Hi, I am Jane. Today, I’m gonna show you how to prepare vegan victoria sponge cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Victoria Sponge Cake Recipe
Vegan Victoria Sponge Cake is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vegan Victoria Sponge Cake is something which I have loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Take 1 1/4 teaspoon Bicarbonate of Soda
- Make ready 250 g Caster Sugar
- Make ready 115 ml Sunflower Oil
- Take 400 ml Almond Milk or Soya Milk
- Make ready 3 tablespoons Golden Syrup
- Get 2 teaspoons Vanilla Extract
- Make ready 4 tablespoons Strawberry or Raspberry Jam
- Take 150 g Strawberries, halved or quartered for decorating
- Prepare For The Vegan Buttercream
- Get 200 g Dairy - Free Spread, plus extra for greasing
- Prepare 175 g Icing Sugar, sifted
- Make ready 1 tablespoon Vanilla Extract
Instructions 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. Thanks so 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. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
