Hi, I am Jane. Today, I’m gonna show you how to make vegan victoria sponge cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Victoria Sponge Cake is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Take For The Sponge
- Make ready 400 g Self - Raising Flour, plus extra for dusting
- Make ready 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
- Prepare 150 g Strawberries, halved or quartered for decorating
- Get For The Vegan Buttercream
- Get 200 g Dairy - Free Spread, plus extra for greasing
- Get 175 g Icing Sugar, sifted
- Prepare 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 is going to wrap this up for this exceptional dish vegan victoria sponge cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
