Classic 8 Inch 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
Lemon buttercream
- 300g icing sugar, sifted
- 150g dairy-free margarine
- 2 tsp lemon extract
- Squeeze of lemon juice
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 buttercream. To make the buttercream, mix butter in a food mixer on its own until super smooth, then slowly add icing sugar and lemon extract and juice. If the mixture is too thick, add more lemon juice.
