – This acidic ingredient activates the baking soda, aiding in the cake’s rise. Apple cider vinegar or lime juice are also suitable substitutes.
• Dairy-Free Butter – This forms the creamy base of your plant-based buttercream filling. Ensure it’s softened to room temperature for the best whipping results.
• Icing Sugar – This finely powdered sugar is essential for creating a smooth, light, and sweet buttercream frosting.
• Strawberry Jam – This provides a sweet, fruity layer for your cake, adding moisture and a burst of strawberry flavor.
• Strawberries – These fresh, thinly sliced strawberries add a burst of flavor, natural sweetness, and beautiful visual appeal to the jam layer.

How to Make Strawberry Victoria Sponge Cake

This cake is deceptively easy to make, despite its fancy looks. Here’s how in a few pictures.

Combine the batter ingredients in a mixing bowl.

Pour the batter into a large square pan.

Let the cake cool down for a few minutes.

Slice the cake into two halves with a bread knife.

Spread your favorite strawberry jam on the bottom layer and add sliced strawberries.

Prepare the dairy-free buttercream and spread it on top of the fresh strawberries.

Place the top of the cake over the buttercream.

Place a wire rack on top of the cake and sprinkle powdered sugar to create the checkered pattern.

Carine’s Baking Tips

Let me share a few more tips for a perfect sponge cake.

• Pan Preparation is Key – Properly lining your cake pan with parchment paper and oiling the sides and bottom ensures your delicate sponge cake releases cleanly after baking.
• Don’t Overmix Batter – When combining the wet and dry ingredients for the cake, stir with a rubber spatula only until a smooth, lightly thick batter forms. Overmixing can develop gluten and lead to a tougher cake.
• Precise Baking Time – Victoria sponge cakes can dry out if overbaked. Start checking your cake for doneness with a toothpick after 20 minutes, and then continue baking in 5-minute increments until the toothpick comes out clean.
• Thorough Cooling – Allowing the cake to cool completely on a cooling rack and then chilling it in the fridge for 30 minutes to an hour is crucial. This makes the delicate sponge much easier to slice evenly for layering.
• Buttercream Consistency – When making the buttercream, gradually add the powdered sugar and then the almond milk, a tablespoon at a time. This allows you to control the consistency, ensuring it’s smooth and spreadable without being too thin.
• Layering Strategy – When adding the frosting, apply dollops over the strawberries and gently spread it with the back of a spoon. Avoid over-applying frosting in the middle layer, as it can make the cake difficult to slice neatly.
• Decorative Touches – Using a square wire rack upside down to dust powdered sugar creates a beautiful grid pattern on top of your cake, adding an elegant finish.
• Serve Extra Frosting – If you have leftover buttercream, serving a spoonful on the side with each slice is a lovely touch and allows guests to add more if they desire.
• Raspberry Alternative – If you don’t have strawberries or prefer a different berry, raspberries make an excellent substitute in both the jam layer and as fresh fruit slices.

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