Mary Berry Dairy-Free Victoria Sponge Recipe

If you love a classic Victoria sponge but need it dairy-free, this Mary Berry inspired version is the one to bake. It has that familiar light, springy crumb with a gentle vanilla sweetness, plus a bright layer of strawberry jam and a soft, creamy filling. The method is simple and beginner-friendly with an all-in-one sponge batter, so you do not need any fancy techniques. Total time is about 1 hour 10 minutes, including cooling and assembling.

Ingredients

For the dairy-free sponges

• 225g dairy-free baking spread (firm, block-style or a good baking margarine), softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 2 tsp baking powder
• Pinch of fine salt
• 2 tbsp unsweetened soy milk or oat milk (plus a splash more if needed)
• 1 tsp vanilla extract (optional)

For the filling

• 4 to 5 tbsp strawberry jam (seedless or seeded, both work)
• 200ml dairy-free whipping cream alternative, well chilled
• 1 to 2 tbsp icing sugar
• 1/2 tsp vanilla extract

To finish

• Icing sugar, for dusting
• Fresh strawberries, sliced (optional)

How to Make Mary Berry Dairy-Free Victoria Sponge

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cakes bake evenly and rise nicely.
• Prep the tins: Grease two 20cm (8-inch) sandwich tins with dairy-free spread, then line the bases with baking parchment. This makes turning them out effortless.
• Mix the batter: Add the dairy-free spread, caster sugar, eggs, self-raising flour, baking powder, salt, milk, and vanilla (if using) to a large bowl. Beat with an electric mixer for 1 to 2 minutes until pale, smooth, and lump-free. If it feels very thick, add a small splash of milk.
• Divide and level: Split the mixture evenly between the two tins and level the tops with a spoon or spatula. An even layer helps both sponges bake at the same speed.
• Bake: Bake for 20 to 25 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
• Cool properly: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and let them cool completely before filling.
• Whip the dairy-free cream: In a chilled bowl, whip the dairy-free cream with the icing sugar and vanilla until soft peaks form. Stop as soon as it holds its shape. Over-whipping can make plant creams grainy.
• Assemble: Place one sponge on a serving plate. Spread the jam evenly over the top. Spoon or pipe the whipped dairy-free cream on top of the jam, keeping it slightly inside the edge. Sandwich with the second sponge.
• Finish and serve: Dust with icing sugar and add strawberries if you like. Slice with a serrated knife for the neatest finish.

Tips

Why is my dairy-free sponge greasy?

This usually comes down to the spread. Choose a dairy-free baking spread designed for cakes, ideally one that feels firm at cool room temperature. Very soft tub spreads can make the crumb heavy and slightly oily. Also avoid overbeating once the flour is in, since that can affect the texture.

Why did my cake sink in the middle?

The most common causes are opening the oven door too early, underbaking, or using eggs and spread that are very cold. Bake until the centre springs back when lightly pressed and a skewer comes out clean, then cool on a rack so steam does not get trapped underneath.

How do I keep the filling from sliding out?

Make sure the sponges are completely cool. Spread the jam first, then add the cream. If your kitchen is warm, chill the filled cake for 20 to 30 minutes before slicing. For a sturdier option, use dairy-free buttercream instead of whipped cream.

Can I make it without self-raising flour?

Yes. Use 225g plain flour and increase the baking powder to 3 tsp. Sift the flour and baking powder together so the rise is even.

Serving Suggestions

• Serve with a pot of English breakfast tea or a cup of coffee.
• Add raspberries alongside the strawberries for a sharper fruit note.
• Serve with a spoonful of extra jam on the side for a bakery-style plate.
• For birthdays, top with more berries and a light dusting of icing sugar.

Storage

Room temperature

Unfilled sponges keep well in an airtight container for up to 2 days at room temperature. If the cake is filled with dairy-free whipped cream, it is best kept chilled rather than left out.

Refrigerator

Once assembled with cream, store the cake in the fridge in a cake container (or loosely covered) and enjoy within 1 to 2 days. For the softest sponge, let slices sit at room temperature for 15 minutes before eating.

Freezing

Freeze the unfilled sponges for best results. Wrap each cooled sponge tightly in cling film, then a layer of foil, and freeze for up to 3 months. Defrost at room temperature, still wrapped, then fill fresh with jam and cream.

Nutrition

• Calories: 365 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 18 g
• Saturated Fat: 6 g
• Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on the dairy-free spread and cream you use.

FAQs