Classic Vegan Victoria Sponge Cake
Ingredients
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
Buttercream
- 300g icing sugar, sifted
- 150g dairy-free margarine
- 2 tsp vanilla bean paste
Preparation
Stir vinegar into the milk and leave for 5 minutes to curdle.
Preheat oven to 180°C (gas mark 4, 350°F).
Line two 8-inch cake tins with non-stick baking paper.
Mix all ingredients, including the milk, in a bowl until smooth. Do not over mix.
Bake in the oven for 25 minutes or until golden on top, firm and springy to the touch, and a skewer comes out clean.
Remove from the tins and leave to cool completely on wire racks.
Make the buttercream by mixing dairy-free margarine in a food mixer until super smooth, then slowly add sifted icing sugar and vanilla bean paste. If the mixture is too thick, add a tablespoon of dairy-free milk or water. Sandwich the cakes with the buttercream.
