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Vegan Victoria Sponge Cake
Vegan Victoria Sponge Cake
  1. Serves: 8 people
  • 150g self-raising flour
  • 150g almond flour
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 300g coconut sugar
  • 130ml coconut oil
  • 3 tbsp The Coconut Collaborative Natural Coconut Yogurt
  • 2 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 300ml oat milk
  • 500g strawberries
  • 1 tbsp apple cider vinegar
  • ½ tsp xanthum gum
  • Filling
  • 1 pot of The Coconut Collaborative Natural Coconut Yogurt 350g
  • 1 cup soaked cashews
  • 2 tbsp lemon juice
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • To decorate
  • Strawberries


1. Preheat the oven to 180 degrees. Line the base of two cake tins with grease proof paper.
2. In a large bowl, sift flour, xanthum gum, bicarbonate of soda, baking powder and sugar into a large mixing bowl and mix together.
3. Whisk together the coconut oil, milk, maple syrup and vanilla in a jug and blend the mixture into the dry ingredients. Mix well.
4. Divide the batter between the two prepared tins. Bake for 35-40 minutes.

5. Remove from the oven and leave to cool for 15 minutes.


1. While the cake is cooling, blend together the wet ingredients, soaked cashews and coconut yogurt until creamy smooth.

2. Cut the strawberries in quarters and spread an even layer over half of the cake, followed by two-thirds of the coconut-cashew mixture. Then place the other cake on top. Top the cake with the rest of the strawberries and cashew icing.

3. Decorate with strawberries.