Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan victoria sponge cake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This classic vegan victoria sponge cake is so simple to make, just one bowl and step-by-step photos. Deliciously light and moist with no weird ingredients! What could be more quintessentially British than a slice of Victoria Sponge cake and a nice cup of tea?
Vegan Victoria Sponge Cake is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vegan Victoria Sponge Cake is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Make ready For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Make ready 1 1/4 teaspoon Bicarbonate of Soda
- Get 250 g Caster Sugar
- Get 115 ml Sunflower Oil
- Prepare 400 ml Almond Milk or Soya Milk
- Take 3 tablespoons Golden Syrup
- Take 2 teaspoons Vanilla Extract
- Get 4 tablespoons Strawberry or Raspberry Jam
- Make ready 150 g Strawberries, halved or quartered for decorating
- Take For The Vegan Buttercream
- Take 200 g Dairy - Free Spread, plus extra for greasing
- Take 175 g Icing Sugar, sifted
- Prepare 1 tablespoon Vanilla Extract
Using electric beaters or a wooden spoon, beat everything together until smooth. This vegan Victoria sponge is light, fluffy and tastes just like the classic version! Filled with strawberry jam and dairy-free buttercream, it's a simple staple cake recipe that will be loved by all! A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More!
Instructions to make Vegan Victoria Sponge Cake:
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries.
Oh hey January, it's been a while… obviously. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria. Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar. However, if you'd like to keep it refined sugar free but still want it to look pretty, cornflour (cornstarch) creates a similar effect. I hope you'll love this Gluten-Free Vegan Victoria Sponge Cake!
So that is going to wrap this up for this special food vegan victoria sponge cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
