Mary Berry​ Dairy Free Victoria Sponge Recipe

The ultimate Mary Berry Dairy Free Victoria Sponge recipe uses her famous all-in-one method for a foolproof bake. Made with a quality dairy-free spread, caster sugar, self-raising flour, and eggs, it proves you don’t need dairy for a perfect sponge. This recipe creates a beautifully light, moist, and fluffy cake, filled with raspberry jam and a simple dairy-free buttercream. It’s the perfect cake for an inclusive afternoon tea, serving 8 people.

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Mary Berry Dairy Free Victoria Sponge Ingredients

For the Dairy-Free Sponge:

• 225g (8oz) dairy-free baking spread (block-style is best)
• 225g (8oz) caster sugar
• 225g (8oz) self-raising flour
• 2 level teaspoons baking powder
• 4 large eggs, at room temperature
• 1-2 tablespoons dairy-free milk (such as almond, oat, or soy), if needed

For the Dairy-Free Filling:

• 100g (3.5oz) dairy-free baking spread, softened
• 200g (7oz) icing sugar, sifted
• 1/2 teaspoon vanilla extract
• 4-5 tablespoons good quality raspberry jam

How To Make Mary Berry Dairy Free Victoria Sponge

1. Prepare the oven and tins: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease two 20cm (8-inch) round sandwich tins and line the base of each with a circle of non-stick baking paper.
2. Combine the cake ingredients: In a large mixing bowl, place the dairy-free baking spread, caster sugar, self-raising flour, baking powder, and eggs.
3. Beat the batter: Using an electric mixer, beat all the ingredients together for about 2 minutes until everything is fully combined and the batter is smooth and light. If the mixture seems a little stiff, add a tablespoon of dairy-free milk to loosen it to a soft dropping consistency.
4. Bake the sponges: Divide the batter evenly between the two prepared tins and gently level the tops with a spatula. Bake in the center of the oven for about 25 minutes, until the cakes are golden, well-risen, and spring back when pressed.
5. Cool the cakes: Let the sponges cool in the tins for 5 minutes before carefully inverting them onto a wire rack. Peel off the baking paper and leave them to cool completely.
6. Make the dairy-free buttercream: While the cakes are cooling, make the filling. In a medium bowl, beat the softened dairy-free spread with an electric mixer until smooth. Gradually add the sifted icing sugar and continue to beat until light and creamy. Stir in the vanilla extract.
7. Assemble the cake: Place one of the cooled sponge cakes on your serving plate. Spread it evenly with the raspberry jam. Top with the dairy-free buttercream, spreading it to the edges.
8. Finish and serve: Carefully place the second sponge on top and press down gently. Dust with a little extra icing sugar before slicing and serving.

Recipe Tips

• Choose the Right Dairy-Free Spread: For the best cake texture, use a block-style dairy-free baking spread rather than a soft tub margarine. The block versions have a lower water content, which results in a more stable, buttery crumb.
• Don’t Skip Sifting: Sifting the icing sugar is essential for a smooth, non-gritty dairy-free buttercream. It removes any clumps and helps the sugar dissolve completely into the spread.
• Check the Batter Consistency: Dairy-free spreads can vary in texture. After mixing, your batter should have a “soft dropping consistency”—meaning it falls easily from a spoon. If it seems too stiff, don’t be afraid to add a tablespoon or two of dairy-free milk to loosen it.
• Cool Completely Before Filling: This rule is non-negotiable. A warm cake will melt any buttercream, especially a dairy-free one which can be softer than traditional butter-based frosting. Ensure the cakes are at room temperature before you begin to assemble.

What To Serve Victoria Sponge

A classic Victoria Sponge is the quintessential cake for afternoon tea. It needs no fancy accompaniments. Serve a generous slice with a simple cup of hot tea—English Breakfast or Earl Grey are perfect choices—or a freshly brewed coffee. It’s the ideal centerpiece for a tea party that caters to dairy-free guests.

How To Store Victoria Sponge Leftovers

• Storage: Store the cake in an airtight container. It will keep well in a cool room for up to 2 days. If your kitchen is particularly warm, it is best to store it in the refrigerator to keep the buttercream firm. If refrigerated, allow a slice to sit at room temperature for 20 minutes before eating for the best texture.
• Freeze: You can freeze the unfilled sponge cakes for a later date. Once completely cool, wrap each sponge individually in a layer of plastic wrap, followed by a layer of aluminum foil. They will keep well in the freezer for up to one month. Thaw at room temperature before making the buttercream and assembling the cake.

Mary Berry Dairy Free Victoria Sponge Nutrition Facts

• Serving Size: 1 slice (recipe makes 8)
• Calories: 430 kcal
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 360mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 5g

Frequently Asked Questions

• What is the best dairy-free milk to use in the cake? A small amount is needed, so most unsweetened dairy-free milks will work perfectly. Almond, oat, or soy milk are all great choices. Use whichever you have on hand or prefer the taste of.
• My dairy-free buttercream is too soft. What can I do? The firmness of dairy-free spreads can vary. If your buttercream seems too soft to hold its shape, try adding more sifted icing sugar, a tablespoon at a time, until it thickens. You can also chill the frosting in the refrigerator for 20-30 minutes to help it firm up before spreading.
• Can I make this recipe gluten-free as well? Yes. To make the cake both dairy-free and gluten-free, simply substitute the self-raising flour with an equal weight of a good-quality gluten-free self-raising flour blend. Ensure the blend contains xanthan gum for the best structure.
• Can I use a different filling besides buttercream? If you want to skip the buttercream, you can use a dairy-free whipped cream alternative. There are several excellent options available made from coconut, oat, or soy that whip up nicely. Simply fill with jam and the whipped dairy-free cream for a more traditional finish.

Try More Recipes:

• Mary Berry​ Gluten Free Victoria Sponge Recipe
• Mary Berry Victoria Sponge Traybake​ Recipe
• Mary Berry​ 3 Egg Victoria Sponge Recipe