Vegan Orange and Cranberry Victoria Sponge

A lower-sugar, citrus-scented vegan Victoria sponge filled with tart cranberry compote.
Light, tender layers, fragrant with fresh orange, and perfectly balanced with the brightness of cranberries. No cream needed.

About this Vegan Victoria Sponge

This vegan Victoria sponge, also known as a Victoria sandwich, is a lighter take on a classic cake. The sponge is soft and tender with a gentle orange flavour. Instead of cream, it is filled with a bright and slightly tart cranberry compote. The combination of citrus and cranberries makes each bite feel fresh and balanced. This cake is perfect for afternoon tea, holiday tables, or any time you want a dessert that feels satisfying without being overly sweet, especially when served with a cup of spiced chai.

This version is intentionally lower in sugar than traditional Victoria sponge or Victoria sandwich cakes. A combination of blond sugar, dark brown sugar, and maple syrup provides just enough sweetness while adding depth of flavour. The natural acidity and aroma from the orange juice and zest brighten the sponge and pair beautifully with the cranberry filling, similar to our Orange and Chocolate Marble Bundt Cake recipe.

The Creaming Method

This Victoria sponge is made using the creaming method, a traditional baking technique where the sugars and oils are beaten together until light and airy. This helps create a soft, tender crumb, even without eggs.

For readers familiar with the one-bowl vegan method, do not worry. This approach is still simple. Creaming the sugars and oils first ensures a fluffy texture and gives the cake structure without relying on large amounts of sugar or dairy.

Baking and Assembling

The cake is baked in two separate tins, creating two sponge layers. Once cooled, the layers are sandwiched together with the cranberry compote. I personally do not feel the need for cream or frosting, as this keeps the cake light and allows the flavours of orange and cranberry to shine. However, you can add vegan whipping cream if you prefer.

This cake is best enjoyed on the day it is assembled, although the sponge layers can be baked a day in advance and stored in an airtight container.

Serving Suggestions

This recipe is a great option for anyone who prefers a slightly less sweet dessert without compromising on taste or texture. It is approachable, flavourful, and makes a beautiful addition to any dessert table.

If you enjoy baking for relaxed gatherings, you may also like browsing the afternoon tea recipes on the blog.

If you enjoyed this recipe, you’re welcome to save it on Pinterest for later.

Yield: 12 servings

Vegan Orange and Cranberry Victoria Sponge

Print

A soft and tender vegan Victoria Sandwich with a subtle orange flavor and filled with a lightly sweet and tart cranberry compote. This cake is lower in sugar but full of flavor, perfect for a lighter dessert or afternoon tea.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Orange Sponge Cakes

• 60 ml (1/4 cup) coconut oil, melted
• 30 ml (2 tbsp) sunflower oil
• 75 g (1/4 cup + 2 tbsp) blond sugar
• 55 g (1/4 cup + 1 tbsp) dark brown sugar
• 60 ml (1/4 cup) maple syrup
• 240 ml (1 cup) coconut milk
• 60 ml (1/4 cup) fresh orange juice (from 1 orange)
• Zest of 1 orange
• 300 g (2 cups minus 2 tbsp) pastry or cake flour
• 2 tsp baking powder
• ¼ tsp salt

Cranberry Filling

• 200 g (1 cup) fresh or frozen cranberries
• 80–100 g (1/3–1/2 cup) sugar, adjust to taste
• Zest of 1 orange
• 1–2 tbsp orange juice or water

Instructions

Make the cranberry filling

1. In a small saucepan, combine cranberries, sugar, orange zest, and juice.
   
2. Simmer over medium heat for 10–15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
   
3. Remove from heat and let cool completely.
   

Prepare the sponge batter (creaming method)

1. Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake tins.
   
2. In a large bowl, add coconut oil, sunflower oil, blond sugar, and dark brown sugar. Cream together until combined and slightly lighter in texture.
   
3. Add maple syrup and cream again until smooth.
   
4. Gradually mix in coconut milk, orange juice, and orange zest.
   
5. In a separate bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
   
6. Divide evenly between the prepared tins, smooth the tops, and bake for 20–25 minutes, or until a skewer inserted in the centre comes out clean.
   
7. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
   

3. Assemble the Victoria sandwich

1. Place one sponge layer on a serving plate.
   
2. Spread the cooled cranberry compote evenly over the top.
   
3. Place the second sponge on top.
   
4. Optional: dust lightly with powdered sugar before serving.

Notes

Tips & Variations

• Less tart: Adjust cranberry sugar to taste.
• Seasonal substitutions: Raspberry or cherry compote works well when cranberries aren’t available.
• Make ahead: Bake sponges a day in advance; assemble just before serving.

Storage

Store in the fridge for up to 2 days. Bring to room temperature before serving for best flavour and texture.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 290

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