Mary Berry Dairy-Free Victoria Sponge Recipe

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This dairy-free Victoria sponge is light, soft, and beautifully balanced, with tender vanilla sponge layers and a classic jam filling finished with dairy-free cream. It has the same gentle sweetness and airy crumb you expect from a traditional Victoria sponge, without any compromise on flavour or texture. The recipe is straightforward and ideal for confident beginners, using simple one-bowl mixing. From start to finish, it takes about 1 hour including cooling and assembly.

Ingredients

For the Dairy-Free Sponge

225g dairy-free baking spread, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
2 tbsp unsweetened plant milk such as almond, oat, or soy
1 tsp vanilla extract

For the Filling

4 to 5 tbsp strawberry jam
150ml dairy-free whipping cream
1 tbsp icing sugar

For Finishing

Icing sugar, for dusting

How to Make Mary Berry Dairy-Free Victoria Sponge Recipe

Oven Preparation: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
Mixing the Batter: Place the dairy-free spread, caster sugar, eggs, flour, baking powder, plant milk, and vanilla into a large bowl. Beat together with an electric mixer for about 2 minutes until pale, smooth, and fully combined.
Baking: Divide the mixture evenly between the prepared tins and gently level the tops. Bake for 22 to 25 minutes, until golden, well risen, and springy to the touch.
Cooling: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack and allow to cool completely.
Assembling: Whip the dairy-free cream with the iing sugar until it holds soft peaks. Spread the jam over one sponge, followed by the whipped cream. Place the second sponge on top and dust lightly with icing sugar before serving.

Tips

Why did my dairy-free sponge turn out dense?

Make sure the baking spread is soft and the eggs are at room temperature. Cold ingredients can prevent the batter from aerating properly.

Can I use oil instead of dairy-free spread?

For best texture, use a dairy-free baking spread. Oils tend to produce a heavier crumb in sponge cakes.

How do I stop the sponge from doming?

Gently level the batter before baking and avoid overmixing once everything is combined.

What plant milk works best?

Unsweetened almond or oat milk gives the most neutral flavour and keeps the sponge light.

Serving Suggestions

Serve with fresh strawberries or raspberries on the side
Enjoy with a pot of English breakfast or Earl Grey tea
Slice and serve as part of an afternoon tea spread

Storage

Room Temperature

Keep the assembled cake in an airtight container for up to 24 hours in a cool place.

Refrigerator

Store for up to 2 days, allowing the cake to come to room temperature before serving for the best texture.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Defrost fully before filling and decorating.

Nutrition

Calories: 380 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 6g
Sodium: 220mg

Nutritional values are estimates and will vary depending on the dairy-free products used.

FAQs

Is this Victoria sponge completely dairy-free?

Yes, when made with dairy-free spread, plant milk, and dairy-free cream, the recipe contains no dairy ingredients.

Can I make this cake egg-free as well?

This recipe relies on eggs for structure. For an egg-free version, a separate vegan sponge recipe is recommended.

Which dairy-free cream is best for whipping?

Can I use other jam flavours?

Yes, raspberry jam is a traditional alternative and works beautifully with the light sponge.