Vegan Victoria Sponge Cake

I am sure there are quite a few recipes out there but I this is my variation and I am very pleased with the result.

As I had a chickpea salad for lunch I didn’t want to waste the chickpea water and thought I better make some aquafaba (aqua=bean faba= bean) mixture and either make meringues or a mousse…but then I hadn’t used it in cake before and so  I tried it and I am pleased to say its worth the effort of whisking the aquafaba forever! As I didnt use all the mixture for the cake I was able to use some of it as “whipped cream” on the custard I made that day.

If you don’t know what aquafaba is, it’s simply using the water from unsalted chickpeas (or any other bean, but chickpea is most neutral) and whisk it like egg-white. I use a handheld mixer and it takes quite some time, but it will whisk up like egg white. I added some sugar as you would for making meringue. You can use anything from 50-130 g of sugar, it really depends how sweet you like the mixture to be. I start adding the sugar when the aquafaba starts forming peaks and then I keep adding more until I like the sweetness. I also added 2 tsp of caramel syrup, but vanilla will do too. I advise you to put some kind of flavouring in as without it you can get a hint of chickpea flavour, but if you are only using it in a cake then you wouldn’t taste it. If you want the aquafaba to hold its shape or if it’s not peaking enough, you can add a little xanthan gum, but I wouldn’t use more than 1/2 tsp. Its will give the mixture shape and is essential for when you are making maringue or a mousse.


So, with your aquafaba ready you can get on to mixing all your cake ingredients together.

Mix all the dry ingredients first, then add the wet ingredients and mix well. I folded the aquafaba carefully under the cake mixture. Dont over do it, just fold it in evenly. Fill the mixture into two baking paper lined and greased baking tins and bake it at 170C fan for 30 mins, other ovens may vary.


Once done let the two cakes cool and then spread both bottom sides with raspberry jam and sandwich them together. That’s it! Enjoy!





400 g self raising flour

240 g caster sugar

2 tsp baking powder

310 ml of soya milk (other dairy free will do)

160 ml vegetable oil (I use rapeseed)

1 tsp vanilla extract



90 ml chickpea water

50-100 g sugar

1/2tsp xanthan gum

2 tsp caramel or vanilla extract/flavour







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