This Mary Berry Dairy-Free Victoria Sponge is a light and fluffy recipe, which is made with a dairy-free spread and a simple jam filling. It’s a classic, foolproof recipe, ready in about 50 minutes plus cooling time.
Mary Berry Dairy-Free Victoria Sponge Ingredients
For the Dairy-Free Sponge:
- 225g (8oz) dairy-free baking spread or block-style butter substitute
- 225g (8oz) caster sugar
- 4 large eggs, at room temperature
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
- 1 tsp vanilla extract
- 1-2 tbsp plant-based milk (like almond or soy milk, if needed)
For the Dairy-Free Filling:
- 150g (5.5oz) dairy-free block-style butter substitute, softened
- 300g (10.5oz) icing sugar, sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp plant-based milk
- 4-5 tbsp good-quality raspberry or strawberry jam
- Icing sugar, for dusting
How To Make Mary Berry Dairy-Free Victoria Sponge
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round sandwich tins and line the base of each with parchment paper.
- Make the Sponge Batter: Using the all-in-one method, place the dairy-free spread, caster sugar, eggs, self-raising flour, and baking powder into a large mixing bowl.
- Mix and Bake: Beat all the ingredients together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined. If the mixture seems a little stiff, mix in a tablespoon of plant-based milk.
- Bake the Sponges: Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the center of the oven for 25 to 30 minutes, until the cakes are golden, well-risen, and spring back when gently pressed.
- Cool the Cakes: Let the sponges cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Make the Dairy-Free Buttercream: While the cakes cool, make the filling. In a large bowl, beat the softened dairy-free block substitute until creamy. Gradually add the sifted icing sugar, beating well. Add the vanilla extract and 1 tablespoon of plant-based milk, and continue to beat until the buttercream is light and fluffy. Add more milk if needed to reach a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled sponge layer, upside down, onto a serving plate. Spread it generously with the raspberry jam. Pipe or spread the dairy-free buttercream evenly over the jam.
- Finish and Serve: Place the second sponge on top and press down gently. Lightly dust the top of the cake with icing sugar before slicing and serving.
Recipe Tips
- What’s the best dairy-free butter to use? For the best texture in both the cake and the buttercream, use a block-style dairy-free butter substitute (like Stork block or Flora Plant Butter). Soft tub-style margarines have a higher water content and can result in a greasier buttercream and a denser cake.
- How do I get a light and fluffy sponge? Using room temperature ingredients, especially the eggs, is crucial. It helps the batter emulsify properly and trap air. Also, be careful not to overmix the batter; stop as soon as the ingredients are smoothly blended.
- How do I make smooth dairy-free buttercream? Ensure your dairy-free block substitute is fully softened to room temperature. Beating it on its own until creamy before adding the sifted icing sugar is key to preventing lumps.
- Why did my batter curdle? This can sometimes happen when adding cold eggs to the fat and sugar. Using room temperature eggs and adding them one at a time (if not using the all-in-one method) can help prevent this. With the all-in-one method, it’s less of a concern.
What To Serve With Dairy-Free Victoria Sponge
This classic cake is a perfect treat for anyone and is best served with:
- A pot of English tea with a slice of lemon.
- A cup of coffee with your favorite plant-based milk.
- A side of fresh berries.
How To Store Dairy-Free Victoria Sponge
Store: The assembled cake will keep well in an airtight container at room temperature for up to 3 days. The texture is often best on the day it’s made.
Dairy-Free Victoria Sponge Nutrition Facts
- Calories: ~480 kcal per slice
- Protein: 4g
- Fat: 28g
- Carbohydrates: 55g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, any unsweetened plant-based milk like soy, almond, or oat milk will work well to loosen the batter or buttercream if needed.
Yes. The unfilled sponge layers freeze beautifully. Once completely cool, wrap each layer separately in a double layer of plastic wrap and then in foil. They can be frozen for up to 3 months. Thaw at room temperature before assembling with the fresh filling.
Yes, you can substitute the self-raising flour with a good-quality gluten-free self-raising flour blend that contains xanthan gum.
Mary Berry Dairy-Free Victoria Sponge Recipe
Description
A light, tender, and completely dairy-free version of the classic Victoria sponge, made with a simple all-in-one method and filled with jam and a creamy vegan buttercream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the tins and bake for 25-30 minutes until golden and springy. Cool completely.
- To make the buttercream, beat the softened dairy-free block substitute until creamy. Gradually beat in the sifted icing sugar, vanilla, and plant-based milk until light and fluffy.
- Spread one cooled cake layer with jam, then top with the dairy-free buttercream.
- Place the second cake layer on top and dust with icing sugar before serving.
Notes
- Using a block-style dairy-free butter substitute is essential for the best texture, especially in the buttercream.
- Ensure all ingredients are at room temperature for a light, even bake.
- Do not overmix the batter; stop as soon as it is smooth and combined.
- Store in an airtight container at room temperature for up to 3 days.
