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Classic Vegan Victoria Sponge

Name: 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

BakingVeganVegetarianCakeCookieDessertsPieEasy but impressiveCheap and healthyGluten FreeHealthy breakfastDairy-freeOven

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Laura

447 recipes

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

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 with jam, top with buttercream and decorate with fresh strawberries {to make the buttercream - mix butter in a food mixer on its own until super smooth, then slowly add icing sugar and vanilla paste
If the mixture is too thick, add a tablespoon of dairy-free milk or water}