Egg free Victoria sponge

I’m back!!! Sorry for not not updating much over the past few months, I’ve been busy in the kitchen and I’ve got loads of delicious new eggless recipes to get up on here, starting with this delicious egg free Victoria sponge cake, I’ve made it a few times over the past few months and everyone has said it tastes like a normal Victoria sandwich. And it’s great to use when it’s a few days old in a trifle…that’s if you can make it last a few days ;o)

Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 8

The Ingredients:

For the cake

  • 10oz Self raising flour
  • 6oz Caster sugar
  • ¼ tsp Salt
  • 1 tsp Bicarbonate of soda
  • ½ pint Milk
  • ¼ pint Corn oil
  • 3 tbsp Golden syrup
  • 1 tsp Vanilla essence

For the filling

  • 3 1/2 oz butter, softened
  • 5 oz icing sugar
  • drop of vanilla essence
  • 6 tbsp nice Jam

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of 2 X 7 inch cake tin with baking paper
  3. Sift the flour, sugar and salt in to a bowl and make a well in the centre
  4. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  5. Add the rest of the milk along with the oil, golden syrup and vanilla essence and beat together to make a batter
  6. Add the mixture to cake tins and cook in the oven for 20-25 minutes (until they bounce back when touched or when a skewer is inserted it comes out clean)victoria sandwich batter
  7. Remove the cakes from the oven and allow to cool whilst you make the butter cream
  8. To make the butter cream beat the butter until it’s smooth and then gradually beat in the icing sugar until it is all mixed together, beat the vanilla essence in at the end
  9. When the cakes are completely cool spread the butter cream to the top of the base layer and add the jam on top followed by the top layer. To serve, sieve some caster or icing sugar over the top
  10. I have found this cake is best kept chilled.
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85 Responses to Egg free Victoria sponge

  1. Lia says:

    Thank you for this! The cake looks delicious, I’ll be making this tomorrow!

    • Jude says:

      Glad you like the look of it, let me know how yours turns out!

      • Lia says:

        Hello Jude,
        The cake turned out delicious!
        Really light, I used honey instead of golden syrup and added some cinnamon and nutmeg, as well as butter cream I also added some mixed berries in the middle and chocolate fudge icing on top…family loved it!
        Thanks!

        • Jude says:

          I love chocolate fudge icing, I think I might have to try that!
          Did you use the same quantity in honey as I used golden syrup?

  2. samantha says:

    Hi Jude, thanks for sharing this recipe! I’ve made this twice now and although it tastes great mine doesnt look like yours! Its a darkish brown colour inside the cake, is this correct or am I doing something wrong? :0) Thanks Sam

    • Jude says:

      Hi Sam, a couple of times when I’ve made this it has looked a bit darker (like the lemon drizzle cake on my blog), I think it must be the temperature of the oven (what type of oven do you have?), try turning the oven down a bit half way through when it starts to colour on the top and also rotate the cake (my last one came out much nicer when I did that), let me know how you get on next time xx

  3. Pippa says:

    Hi, this recipe looks lovely. However, I’ve never heard of corn oil. I’m in the UK, and I’m not sure if we have it here. Could I substitute it with another oil? Thanks, Pip

    • Jude says:

      Corn Oil is sold in most Tesco stores, vegetable oil would probably work too, you need to use an oil that doesn’t have a strong taste, let me know if you try a different oil! Thanks, Jude xx

  4. Genma says:

    Hello
    Thanks for the recipe, I made this cake last night and it was lovely. Could it be made without the golden syrup or is this what holds it together?

    • Jude says:

      I haven’t tried it without golden syrup, I think it does hold together, I’d probably reduce the caster sugar first before the golden syrup, let me know how you get on if you do reduce it! Thanks Jude xx

  5. Sonia Keith says:

    Hi Jude

    Thank you for posting this recipie for the egg free victoria sandwich. I baked it this evening and it looked just like yours however I felt it could have been “spongier” – I only baked it for 20 mins as it was quite brown so I didn’t want to risk buring it. Can you give any suggestions on how to improve the consistency and make it lighter?
    Many thanks
    Sonia

    • Jude says:

      You could try turning your oven down a bit and cook it for longer, if it isn’t like a sponge cake in the middle then I think it isn’t cooked enough, maybe per her the oven at 180C but turn it down to 160C when you put the cake in and keep it in for more than 20 minutes, when you put a skewer in the cake and it comes out clean then it’s done (that’s the best test I’ve found for this cake!) let me know how you get on x

  6. alex says:

    Hi Jude
    Thanks for the recipe.Have made egg free muffins but not a whole sponge before.I substituted the corn oil for half olive oil /half melted butter and was really pleased with it though it took nearer 40 mins to cook in an electric oven on 180.
    I will be trying more of your recipes!
    Thank you
    alex :)

  7. Thomas says:

    It worked very well! I used sunflower oil instead of corn oil as that’s all I had, and it tastes superb.

