Vegan Victoria Sponge Recipe

The lockdown baking continues...

This completely Vegan Victoria Sponge recipe is inspired by one that I found online. Made without any eggs and dairy, it is filled with vegan buttercream and strawberry jam, making it an indulgent treat for anybody to enjoy.

This recipe is adjusted ever so slightly for my personal taste and of course, the decoration is entirely up to you. I added plenty of summer fruits to mine but this would go well with just buttercream icing or icing sugar instead.

Ingredients

(serves 12)

20 mins to prepare and 35 mins to cook.

For the sponge

• 400g self-raising flour, plus extra for dusting

• 1 ¼ tsp bicarbonate of soda

• 250g caster sugar

• 115ml sunflower oil

• 400ml almond milk (or soya milk)

• 3 tbsp golden syrup

• 2 tsp vanilla extract

• 4 tbsp strawberry jam

For the vegan buttercream

• 200g dairy-free spread, plus extra for greasing

• 175g icing sugar sifted

• 1 tbsp vanilla extract

For the decoration

• Strawberries

• Raspberries

• Blueberries

Recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease 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 your chosen topping.