Light, sweet and delicious, these mini victoria sandwiches are the perfect party treat, dessert, sweet treat, or afternoon tea. Two rounds of fluffy sponge sandwiched with jam, and vegan cream, then topped with flaked almonds…little bites of HEAVEN.

You thought cake needed eggs? and butter? and milk? Oh no, these vegan sponges have the perfect consistency, with not an animal in sight. Bicarbonate of soda, and either apple cider vinegar or lemon juice, in this recipe react when combined, creating air bubbles and allowing the cakes to rise…just like the classic you’ve had before!

I use a little raw cane sugar in this recipe. Yes, it’s still sugar(so maybe this isn’t one for breakfast!), but its unprocessed, natural, has a lower glycemic index, and contains tonnes of body loving nutrients! Coconut sugar is also an fab one to use, and they both give these cakes a gorgeous sweetness.

The sponge and the vegan cream are SO SIMPLE, and only use 6 main ingredients. You can also use a shop-bought jam, however I used a homemade raspberry chia jam. You could even switch this recipe up by using chocolate icing, or nut butter instead of the traditional jam and cream. They’ll be delicious however:).


  • 300ml almond milk(or any other dairy-free alternative)
  • 1 tbsp apple cider vinegar or lemon juice
  • 325g self raising flour
  • 150g raw sugar(3/4 cup)
  • 150g(3/4 cup)solid vegetable fat(e.g trex)
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch salt
  • 1 tin coconut cream(or the top of a can of coconut milk placed in the fridge)
  • Jam of choice


  1. Preheat the oven to 170 degrees Celsius and line 2 cake tins with baking paper.
  2. Add the acidic element to your almond milk, and allow to sit for 5 minutes to form a “buttermilk”.
  3. Sift the flour, baking powder and baking soda into a large bowl, and add the salt and sugar. Mix well.
  4. Add the vegetable fat, “buttermilk” and vanilla, then using a electric mixer or wooden spoon combine until lint-free and creamy.
  5. Transfer the mixture to the cake tins, then place in the oven for 35-40 minutes, or until golden brown. Allow to cool.
  6. Once the cakes are cool, use a round cutter to cut small rounds from the cake. Reserve the crumbs for another recipe(combine with the vegan cream or nut butter for cake pops).
  7. Use an electric mixer to whip up the coconut cream, then add a little to each sponge along with a spoonful of jam.
  8. Add a second sponge ontop, and optionally top with flaked almonds, fresh berries, or a little icing sugar.

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