Vegan Victoria Sponge Cake. Get as much air into the margarine and sugar mixture as you can – eggs act as a raising agent as well as their binding properties, so by substituting. Vegan Victoria sponge cake – this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs.
Treat yourself to a slice with this vegan Victoria sponge recipe – it's ideal for afternoon tea. Find dairy free recipes and vegan recipes at Tesco Real Food. Remove from the oven and leave to cool for. 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
- It’s of For The Sponge.
- You need 400 g of Self – Raising Flour, plus extra for dusting.
- Prepare 1 1/4 teaspoon of Bicarbonate of Soda.
- Prepare 250 g of Caster Sugar.
- Prepare 115 ml of Sunflower Oil.
- You need 400 ml of Almond Milk or Soya Milk.
- Prepare 3 tablespoons of Golden Syrup.
- Prepare 2 teaspoons of Vanilla Extract.
- You need 4 tablespoons of Strawberry or Raspberry Jam.
- Prepare 150 g of Strawberries, halved or quartered for decorating.
- Prepare of For The Vegan Buttercream.
- You need 200 g of Dairy – Free Spread, plus extra for greasing.
- Prepare 175 g of Icing Sugar, sifted.
- It’s 1 tablespoon of Vanilla Extract.
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! Check out vegan blogger Naomi Djese's recipe for vegan Victoria Sponge cake, below.
Vegan Victoria Sponge Cake instructions
- 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..
A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More! Oh hey January, it's been a while… obviously. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. For this vegan Victoria sponge cake recipe, I was delighted to finally hit upon the perfect ratio of ingredients.
