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Vegan Victoria Sponge Cake

I’ve been meaning to bake a vegan Victoria Sponge for ages now, so when I bought my new star cake tin for the festive season, I thought it would be the perfect time to make one.  I used chia strawberry jam in the middle and whipped soy cream.


 Dry ingredients

300g Sharpham Park Spelt Flour

2 tsp baking powder

1 teaspoon salt

1 teaspoon bicarbonate of soda


Wet ingredients

350g maple syrup

460 ml Almond or Soy or Hazlenut milk

150 g melted coconut oil

1 ½ tsp apple cider vinegar

2 teaspoons vanilla extract

1 Tablespoon vanilla bean paste


Chia Strawberry Jam

400g Frozen Strawberries

2 Tablespoons coconut palm sugar

6 Tablespoon Chia seeds


180 degree oven

Grease two standard size baking tins, I used my new star tin


Mix dry to wet and combine using a balloon whisk.  The mixture is quite runny, don’t fret.

Pour into tins and bake for approximately 35-40 minutes or until skewer comes out clean

Allow to cool on wire racks before turning out of the tins



Chia Strawberry Jam

Heat the frozen strawberries and coconut palm sugar in a pan on the hob until the strawberries have defrosted and are soft.  Mash with a potato masher making sure the strawberries are defrosted through and the coconut palm sugar has melted.  Remove from the heat and stir the chia seeds in.  Keep stirring every few minutes so they do not clump together.  The chia seeds will expand.  Then your jam is ready.  I put the remaining jam in a glass jar in the fridge, yummy on toast or scones.

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