Vegan Victoria Sponge Cake. 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! I'm on a bit of a mission to perfect vegan versions of all of the classic bakes. For the most part, the majority of. A light-as-air vegan sponge cake with creamy buttercream filling, this Ultimate Vegan Victoria Sponge is the cake to serve to those who don't If you're looking for vegan cake recipes, you might like to take a look at my other vegan bakes: The dairy replacements in this vegan victoria sponge. 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. Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar. You can cook Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Victoria Sponge Cake

Prepare of For The Sponge.
You need 400 g of Self - Raising Flour, plus extra for dusting.
Prepare 1 1/4 teaspoon of Bicarbonate of Soda.
You need 250 g of Caster Sugar.
You need 115 ml of Sunflower Oil.
It's 400 ml of Almond Milk or Soya Milk.
Prepare 3 tablespoons of Golden Syrup.
It's 2 teaspoons of Vanilla Extract.
It's 4 tablespoons of Strawberry or Raspberry Jam.
You need 150 g of Strawberries, halved or quartered for decorating.
You need of For The Vegan Buttercream.
You need 200 g of Dairy - Free Spread, plus extra for greasing.
You need 175 g of Icing Sugar, sifted.
Prepare 1 tablespoon of Vanilla Extract.

However, if you'd like to keep it refined sugar free but still want it to look pretty, cornflour (cornstarch) creates a similar effect. I hope you'll love this Gluten-Free Vegan Victoria Sponge Cake! For more cakes, check out my This vegan Victoria sponge is light, fluffy and tastes just like the classic version! Filled with strawberry jam and dairy-free buttercream, it's a simple staple cake recipe that will be loved by all!

Vegan Victoria Sponge Cake instructions

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..

A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More! Oh hey January, it's been a while… obviously. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria. Check out vegan blogger Naomi Djese's recipe for vegan Victoria Sponge cake, below. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam.