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Dairy-Free Egg-Free Victoria Sponge

Dairy-Free Egg-Free Victoria Sponge

A dairy-free take on a classic sponge with jam filling, perfect for sharing or serving with a cup of tea.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 10 Slices
Course: baking, Dessert
Ingredients Method Notes

Ingredients
  

  • 225 g self-raising flour
  • 200 g caster sugar
  • 2 tsp baking powder
  • 250 ml dairy-free milk
  • 100 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • 4 tbsp strawberry jam
  • A little icing sugar for dusting

Method
 

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and grease and line two 20 cm sandwich tins.
  2. In a large bowl, mix together the self-raising flour, caster sugar, baking powder, and salt.
  3. In a jug, whisk together the dairy-free milk, vegetable oil, vanilla extract, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth and fully combined.
  5. Divide the mixture evenly between the two tins and smooth the tops.
  6. Bake for 22–25 minutes until risen, lightly golden, and a skewer inserted into the centre comes out clean.
  7. Leave the sponges to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
  8. Spread the jam over one sponge, place the second sponge on top, and dust lightly with icing sugar before serving.

Notes

  • Make sure both sponges are fully cool before adding the jam filling.
  • You can add a dairy-free cream filling as well if suitable for your dietary needs.
  • Store in an airtight container and eat within 2 days for the best texture.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.