Lemon Victoria Sponge

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A fun twist on a classic, this cake features a light and tender lemon sponge sandwiched with sweet lemon curd and smooth whipped cream. My recipe doesn’t require any eggs and can be made without dairy, making it a simple yet delicious dessert.

The sponge comes together in just one bowl using basic pantry ingredients for a light and fluffy texture. A layer of smooth whipped cream is spread over the bottom sponge, then covered with gooey lemon curd. It’s finished with a dusting of powdered sugar for an easy, classic bake!

Lemon Victoria Sponge

Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Course Dessert



  • cups all-purpose flour
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • cup melted coconut oil or vegetable oil
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar or white vinegar

Lemon Buttercream:

  • ½ cup dairy-free butter
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1-2 tbsp plant-based milk if needed for consistency

Filling and Topping:

  • ½ cup lemon curd store-bought or homemade, check for egg-free
  • Powdered sugar for dusting


Prepare the Cake:

  • Preheat your oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and vinegar.
  • Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  • Divide the batter evenly between the two prepared pans and spread it out evenly.


  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar, beating until smooth.
  • Mix in the lemon juice and lemon zest. If the frosting is too thick, add a tablespoon or two of plant-based milk to reach the desired consistency.

Assemble the Cake:

  • Place one of the cooled cake layers on a serving plate.
  • Spread a layer of lemon curd over the top.
  • Pipe or spread half of the lemon buttercream over the lemon curd.
  • Place the second cake layer on top.
  • Spread or pipe the remaining lemon buttercream on top of the cake.
  • Dust with powdered sugar for a finishing touch.


  • Slice and serve at room temperature. Enjoy with a cup of tea!


  • Applesauce: Replaces eggs and provides moisture and binding.
  • Lemon Flavor: Adjust the amount of lemon juice and zest to your preference for a more or less intense lemon flavor.
  • Lemon Curd: Ensure the lemon curd is egg-free; you can find vegan versions in stores or make your own.

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