Vegan Victoria Sponge
This effortlessly delightful vegan Victoria sponge cake requires no unusual ingredients, delivering a light and fluffy texture. It's generously filled with sweet jam and creamy buttercream, making it an ideal treat for afternoon tea. Follow our expert tips for a perfectly moist result every time.
Price per Serving
Instructions
- 1
Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 22cm cake tins.
- 2
In a food mixer, beat the plant butter (200 g) and caster (300 g) together for 2-3 minutes until pale and fluffy.
- 3
Add the plant yogurt (200 g), plant milk (200 ml), and vanilla extract (3 tsp), then the self raising flour (400 g) and baking powder (2 tsp). Mix until fully combined (do not overbeat).
- 4
Divide the mixture between the two tins, and bake for 20-22 minutes until a skewer inserted comes out clean. Remove from oven and turn out onto a cooling rack.
- 5
Beat the plant butter (150 g) and icing sugar (200 g) in a food mixer for 3-4 minutes until very light and fluffy.
- 6
Once the cakes are completely cool, spread the bottom layer with plenty of [strawberry or raspberry jam].
- 7
Pipe or spread the buttercream over the jam, then carefully sandwich the cakes together. Sprinkle the top of the cake liberally with caster sugar.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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