Vegan Victoria Sponge

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400g self-raising flour
240g Caster Sugar
2 tsp baking powder
400ml soya milk
160ml light rapeseed or other flavourless oil
2 tbsp vanilla extract

Finishing Touches
Strawberry jam
Vanilla Frosting
Icing sugar and fresh strawberries.

Start off by greasing two round cake tins (I use precut grease proof paper circles - so handy!) and preheat the oven to 180c.

In a large bowl, mix the flour, sugar and baking powder together. Add the soya milk, oil and vanilla, stirring with a metal spoon until just combined. Tap the bowl on to the work surface - this is to stop the raising agents working too quickly - you will see the bubbles pop. Spoon half of the cake mixture into each of the cake tins and tap the tins on the work surface you will again see the bubbles pop.

Bake for about 18-20 minutes or until a toothpick is inserted into the middle of the cake and it comes out clean. Cool for 10-15 minutes in the tins and then transfer to wire racks to cool fully.

To decorate in the traditional fashion, liberally spread jam on to one of the cakes and the vanilla frosting (I use Betty Crocker as it's vegan but you could always make your own) onto the other, then sandwich them both together, sieve icing sugar on top to finish. or alternatively you could also frost the top of the cake and add fresh halved strawberries.

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