Lavender and Blackcurrant Victoria Sponge
Ingredients
- 250g gluten free self raising flour (i use doves)
- 250g dairy free spread (i use sunflower)
- 250g caster sugar
- 350ml soya milk mixed with 2tbsp apple cider vinegar for 5-10 mins
- 1tbsp baking powder
- 1/2 tsp xanthan gum
- 1tbsp lemon juice
- 1tbsp lavender extract
Preparation
Cream butter and sugar together
Sift flour and mix in all other ingredients
Line two 8inch greaseproof baking tins
Bake on 180 degrees for 25 minutes - Once cooled, sandwich with blackcurrant jam then frost
