Hi, I am Clara. Today, I’m gonna show you how to prepare vegan victoria sponge cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vegan Victoria Sponge Cake Recipe
Vegan Victoria Sponge Cake is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Vegan Victoria Sponge Cake is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Prepare For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Take 1 1/4 teaspoon Bicarbonate of Soda
- Get 250 g Caster Sugar
- Make ready 115 ml Sunflower Oil
- Take 400 ml Almond Milk or Soya Milk
- Prepare 3 tablespoons Golden Syrup
- Take 2 teaspoons Vanilla Extract
- Make ready 4 tablespoons Strawberry or Raspberry Jam
- Take 150 g Strawberries, halved or quartered for decorating
- Take For The Vegan Buttercream
- Prepare 200 g Dairy - Free Spread, plus extra for greasing
- Make ready 175 g Icing Sugar, sifted
- Make ready 1 tablespoon Vanilla Extract
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.
So that’s going to wrap this up for this distinctive dish vegan victoria sponge cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
