Mary Berry Dairy-Free Victoria Sponge Recipe

This Mary Berry dairy-free Victoria sponge is a light, fluffy, and beautifully balanced cake that proves you do not need butter or cream to achieve a classic result. Made with simple swaps, it keeps the soft texture and delicate sweetness you expect from a traditional sponge. It is easy enough for beginners and comes together in under 1 hour, making it perfect for everyday baking or special occasions.

Ingredients

For the sponge

225g dairy-free margarine or baking spread
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp plant-based milk (such as almond, oat, or soy)
1 tsp vanilla extract

For the filling

4–5 tbsp strawberry jam
150ml dairy-free whipping cream (or coconut cream, chilled)
2 tbsp icing sugar

For finishing

Icing sugar, for dusting

How to Make Mary Berry Dairy-Free Victoria Sponge

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the batter: Add the dairy-free margarine, caster sugar, eggs, flour, baking powder, plant-based milk, and vanilla extract into a large bowl. Beat with an electric mixer for 1–2 minutes until smooth and pale.
Divide and level: Divide the mixture evenly between the prepared tins and smooth the tops gently.
Bake the cakes: Bake for 20–25 minutes until golden, well risen, and springy to the touch. A skewer inserted in the centre should come out clean.
Cool completely: Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack and leave to cool fully before assembling.
Prepare the filling: Whip the dairy-free cream with icing sugar until soft peaks form. Be careful not to overwhip.
Assemble the cake: Spread the jam over one sponge layer, then add the whipped dairy-free cream. Place the second sponge on top.
Finish and serve: Dust lightly with icing sugar and serve.

Tips

How do I keep the sponge light and fluffy?

Make sure all ingredients are at room temperature and do not overmix the batter once combined.

Which dairy-free cream works best?

Coconut cream or a ready-made dairy-free whipping cream both work well. Chill before whipping for best results.

Why did my sponge sink?

This can happen if the oven door is opened too early or if the cake is underbaked. Always check doneness before removing.

Can I make it extra moist?

Add an extra tablespoon of plant-based milk if your batter feels too thick.

Serving Suggestions

Serve with fresh strawberries or raspberries
Add a light dusting of icing sugar before serving
Pair with a cup of tea or coffee
Serve with extra dairy-free cream on the side

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the sponge layers without filling for up to 3 months. Wrap well and thaw before assembling.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 5g
Sodium: 210mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this Victoria sponge completely vegan?

Yes, you can replace the eggs with a suitable egg substitute such as flax eggs or a store-bought egg replacer for a fully vegan version.

What dairy-free milk works best?

Almond, oat, or soy milk all work well. Choose an unsweetened version for best flavour balance.

Can I use gluten-free flour?

Yes, use a gluten-free self-raising flour blend. The texture may be slightly different but still delicious.

How do I stabilise dairy-free whipped cream?

Chilling the cream well before whipping helps it hold its shape. Some brands also include stabilisers for better results.