My Classic Vegan Victoria Sponge
Ingredients
- For the cake
- 320g gluten free self-raising flour, sifted
- 200g caster sugar
- 160g dairy-free margarine
- 350ml dairy-free milk (almond, oat, soya)
- 2 tbsp apple cider vinegar
- 2 tsp vanilla bean paste
- 1 tbsp baking powder
- 1/4 tsp xanthan gum
- For the buttercream
- 300g icing sugar, sifted
- 150g dairy-free margarine
- 2 tsp vanilla bean paste
- 1 drop good quality pink colour paste
Preparation
Stir vinegar into the milk and leave for 5 minutes to curdle
Pre-heat oven to 180° (gas mark 4, 350F)
Line two 8 inch (20cm) cake tins with non-stick baking paper
Mix all ingredients into a bowl including the milk and stir until smooth. Do not over mix
Bake in the oven for 25 minutes. It's ready when it's golden on top, firm and springy to the touch and a skewer comes out clean
Remove from tins and leave to cool completely on wire racks
Sandwich and top with buttercream {To make the buttercream - mix butter in a food mixer on its own until super smooth, then slowly add icing sugar and vanilla paste then colouring at the end. If the mixture is too thick, add a tablespoon of dairy-free milk or water}
Top Tip: try to use vanilla paste if you can (rather than essence) as I personally think it has a much better, natural flavour plus it adds cute specks to the cake
