Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan victoria sponge cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Vegan Victoria Sponge Cake is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Take For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Take 1 1/4 teaspoon Bicarbonate of Soda
- Prepare 250 g Caster Sugar
- Take 115 ml Sunflower Oil
- Take 400 ml Almond Milk or Soya Milk
- Take 3 tablespoons Golden Syrup
- Make ready 2 teaspoons Vanilla Extract
- Take 4 tablespoons Strawberry or Raspberry Jam
- Take 150 g Strawberries, halved or quartered for decorating
- Prepare For The Vegan Buttercream
- Take 200 g Dairy - Free Spread, plus extra for greasing
- Get 175 g Icing Sugar, sifted
- Get 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’s going to wrap this up for this special food vegan victoria sponge cake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
