Mother’s Day – Vegan Lemon Curd Victoria Sponge Cake

A lovely zingy lemony take on a classic Victoria sponge.  This makes 10 generous portions.  I did intend to freeze part of my cake, but it disappeared before I got the chance!



300g self-raising flour

1 tsp baking powder

190g caster sugar

Zest of 2 lemons

85ml veg/sunflower oil

270ml almond milk

2 tbsp fresh lemon juice


75g dairy free spread (I use softened Stork block)

150g icing sugar

1 – 2 tbsp fresh lemon juice

To Finish

75g Vegan lemon curd* & sugar frosted rose-petals**


Pre-heat oven to 160 degrees fan.  Grease & line 2 x 20cm loose bottom cake tins

Sift dry ingredients into a large bowl.  Gently mix in the grated lemon zest

Stir together wet ingredients in a jug.  Once blended, add to the dry mix, stirring to form a smooth, thick batter.

Spoon into the cake tins and bake for approximately 25 – 35 mins, until risen and golden

Remove from oven, and cool on a wire rack

Meanwhile make up the buttercream by creaming together all the ingredients.  If the buttercream is a little stiff, add extra lemon juice, or a splash of plant milk to soften.

To assemble your cake

Make sure your sponges are completely cold before assembling.  Spread the buttercream thickly onto the base sponge.  Dollop the lemon curd on top of the buttercream.  Use a knife to gently tease the lemon curd towards the edge of the sponge.  Sandwich together with the top sponge and press gently.  This will squidge the lemon curd towards the edges of the cake – delicious!

Dust the top of the cake with icing sugar then finish off with sugared rose petals (I chose yellow to tie in with the curd, cut white would also look lovely too).

Stick the kettle on and tuck in!

  • If you struggle to find vegan lemon curd, watch this space.   I will follow on with my recipe within the next week
  • If using rose petals, make sure they are suitable to eat, and chemical free. I gently washed mine, before dipping in aqua faba and coating in caster sugar