Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, vegan victoria sponge cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
This classic vegan victoria sponge cake is so simple to make, just one bowl and step-by-step photos. Deliciously light and moist with no weird ingredients! What could be more quintessentially British than a slice of Victoria Sponge cake and a nice cup of tea? 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!
Vegan Victoria Sponge Cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vegan Victoria Sponge Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Prepare For The Sponge
- Make ready 400 g Self - Raising Flour, plus extra for dusting
- Get 1 1/4 teaspoon Bicarbonate of Soda
- Prepare 250 g Caster Sugar
- Take 115 ml Sunflower Oil
- Make ready 400 ml Almond Milk or Soya Milk
- Prepare 3 tablespoons Golden Syrup
- Make ready 2 teaspoons Vanilla Extract
- Make ready 4 tablespoons Strawberry or Raspberry Jam
- Get 150 g Strawberries, halved or quartered for decorating
- Take For The Vegan Buttercream
- Get 200 g Dairy - Free Spread, plus extra for greasing
- Get 175 g Icing Sugar, sifted
- Make ready 1 tablespoon Vanilla Extract
All the best, Dave & Steve. Treat friends and family to a Victoria sponge cake made with vegan ingredients. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
Steps to make Vegan Victoria Sponge Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth. For this vegan Victoria sponge cake recipe, I was delighted to finally hit upon the perfect ratio of ingredients. Just sweet enough, nice and fluffy and with a delicate crumb. The cakes aren't too domed so they sit perfectly flat, ready for a sprinkling of icing sugar.
So that’s going to wrap it up with this special food vegan victoria sponge cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
