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Nutritious Vegan Victoria Sponge Cake

Name: Nutritious Vegan Victoria Sponge Cake
Cuisine: British Food
Ingredients: 300g ground almonds; 240g buckwheat flour (or plain flour); 1 tablespoon bicarbonate of soda; pinch of sea salt flakes; 440ml maple syrup; 100ml almond milk; the water from 1 x 400g tin of chickpeas (not the chickpeas themselves); 400g pure coconut yoghurt (we recommend coyo!); 50ml maple syrup; the scraped seeds of 1 vanilla pod or 1 teaspoon vanilla powder

BakingVeganVegetarianCakeDessertsPieEasy but impressiveCheap and healthyHealthyHealthy breakfastSnackDairy-freeGluten-freeBritish FoodOvenKosherHalal

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Ingredients

Cake

300g ground almonds
240g buckwheat flour (or plain flour)
1 tablespoon bicarbonate of soda
pinch of sea salt flakes
440ml maple syrup
100ml almond milk
the water from 1 x 400g tin of chickpeas (not the chickpeas themselves)

Icing

400g pure coconut yoghurt (we recommend coyo!)
50ml maple syrup
the scraped seeds of 1 vanilla pod or 1 teaspoon vanilla powder

Preparation

Preheat the oven to 200 degrees Celsius and line cake tins with parchment paper.
Mix the dry ingredients in a large bowl.
Add and mix in the wet ingredients.
Once a smooth batter is formed, pour equal amounts into the lined tins.
Bake for 20 minutes; check by inserting a knife or fork into the center; if not done, bake for another 5 minutes.
Remove the cake and leave it to cool for 30 minutes.
While the cake is cooling, make the icing by whisking the coconut yoghurt for 5-10 minutes, then add the maple syrup and vanilla, and whisk for another minute.
Spread sugar-free strawberry jam over one of the cakes.
Carefully place the other cake on top to create a layered cake.
Spoon the icing over the top and smooth it over.
Optionally, add berries, edible flowers, or chocolate for decoration.