Vegan Victoria Sponge Cake

Name: Vegan Victoria Sponge Cake
Total time: 2400 s
Yield: 433 Calories
Cuisine: British
Ingredients: 400 g Self - Raising Flour, plus extra for dusting; 1 1/4 teaspoon Bicarbonate of Soda; 250 g Caster Sugar; 115 ml Sunflower Oil; 400 ml Almond Milk or Soya Milk; 3 tablespoons Golden Syrup; 2 teaspoons Vanilla Extract; 4 tablespoons Strawberry or Raspberry Jam; 150 g Strawberries, halved or quartered for decorating; 200 g Dairy - Free Spread, plus extra for greasing; 175 g Icing Sugar, sifted; 1 tablespoon Vanilla Extract

Rianna Mistry @LoveBaking23

This is a Vegan - Friendly Cake which is filled with a generous layer of Vegan Vanilla Buttercream & Strawberry or Raspberry Jam. It makes the ultimate treat for an Afternoon Tea especially if you are Vegan.

Rianna Mistry @LoveBaking23

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Ingredients

35 - 40 Mins

433 Calories

For The Sponge
400 gSelf - Raising Flour, plus extra for dusting
1 1/4 teaspoonBicarbonate of Soda
250 gCaster Sugar
115 mlSunflower Oil
400 mlAlmond Milk or Soya Milk
3 tablespoonsGolden Syrup
2 teaspoonsVanilla Extract
4 tablespoonsStrawberry or Raspberry Jam
150 gStrawberries, halved or quartered for decorating
For The Vegan Buttercream
200 gDairy - Free Spread, plus extra for greasing
175 gIcing Sugar, sifted
1 tablespoonVanilla Extract

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Steps

35 - 40 Mins

1

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.
2

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.
3

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.
4

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.
5

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.