Make This Tasty Vegan Victoria Sponge Cake With Oat Milk

Are you hosting a feast fit for royalty? Then this gorgeous Victoria sponge cake featuring Plenish Oat Milk has your name all over it!


1 Minutes Read

vegan victoria sponge and plenish milk A Victoria sponge is a classic sweet option, here's how to make it vegan - Media Credit: Plenish
Are you hosting a feast fit for royalty? Then this gorgeous Victoria sponge cake featuring Plenish Oat Milk has your name all over it!
vegan victoria sponge and plenish milk
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Duration55 mins
Cook Time45 mins
Prep Time10 mins
Servings12 people


  • 370 ml Plenish Oat Milk
  • 1 tbsp apple cider vinegar
  • 330 g self raising flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp flaked sea salt
  • 150 g vegan block butter soft
  • 220 g golden caster sugar
  • 2 tsp vanilla extract
  • 250 ml / 1 cup vegan whipping cream we used Elmlea plant
  • 2 tsp vanilla extract
  • 1 – 2 tbsp icing sugar to taste
  • 6 tbsp strawberry or raspberry jam
  • 400 g fresh strawberries halved or quartered



  • Preheat the oven to 350°F / 180°C / 160 fan. Line the bottom of two non-stick 20 cm cake pans with parchment paper. Grease the parchment and sides of the tins with vegan butter.
  • Combine the oat milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk.
  • Sift the self raising flour into a mixing bowl and add the baking soda and salt. Mix to combine.
  • Add the soft butter and sugar to a stand mixer and beat until light and fluffy, about 2 minutes. Option to use an electric hand whisk if you prefer.
  • Once whipped, fold in about 1/3 of the oat milk mixture and 1/3 of the flour mix. Use a spatula to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract. NOTE: doing it in stages will prevent the batter clumping. Do not over mix as this will make the sponge denser.
  • Divide the mixture between the two tins and bake until a toothpick comes out clean, about 30-35 minutes. Allow the cakes to cool down in the tins for 15 minutes then transfer to a wire rack to fully cool.


  • Using a stand mixer or electric whisk, whip chilled vegan whipping cream until thick.
  • When the cakes are cooled, spread the jam onto the top of one, a few quartered strawberries if you wish, and top with half of the cream. Place the second sponge on top and the rest of the cream.
  • Decorate with fresh strawberries and optional sprinkling of icing sugar and / or lemon zest.

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