Vegan Victoria Sponge Cake. This classic vegan victoria sponge cake is so simple to make, just one bowl and step-by-step photos. Deliciously light and moist with no weird ingredients! What could be more quintessentially British than a slice of Victoria Sponge cake and a nice cup of tea?
You can cook Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Vegan Victoria Sponge Cake
- You need of For The Sponge.
- It’s 400 g of Self - Raising Flour, plus extra for dusting.
- Prepare 1 1/4 teaspoon of Bicarbonate of Soda.
- You need 250 g of Caster Sugar.
- Prepare 115 ml of Sunflower Oil.
- Prepare 400 ml of Almond Milk or Soya Milk.
- It’s 3 tablespoons of Golden Syrup.
- You need 2 teaspoons of Vanilla Extract.
- You need 4 tablespoons of Strawberry or Raspberry Jam.
- Prepare 150 g of Strawberries, halved or quartered for decorating.
- You need of For The Vegan Buttercream.
- Prepare 200 g of Dairy - Free Spread, plus extra for greasing.
- Prepare 175 g of Icing Sugar, sifted.
- Prepare 1 tablespoon of Vanilla Extract.
All the best, Dave & Steve. Treat friends and family to a Victoria sponge cake made with vegan ingredients. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
Vegan Victoria Sponge Cake step by step
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins..
Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy..
Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack..
While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed..
Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries..
Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar. However, if you'd like to keep it refined sugar free but still want it to look pretty, cornflour (cornstarch) creates a similar effect. I hope you'll love this Gluten-Free Vegan Victoria Sponge Cake! For more cakes, check out my The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. Traditionally eaten with a fruit jam and whipped cream, it's a common favourite that is very easy to make vegan.
