How to make Vegan Eggless Victoria Sponge Cupcakes recipe

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These vegan eggless Victoria sponge cupcakes are a delicious and unique twist on the classic British dessert. Made with vegan butter, dairy-free milk, and a combination of all-purpose and almond flours, these cupcakes are light and fluffy, with a hint of almond flavor. The cupcakes are topped with a vegan buttercream frosting and a sprinkle of almond flakes for a crunchy finish. Perfect for a special occasion or just a sweet treat, these vegan eggless Victoria sponge cupcakes are sure to be a hit!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the vegan butter, dairy-free milk, all-purpose flour, almond flour, sugar, baking powder, and salt until combined.
Fill each cupcake liner with the batter, about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting. To make the frosting, beat together the vegan butter and vegan buttercream frosting until light and fluffy.
Frost the cupcakes with the buttercream frosting and sprinkle with almond flakes. Enjoy!

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