Vegan Victoria Sponge Cake

Steps Making Recipes Vegan Victoria Sponge Cake using 14 ingredients and 5 steps

Vegan Victoria Sponge Cake - A standard size Victoria sponge is the biggest vegan cake I've made so far. You can just turn the heat up, but go too far and the outside of the cake will overcook. It's a balance between the cake size and the baking temperature. Frustratingly, my early attempts at large vegan cake recipes were unreliable. 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!

Traditionally eaten with a fruit jam and whipped cream, it's a common favourite that is very easy to make vegan.

The texture of this vegan victoria sponge cake is just as soft and fluffy as the non-vegan version.

You can have Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients cook Vegan Victoria Sponge Cake

1. It's For The Sponge.
2. It's 400 g Self - Raising Flour, plus extra for dusting.
3. You need 1 1/4 teaspoon Bicarbonate of Soda.
4. Prepare 250 g Caster Sugar.
5. You need 115 ml Sunflower Oil.
6. You need 400 ml Almond Milk or Soya Milk.
7. You need 3 tablespoons Golden Syrup.
8. You need 2 teaspoons Vanilla Extract.
9. You need 4 tablespoons Strawberry or Raspberry Jam.
10. It's 150 g Strawberries, halved or quartered for decorating.
11. It's For The Vegan Buttercream.
12. You need 200 g Dairy - Free Spread, plus extra for greasing.
13. You need 175 g Icing Sugar, sifted.
14. You need 1 tablespoon Vanilla Extract.

Vegan Victoria Sponge Cake instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

Vegan Victoria Sponge Cake - So after months of trying, I've finally perfected my Vegan Victoria Sponge Cake recipe! I tried various other recipes I found online and none of them quite ticked all the boxes for me. 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 them with soya yoghurt we just need to work a little harder to get plenty of air into the mixture for a really light sponge. Few drops vanilla essence (optional if making normal sponge) Method. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. 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 sponge. Traditionally, Victoria sponge cake is filled with strawberry or raspberry jam and whipped cream. Thank you and good luck