  8. zahra says:

    thx am allergic to eggs
    amazing

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  10. Diane says:

    Thanks for this recipe, I have my daughters birthday party in a few weeks, and whilst she doesn’t have an egg intolerance, one of her friends does. My daughter is keen we have everything the same so her friend isn’t singled out, and birthday cake was my sticking point.
    Will be giving this a trial run at the weekend!

    • Jude says:

      Let me know how you get on! I made one last Sunday and it was all gone by Monday (and there’s only 2 of us!!), hope the birthday party goes well!

      Jude

    • Kelly says:

      I know you commented a long time ago, Diane, but reading about your daughter made me think how lovely and I hope my son has such a kind friend when dealing with his allergies.

  11. Liz says:

    Hi Jude, I’ve just found this after a bit of a panic to find an egg free cake recipe. It’s our youngest boy’s birthday party on Sunday and our oldest boy has an egg allergy, he’s never been interested in eating cake until now (as he knows I’m making a race car cake). So I’ll be using your recipe for a loaf-tin cake and I’m very happy at the thought of our oldest boy being able to eat it and enjoy it like the rest of us. x

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  13. Mrs mjs says:

    Massive thanks fot this….very happy 11/2 year old!

    • Jude says:

      Hi,
      Glad you like my recipe, I saw it on your blog, make sure I get commission if your local cake shop use it ;O)
      Let me know if you try any of my other recipes.
      Thanks,
      Jude x

  14. Aisha says:

    Will be trying this today. Pippa you can find corn oil in any supermarket

  15. Jodie Baker says:

    Hi. Can anyone help.. can u make this recipe but without the carbon soda????

  16. Hetal says:

    Hi,
    I searched for egg free Victorian sponge cakes on the web and your recipe came up as one of the options-I tried it as had all ingredients to had and looked simple enough. I’ve been baking egg free cakes for over 12 years now,and believe me this is one cake that turned out excelling any expectation I may have had!!!Surprisingly moist and spongy at the same time,and no fuss-anyone with minimum skills can be as good as your photos suggest at baking it.
    We had it warm as the girls couldn’t resist the aroma,and it’s gone before I could take a picture!
    I kept the oven to 170 after preheating at 180,and turned to 160 halfway.
    Thank you for a fantastic recipe;will be visiting your pages often!
    Hetal

    • Jude says:

      Hi Hetal,
      I’m glad you liked my recipe!
      Cakes in my house don’t get chance to cool either, they’re gone before you know it!
      Thanks,
      Jude x

  17. Becs says:

    Thanks for the recipe! A friend at work doesn’t eat eggs and had asked me to make an egg-free sponge cake for a morning tea – this turned out perfectly! I used whipped cream rather than the butter cream but otherwise I followed the recipe to a T and was totally amazed at how well it turned out – so much so that everyone has been asking for the recipe and I’ve been told to make it again! Thanks again! :)

  18. sandra peacock says:

    Found your web site through google. I wanted to bake a cake for my family get together, my daughter is allergic to egg, and I didn’t want her to miss out. My daughter is 34, and I have never been able to bake her a cake, she had birthday cakes when she was little, but could not participate. I added 2oz of cocoa power, it turned out brilliantly, my daughter had most of the cake! Thank you so much I will be using your recipe again for sure. Thanks again.

    • Jude says:

      Hi Sandra,
      I’m glad your daughter enjoyed the cake, I have to say I’m the one that eats most of the cake when I bake too, which is why I have to limit myself to baking one a week! I’ll have to put a chocolate cake recipe on here next, everyone loves a good chocolate cake don’t they!
      Jude x

  19. Rebecca says:

    I tried this recipe today and it was a complete disaster! I followed the recipe exactly, made no substitutions or changes to the method and I have been left with cake tins full of a thick pancake batter type mixture with a layer of hot yellowy oil on the top…
    What happened??!

    • Jude says:

      Hi Rebecca,

      I’m sorry the recipe didn’t work out for you, It sounds like the oil has separated from the rest of the ingredients which I’ve never had before? I wonder whether the cake batter hadn’t emulsified properly, try adding the liquid a bit at a time whilst beating the cake and then when all the liquid has been added beat it rapidly to a batter.
      Let me know if you have another go at making it.

