Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan victoria sponge cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! I'm on a bit of a mission to perfect vegan versions of all of the classic bakes. For the most part, the majority of.
Vegan Victoria Sponge Cake is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Vegan Victoria Sponge Cake is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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
- Prepare 115 ml Sunflower Oil
- Make ready 400 ml Almond Milk or Soya Milk
- Take 3 tablespoons Golden Syrup
- Get 2 teaspoons Vanilla Extract
- Take 4 tablespoons Strawberry or Raspberry Jam
- Make ready 150 g Strawberries, halved or quartered for decorating
- Make ready For The Vegan Buttercream
- Get 200 g Dairy - Free Spread, plus extra for greasing
- Prepare 175 g Icing Sugar, sifted
- Prepare 1 tablespoon Vanilla Extract
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! For more cakes, check out my 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!
Steps 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.
A Delicious Two-Layer Vegan Victoria Sponge with Vanilla Buttercream Frosting, Strawberry Jam and More! 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. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft & easy!
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