Vegan Victoria Sponge

Believe it or not this recipe is VEGAN! And it tastes AMAZING!

Ingredients for the Sponge:

400g self-raising flour

240g caster sugar

2 tsp baking powder

400ml soya milk

160 ml light rapeseed oil

2 tbsp vanilla extract

Ingredients for the Vanilla Buttercream:

75g dairy free margarine

75g vegetable fat

2 tbsp vanilla extract

750g icing sugar

40-60ml soya milk

For the Rest:

Vegetarian Strawberry Jam

Icing Sugar & Fresh Strawberries

Method:

Grease two 8 inch or 9 inch sandwich tins and preheat oven to 180°C/350°F/gas 4

In a large bowl, mix the flour, sugar and baking powder together.

Add the soya/rice milk, oil and vanilla, stirring with a metal spoon until just combined.

Tap the bowl on to the work surface to stop the raising agents working too quickly – you will see the bubbles pop.

Spoon half of the cake mixture in to each of the cake tins and tap the tins on the work surface to pop the bubbles again.

Bake for about 18-20 minutes until a toothpick (or sharp knife) inserted into the middle of the cake comes out clean.

Cool for 10-15 minutes in the tins and then transfer to wire racks to cool completely before decorating.

Making the Buttercream:

Using an electric or hand held mixer whip together the margarine and vanilla until creamy (about 30 seconds)

Add half the icing sugar and 40ml milk and continue mixing, slowly at first and then bringing up to speed, until combined.

Add the rest of the icing sugar and mix for about a minute until you have a smooth consistency.

If the icing is too firm add a bit more milk and mix; if too soft add a little more icing sugar.

Decorating the Cake:

To decorate in the traditional fashion, spread the bottom layer with loads of strawberry jam and vanilla buttercream icing and sandwich with the second layer. Dust the top with icing sugar

Tips and Notes

You can use rice milk instead of soya milk if you prefer.

Depending on your taste preference you can reduce the sugar content within the sponge to 200grams or even less ( I tend to reduce sugar in my baking especially if the recipe involves icing).

You can decorate the cake with icing on top as well as in the middle.

Putting fresh strawberries in the middle is also something I do occasionally and is great for Spring or Summer.

Enjoy and let me know what you think.

Happy Baking!

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