      Thanks,
      Jude

  20. Ann says:

    Hello Jude,
    Thank you so much for your delicious cake recipe. I have made many cakes over the years but never an eggless one, I was amazed at how much it had risen and how moist it is too, delicious. Have been asked to make an eggless sponge for a Charity morning so this is the cake I will be making and many times after that I am sure. Look forward to more of your eggless recipes especially your chocolate cake. Thank you once again.
    Ann

    • Jude says:

      Hi Ann,

      I’m glad the recipe turned out well for you! Did everyone at the charity morning enjoy it?

      Let me know how you get on with the chocolate cake too!

      Thanks,
      Jude

  21. cis says:

    My mate does not eat eggs, so this cake mix looks great for her. Can it be sent via whatsapp?

    thanks

  22. marjolijn says:

    hi great recipe, thank you so much. I used sunflower oil and honey as we do not have corn oil nor golden syrup in our normal supermarkets in the netherlands, also instead of milk I used 1/2 milk 1/2 sparkling water to make it even more airy. like the taste…baking a big one 30cm square…to be decorated tomorrow…hope the guests will like it.

  23. Claire says:

    You are so clever! This cake worked perfectly, and was a great hit with everyone, including my egg-allergic 3 year old! (Your pancakes are staple fare in our household too!). Thank you.

    • Jude says:

      Hi Claire,

      I’m so glad you enjoy my recipes, the egg free pancakes are a staple in our house too, my niece can’t even tell the difference, she thinks they’re “normal” pancakes!

      Thanks,
      Jude

  24. Fiona says:

    Thank you for this recipe – the first success I have had baking an egg free cake and I had a very happy little boy when I made 2 cakes and carved them into a pirate ship for my sons party.

    • Jude says:

      Hi Fiona,

      Wow a pirate ship sounds amazing, do you have a photo I can share on my blog? I haven’t carved the cake before, but I may have a go now as it sounds like it was hit!

      Thanks,
      Jude

  25. Anna Rose says:

    Thank you so much for sharing this recipe, my 15 month old has an egg allergy and loves cake but can not find a shop bought one without egg. I have no baking skills what so ever but between me and my 3 and half year old we managed it brilliantly and it turned out really well. Due to my son also being lactose intolerant I used lactofree milk and pure sunflower butter and it still tasted okay. I now have a very happy baby!!

    • Jude says:

      Hi Anna,

      I’m so glad you and the family enjoyed the recipe, it sounds like you have a mini baker in the making with your 3 and a half year old! ;o)
      Let me know if you try any other recipes, I made a rainbow cake for a 1st birthday which I’ll put on here, so you’ll have to have a go at that next!
      Thanks,
      Jude

  26. stefox says:

    this cake was lovely added 4 teaspoons of instant coffee to the batter and made butter cream with pecans in it for filling.

    and me and my room mate have dubbed it the menopause cake, as we only make it when we have run out of eggs and jam

    • Jude says:

      Hi,

      I’m glad you liked the cake mix, and the love the title! ha
      I’ll have to make a coffee cake and put the recipe on here too.
      Thanks,
      Jude

  27. sharon says:

    Can you bake this cake without bicarbonate of soda and baking powder

    • Jude says:

      Hi Sharon,

      I haven’t tried baking this without bi-carb/baking powder, I would imagine it wouldn’t rise though as there isn’t enough raising agent in the flour. Can you not have bi-carb or baking powder?

      Thanks,
      Jude

  28. Mandz says:

    I tried this out … It’s the first time I baked from scratch and I think it went well . It tasted good but my sponge did not look the same colour as the pic above . My sponge wAs dark inside and out ? Where did I go wrong ?!

    • Jude says:

      Hi Mandz,
      It sounds like the cake was either cooked for too long or the temperature of the oven was too high, the only time mine has come out darker is when I’ve over cooked it, it still tasted great but it was darker in colour.
      Hope you get a better colour next time, maybe check with a skewer earlier to see if it has cooked.
      Thanks

  29. Asha says:

    Hi Jude.Going to definately try out the sponge.Was just wondering if you could convert the ounces to grams or millilitres because in South Africa we work with these measurements.Also what the pints work out in cup measurements.Thanks Asha

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  31. Jamea says:

    You absolute cake genius, you! My daughter’s been allergic to eggs all her life and although we’ve had a standard chocolate cake recipe that seemed to work reasonably well with egg replacer that we’ve trotted out at birthdays over the years, it’s nothing compared to yours. We made it with unsweetened soya milk instead of cow’s milk and it turned out brilliantly. One very happy daughter who has asked for another one for her forthcoming birthday.

    • Jude says:

      I’m so glad you enjoyed the recipe, I make it for birthdays all the time!
      I’ll put my chocolate cake recipe on here shortly, it’s very indulgent, but delicious!!
      Happy baking!

