Vegan Victoria Sponge
A delightful vegan twist on a British classic, this Victoria sponge is light, airy, and completely plant-based. Filled with velvety vegan buttercream and sweet strawberry jam, it is the perfect centerpiece for a traditional afternoon tea. Simple to prepare and crowd-pleasing, it proves that dairy-free baking can be truly indulgent.
Instructions
- 1
Preheat your oven to 180C. Line the bases of two 20cm tins with parchment and grease with a little dairy-free spread (150 g).
- 2
In a jug, combine oat milk (300 ml) and cider vinegar (1 tbsp). Set aside for a few minutes until it thickens slightly.
- 3
Combine half the seeds from vanilla pod (1) with self raising flour (300 g), golden caster sugar (200 g), and bicarbonate of soda (1 tsp) in a bowl, then pour in the milk mixture.
- 4
Beat the mixture with electric beaters or a wooden spoon until completely smooth.
- 5
Divide the batter between the tins and bake in the center of the oven for 30-35 minutes until a skewer comes out clean.
- 6
Cool the cakes in their tins. Meanwhile, whisk dairy-free spread (100 g), icing sugar (200 g), and the rest of the vanilla seeds to create a fluffy buttercream.
- 7
Spread jam (4 tbsp) across the top of one cooled sponge layer.
- 8
Layer the vegan buttercream over the jam.
- 9
Place the second sponge on top of the filling.
- 10
Dust the finished cake with extra icing sugar (200 g) before serving.
Nutrition Facts
Per portion