Hello, I am Jane. 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’m gonna make it a little bit more unique. 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 favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vegan Victoria Sponge Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Get For The Sponge
- Prepare 400 g Self - Raising Flour, plus extra for dusting
- Make ready 1 1/4 teaspoon Bicarbonate of Soda
- Get 250 g Caster Sugar
- Make ready 115 ml Sunflower Oil
- Get 400 ml Almond Milk or Soya Milk
- Take 3 tablespoons Golden Syrup
- Get 2 teaspoons Vanilla Extract
- Get 4 tablespoons Strawberry or Raspberry Jam
- Take 150 g Strawberries, halved or quartered for decorating
- Prepare For The Vegan Buttercream
- Take 200 g Dairy - Free Spread, plus extra for greasing
- Make ready 175 g Icing Sugar, sifted
- Get 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 exceptional dish vegan victoria sponge cake recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
