To celebrate the launch of our new branding and website, HILSON would like to share this yummy, easy-to-make Vegan Sponge Cake Recipe, created by Roseanna Kelly.

Dietary Info: Vegan Friendly | Feeds: 10-15 people | Prep Time: 10 minutes | Cooking Time: 28 minutes | Total Time: 38 minutes

Ingredients for Vegan Victoria Sponge:

600g self-raising flour
360g caster sugar
3 tsp baking powder
600ml rice milk or soya milk
240ml light rapeseed oil or vegetable oil
3 tbsp vanilla extract

Please note, this recipe is for a tall cake, to make just 2 layers take 1/3 off the quantities.

Ingredients for the Buttercream:

1 block of vegan butter – I use flora plant base butter
10 ounce of icing sugar
2tsp vanilla extract


Grease three 7inch cake tins and preheat oven to 180C/350F/gas 4.

In a large bowl, mix the flour, sugar, and baking powder. Add the rice milk, oil, and vanilla, stirring with a metal spoon until just combined.

Tap the bowl on to the work surface to stop the raising agents from working too quickly – you will see the bubbles pop. Divide the mixture equally between the three tins, tap the tins on the work surface again to get out any bubbles.

Bake for 25-28 minutes or until a golden-brown colour and a cake tester stuck into the middle comes out clean. Cool for about 10 minutes in the tins and then put on a wire rack to cool completely.

Place the layers together with buttercream and jam in each of the centres, (raspberry is my favourite). Seal together with another layer of buttercream on the outside, top with some fresh fruit or fresh flowers, and voila!

Remember to tag us with your cakes @hilson_2019