Strawberry Victoria Sponge Cake

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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 Time10

Cook Time40

cool down1

Total Time1 50

Servings: squares

Calories: 305.3kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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. I don't recommend all-purpose gluten-free flour for this cake. 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.

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.

Nutrition