Sunday 27 May 2018

Vegan Victoria Sponge Cake

A Victoria sponge is a classic part of British afternoon tea, and something you should definitely have in your repertoire of cakes. This one is vegan, being made without any eggs or dairy, and it's filled with a layer of vegan vanilla buttercream and strawberry jam. 

Vegan Victoria Sponge Cake

Where I am in the UK has been having somewhat of a mini heatwave recently, I'm not talking crazy temperatures but more like multiple days of warmth and sunshine! With it being so warm, I really got the urge to make something so we could sit outside and enjoy a cake, like you would at a tea party. 

That's where this Vegan Victoria Sponge Cake comes in, it's wonderfully light and isn't complicated to make, although it looks pretty spectacular at the end!

Vegan Victoria Sponge Cake

I hope you make this recipe and enjoy it, feel free to tag me on Instagram using #susiechef so I can see how it turned out!

Vegan Victoria Sponge Cake

Total time: 1 Hour plus cooling
Yield: 1 Cake, Serves 6 - 8 people
  • 400g Self-Raising Flour
  • 1.5 Tsp Bicarbonate of Soda
  • 250g Caster Sugar
  • 125g Dairy Free Butter
  • 400ml Dairy Free Milk
  • 2 Tsp Vanilla Extract
Vanilla Buttercream 
  • 200g Dairy-free Butter
  • 185g Icing Sugar
  • A Few Drops Vanilla Extract
  • 3 Tbsp Strawberry Jam
  • A Few Strawberries and Blueberries, to decorate
  • 1/2 Tbsp Icing Sugar, to decorate
Cooking Directions
  1. Begin by preheating your oven to 180˚ celsius.
  2. Grease and line two 7-inch round cake pans.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Fold in the flour and bicarbonate of soda.
  5. Gradually stir in the milk and vanilla essence until a smooth batter is formed.
  6. Divide the mixture equally between the two cake tins.
  7. Bake for around 30 minutes, or until your cakes are risen and golden brown.
  8. Leave to cool in the tins for a few minutes, then transfer to a wire cooling rack to cool completely.
  9. Once your cakes are cool, begin making the buttercream icing.
  10. Lightly beat the butter until it is softened.
  11. Gradually fold in the icing sugar, stirring to make a smooth icing.
  12. Add a few drops of vanilla extract.
  13. To assemble, place one of your cakes on a plate.
  14. On top of this cake spread the strawberry jam.
  15. With your other cake, spread the buttercream on the bottom of the cake. Place this cake on top the bottom cake so the buttercream is on top of the jam.
  16. Place the fruit on top of the cake, then sift the icing sugar on top of the cakes.

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