Vegan Victoria sponge recipe
A plant-based version of the classic British sandwich cake with a light, airy sponge and a sweet and creamy filling – heaven.
Ingredients
- 200 g dairy-free butter
- 300 g caster sugar
- 180 g soy yogurt
- 220 ml unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 400 g self-raising (self-rising) flour, sifted
- 1 tsp baking powder
- 7.1 oz dairy-free butter
- 10.6 oz caster sugar
- 6.3 oz soy yogurt
- 7.7 fl oz unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 14.1 oz self-raising (self-rising) flour, sifted
- 1 tsp baking powder
- 7.1 oz dairy-free butter
- 10.6 oz caster sugar
- 6.3 oz soy yogurt
- 0.9 cup unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 14.1 oz self-raising (self-rising) flour, sifted
- 1 tsp baking powder
- 200 g icing (confectioner’s) sugar, sifted, plus extra for dusting
- 160 g dairy-free butter
- 1 tsp vanilla extract
- 5 tbsp seedless raspberry jam
- 7.1 oz icing (confectioner’s) sugar, sifted, plus extra for dusting
- 5.6 oz dairy-free butter
- 1 tsp vanilla extract
- 5 tbsp seedless raspberry jam
- 7.1 oz icing (confectioner’s) sugar, sifted, plus extra for dusting
- 5.6 oz dairy-free butter
- 1 tsp vanilla extract
- 5 tbsp seedless raspberry jam
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 12
Step-by-step
- Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark 4 and grease and line two 20cm/8in round sandwich tins (shallow cake pans).
- Beat the butter and sugar together for 3 minutes, preferably with an electric whisk or mixer, until it’s light and fluffy.
- Stir in the yogurt, milk, vinegar and vanilla, then gently fold in the flour and baking powder.
- Divide the mixture between the two prepared tins and bake for 20 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by beating the icing sugar, butter and vanilla together until light and fluffy.
- Once the cakes are completely cool, assemble by spreading the top of one cake with the buttercream and the other cake with the jam. Sandwich together, inverting one cake so that both fillings are in the middle, then dust the top of the cake with icing sugar.
- Cut into 12 slices and enjoy.
This recipe is from Great British Vegan by Aimee Ryan, £20 White Lion Publishing. Photography by Jamie Orlando Smith.
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