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Recipe For Mini Victoria Sponges – Vegan and Gluten free

Looking for the perfect summer picnic cake this recipe for mini victoria sponges is want you need! 

recipe for mini victoria sponges

It makes the fluffiest cute cakes perfect to pack away for a picnic or as a gift, like those trendy lunch box cakes.

Although these 5inch mini victoria sponges are small in diameter they’re relatively tall and can serve approx 4 people.

This gluten free dairy free vanilla sponge cake requires just 8 ingredients and comes together in less than an hour!

If you’re looking for more cakes to add to your baking list check out my Easy Carrot Cake and Simple Classic Vegan Layered Vanilla Cake

Expert Baking Tips for making my vegan mini victoria sponge

Although this eggless mini victoria sponge is super easy, here are just a few expert tips i’d recommend:

  • Make sure your milk is at room temperature before pouring it into the dry ingredients to prevent lumps from forming.
  • I used caster sugar for the sponge which is just a very refined sugar. If you cant get a hold of any, then another refined sugar will work well here.
  • Allow your plant-based milk and vinegar to sit for at least 10mins before adding to the rest of the ingredients. This will allow the milk to curdle to create your buttermilk.
  • Grease your tin with vegan butter and then dust with flour to create a non-stick layer so your tart slides off when baked. Here is my foolproof guide
Master the art of baking GF, DF & Vegan

Baking Free From 101


Gluten free victoria sponge Ingredients – for this vegan gluten free victoria sponge cake

Here’s everything I used to make this simple vegan victoria sponge :

  • Caster Sugar – This is just a very refined sugar if you can’t find it refined granulated sugar will work well here too. 
  • Xanthan gum – This will prevent the cakes from crumbling and act as a stabilizer. 
  • Baking soda/bicarbonate of soda – This will react with the apple cider vinegar and allow the cake to rise.
  • Gluten free self raising flour – If you didn’t want to make these gluten free simply substitute this for normal self raising flour. There’s no need to add xanthan gum if you’re not making these gluten free.
  • Plant based milk – I used oat milk for this recipe, but almond or soya milk will also work well here.

Non Vegan alternative

If you didn’t want to make this recipe for victoria sponge cake vegan simply substitute the vegan double cream for regular double cream and the plant based milk for normal whole milk

recipe for mini victoria sponges

Easy mini victoria sponge recipe 

Vegan and gluten free victoria sponge cake – Step by step instructions 

Recipe for small small victoria sponge –  step one:

  1. Start by combining the plant-based milk and vinegar together to make your ‘buttermilk’. Let this stand for 5-10 mins.
  2. In a separate bowl mix together your flour, Xanthan gum, baking powder, bicarbonate of soda and sugar. Making sure there’s no lumps.
  3. Then add the oil into the buttermilk and pour it into the dry ingredients and whisk until smooth. Making sure not to over mix.
  4. Evenly distribute the batter into your cake tins and bake for 30 mins. The sponge should be golden in colour and springy to the touch.
  5. As the cake cools whip your cream until stiff peaks and slice your strawberries thinly.

Assembling

  1. Once the cake has cooled spread the jam over the first sponge that top with sliced strawberries. Finally spread, a dollop or 2 of cream on top.
  2. Sandwich with the second layer of sponge, and top with more cream. Finally garnish with some strawberries. It’s now time to slice and enjoy!
recipe for mini victoria sponges

FAQ’s for the best vegan lemon tart

Can you make victoria sponge without cream  ?

Traditional sponge is assembled with a layer of jam then cream and dusted with icing sugar. However, for an allergy friendly/vegan alternative coconut cream and plant based whipping cream will also work well here

How to make this victoria sponge without eggs rise ?

The baking soda/bicarbonate of soda will react with the apple cider vinegar in the milk and allow the cake to rise as it bakes.

Storing and freezing

How long does vegan cake last ?

Vegan cake can last up to 4 days in the fridge, but can last up to 2 months in the freezer if stored in an airtight container.

Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for mini victoria sponges. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Recipe for mini victoria sponges

Mini Victoria sponge

Course Dessert
Cuisine British
Keyword gluten free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • 5" cake tin

Ingredients

  • 230 g Caster sugar
  • 75 ml Veg oil
  • 1 tsp Xanthan Gum
  • 220 g Gluten Free flour
  • 180 ml Plant based milk
  • 1 tbsp Apple cider Vinegar
  • 1 tsp Baking Powder
  • 1 tsp Baking soda/Bicarbonate of soda

Decorate

  • 100 ml Vegan Double Cream
  • 2 tbsp Strawberry jam
  • Handful Strawberries

Instructions

  • Preheat your oven to 180°c and grease and flour your cake tins. Set aside while you make the batter.
  • Start by combining the plant-based milk and vinegar together to make your 'buttermilk'. Let this stand for 5-10 mins.
    180 ml Plant based milk, 1 tbsp Apple cider Vinegar
  • In a separate bowl mix together your flour, Xanthan gum, baking powder, bicarbonate of soda and sugar. Making sure there's no lumps.
    230 g Caster sugar, 1 tsp Xanthan Gum, 220 g Gluten Free flour, 1 tsp Baking Powder, 1 tsp Baking soda/Bicarbonate of soda
  • Then add the oil into the buttermilk and pour into the dry ingredients.
    75 ml Veg oil
  • Evenly distribute the batter into your cake tins and bake for 30 mins. The sponge should be golden in colour and springy to the touch.
  • As the cake cools whip your cream until stiff peaks and slice your strawberries thinly.
    100 ml Vegan Double Cream, Handful Strawberries

Assembling

  • Once the cake has cooled spread the jam over the first sponge that top with sliced strawberries. Finally spread a dollop or 2 of cream on top.
    2 tbsp Strawberry jam
  • Sandwich with the second layer of sponge, and top with more cream. Finally garnish with some strawberries.
  • Slice and enjoy!

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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