Recipe: Appetizing Vegan Victoria Sponge Cake

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! I'm on a bit of a mission to perfect vegan versions of all of the classic bakes.

Using electric beaters or a wooden spoon, beat everything together until smooth. 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. You can cook Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Victoria Sponge Cake

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

I hope you'll love this Gluten-Free Vegan Victoria Sponge Cake! For more cakes, check out my This vegan Victoria sponge is light, fluffy and tastes just like the classic version! Filled with strawberry jam and dairy-free buttercream, it's a simple staple cake recipe that will be loved by all! Treat yourself to a slice with this vegan Victoria sponge recipe - it's ideal for afternoon tea.

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..

Find dairy free recipes and vegan recipes at Tesco Real Food. Remove from the oven and leave to cool for. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. Sometimes the classic recipes are hard to beat, and how true that is when it comes to the simple delights of a vegan Victoria sponge cake! To remove from the tins, run a knife around the edges to loosen, then carefully invert the cakes onto your hand.