  32. Nina Roberts says:

    Hi

    I want to make an 8inch square can you tell me how much to increase the ingredients by?

    Many thanks

    Nina

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  34. Margaret says:

    Hi Jude,
    I found your site last summer and have made quite a few eggless lemon drizzle cakes and they always turn out lovely, really tasty nice with a cup of tea or with custard.
    I’ve also made your victoria sandwich which again was lovely.
    Have you tried making eggless coconut cake yet? I was just wondering as someone else asked about making one and you said use victoria sandwich recipe with coconut and juice of a lime.
    Thankyou for sharing you recipes
    Margaret

    • Jude says:

      Hi Margaret,
      I’ve put one of my coconut recipes on here today see coconut cake
      I have another one with a lime cream on top which I’ll put up shortly.
      I’m glad you like the drizzle cake, it’s one of my favuorites!
      Let me know if you try the coconut cake.
      Thanks
      Jude

  35. sam says:

    Just a few tips for those who had problems:
    If any of the ingredients are old eg flour, bicarb, oil; then that can often be the reason for a cake not rising.
    Too much golden syrup or too much bicarb can also affect the consistency and colour.
    If the cake is too dark, try reducing the golden syrup to 2 tablespoons and replace with a table spoon of sour cream or yoghurt.
    Also, the golden syrup is necessary for binding and moisture. its best not to leave it out.

    Hope this helps

    • Jude says:

      Hi Sam,
      Thanks for the tips, they are really useful! I will definitely try using the sour cream in my cake!
      Thanks again!

  36. Emma says:

    I made this just without the golden syrup and oil and it turned out just fine. :)
    Thank you for this recipe. its a keeper

  37. Reena Patel says:

    Hi Jude

    Can you please tell me if I could use the recipe for a stacked wedding cake?

    Thanks

    Reena

    • Jude says:

      Hi Reena,

      I don’t see why you couldn’t use this for a stacked wedding cake, I haven’t tried it myself, but the texture and weight should hold it. Make sure you store the cake in a cool place, as I’ve found that if it’s in the fridge it dries out and can crumble and if it’s in the heat it goes too moist.
      Thanks,
      Jude

    • Sarah says:

      I made a fairy castle cake with this recipe. There were lots of layers and it was great. :)
      Sxx

  38. Reena says:

    Hey Jude
    Make the Victoria sponge absolutely lovely but was brown from the inside ?
    I’d read most of the comments so made it by reducing the heat to slow the cake browning too quickly …. Would love it to come out white or normal
    Any suggestions please ?

  39. Lisa Stewart says:

    I added 3 tablespoons of cocoa & a dash of extra milk & filled with Choc buttercream.

  40. Priscilla Stacey says:

    Your recipe was the first one that flashed up when I was looking for eggless cake, so I decided to give it a try. I have made the vanilla and also used mixed spice instead of vanilla both results were great. I have found that each quantity can be divided into 18 using ‘muffin’ paper cases and these too were great as they freeze and still taste lovely once thawed and topped with cream. Thank you.

  41. Tom says:

    Hi Jude, this recipe is simple sublime. I hosted a dinner party for vegans last night and this recipe was a massive hit. I baked it in a tray and rolled it to make a swiss roll, so moist! I struggled to find the corn oil as I don’t live near a Tesco, I think the Canola oil worked fine though. Thank you for sharing this recipe, I will be sure to check out the other recipes to impress my friends again.

    Thanks again

    Tom

  42. Nicola Laurens says:

    I’m hoping to successfully (!) scale this up to a 10″ cake and cover with sugar paste. Given the last person’s comments about using for a wedding cake, do you think the cake will be firm enough to be covered with sugar paste?

  43. Katy says:

    Thanks for this recipe! I’ve used it a few times now and it’s fab. I blogged about my dairy free version here http://a-fresh-page.blogspot.co.uk/2014/05/vegan-victoria-sponge.html (I hope you don’t mind!)

  44. Jess says:

    Hi, I have a serious egg allergy and whilst making egg free chocolate cake has been easy, sponge cake has always been a stumbling block! This recipe looks fantastic, I will be trying it today!

  45. Tami says:

    Hi.
    Please could you tell me how long the cake would last if it was iced with sugarpaste?
    Also how would you increase the measurements to make it a 8″ round?
    Thanks

  46. Jeanette Cameron says:

    Thank you for this recipe my sister is not to have eggs due to medical reasons now I can make her a birthday cake

  47. Parminder says:

    Hi Jude I am a student and i have to make a victoria sponge for my food lesson, I am confused that do I need to use 100oz of self raising flour because I checked on the internet and it said that 100 oz is 2.8 kg isn’t that too much I mean that’s 2 big packs.
    Please Reply
    Thanks.

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