Mary Berry Dairy-Free Victoria Sponge Recipe

This dairy-free Victoria sponge is a simple, Mary Berry-inspired take on the classic British sandwich cake, filled with strawberry jam and a smooth vanilla filling. The sponge is light and tender, with a delicate vanilla flavour and a sweet dusting of icing sugar. It is an easy bake for beginners and takes about 90 minutes, including cooling and assembling.

Ingredients

For the Sponge

• 225g dairy-free baking spread, softened, plus extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons unsweetened dairy-free milk
• 1 teaspoon vanilla extract

For the Filling and Topping

• 75g dairy-free baking spread, softened
• 150g icing sugar, sifted, plus 1 teaspoon for dusting
• ½ teaspoon vanilla extract
• 4 tablespoons strawberry jam, approximately 80g

Check the labels on the baking spread, plant-based milk and other ingredients to make sure they are suitable for your dietary needs. For a milk allergy, also check any cross-contact warnings.

Kitchen Equipment

• Two 20cm round sandwich tins
• Baking parchment
• Large mixing bowl and electric hand mixer
• Spatula, wire rack and small sieve

How to Make Dairy-Free Victoria Sponge

• Prepare the oven and tins: Preheat the oven to 180°C conventional or 160°C fan. Grease two 20cm round sandwich tins with dairy-free spread and line their bases with baking parchment.
• Mix the sponge batter: Put the 225g dairy-free spread, caster sugar, eggs, self-raising flour, baking powder, dairy-free milk and 1 teaspoon vanilla extract into a large bowl. Beat with an electric mixer for 1 to 2 minutes, just until smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Fill the tins: Divide the batter evenly between the prepared tins and gently level the tops with a spatula.
• Bake the sponges: Bake on the middle shelf for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean. If needed, bake for another 2 to 3 minutes and check again.
• Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave the sponges to cool completely before filling.
• Make the filling: Beat the 75g dairy-free spread in a bowl until smooth. Gradually beat in the 150g sifted icing sugar, then add the ½ teaspoon vanilla extract. Continue beating until creamy and spreadable.
• Assemble the cake: Place one sponge on a serving plate and spread it with the strawberry jam. Spread the vanilla filling over the underside of the second sponge, then place it filling-side down on top of the jam.
• Finish and serve: Dust the top with the remaining teaspoon of icing sugar. Cut into 12 slices and serve.

Tips for a Perfect Dairy-Free Victoria Sponge

Which dairy-free spread works best for sponge cake?

Choose a dairy-free baking spread suitable for cakes, rather than a very soft, low-fat table spread. A firmer baking spread also makes a more stable filling. Use it softened but not melted.

How can I keep the sponge light?

Use room-temperature eggs and measure the flour carefully. Beat the batter only until smooth, as excessive mixing can make the sponge less tender.

Why did my sponge sink in the middle?

The cake may have been removed before its centre was cooked, or the oven door may have been opened too early. Wait until the sponges are nearly ready before checking, and use a skewer to test the centres.

How do I stop the filling from melting?

Let both sponge layers cool completely before assembling. If the filling feels too soft to spread, chill it briefly, then stir until smooth.

Serving Suggestions

• Serve with a pot of tea or freshly brewed coffee.
• Add fresh strawberries or raspberries alongside each slice.
• Offer a spoonful of dairy-free pouring cream for an extra-special dessert.

Storage

Room Temperature

Keep the assembled cake in an airtight container in a cool place for up to 2 days. If the room is warm, refrigerate it instead so the filling stays firm.

Refrigerator

Store the cake covered in the refrigerator for up to 4 days. Bring slices to room temperature for about 20 to 30 minutes before serving for the softest texture.

Freezing

For the best results, freeze the completely cooled sponge layers without the filling. Wrap each layer well and freeze for up to 3 months. Defrost at room temperature while still wrapped, then fill and dust before serving.

Nutrition

Approximate values per slice, based on 12 servings:

• Calories: 350 kcal
• Carbohydrates: 47g
• Protein: 4g
• Fat: 17g
• Saturated fat: 4g
• Sodium: 250mg

Nutrition values are estimates and vary according to the products used and portion size.

Frequently Asked Questions