Vegan Victoria Sponge Cake
This vegan Victoria Sponge cake is an absolute classic. The sweet combination of fruit in the jam and whipped cream is just wonderful. Layered in between soft, vanilla sponge, this cake is a crowd pleaser and you need it!
Ingredients
- 400 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 300 g Caster sugar super-fine
- 1 ½ tablespoon Vanilla extract
- 150 ml Vegetable oil
- 350 g Plain white flour all-purpose
- ¾ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 250 ml Double cream to whip
- 8-10 Strawberries
- 1 handful Raspberries + Blueberries for decoration
Instructions
- Pre-heat your oven to 180°C/ 356F. Prep your baking tins with baking paper at the bottom. I use a bit of oil to make the paper stick to the tin.
- Pour your milk and apple cider vinegar into a large bowl and whisk together briefly, until just combined. Set aside for a couple of minutes. It will curdle. In another bowl, sieve the flour, soda, baking powder and salt. Combine. Place your sugar, vanilla + oil into the milk mixture. Whisk together until just combined. Using a large spoon, spoon your dry flour mixture into the wet mixture, whisking as you go.
- Pour your cake batter into each baking tray, evenly. Bake for 45 minutes, or until a knife comes out clean (check this as your oven may have different heat spots that make the sponge need to stay in for longer) Once baked, allow the cake to fully cool.
- Slice your strawberries into thin slices. Whip your cream with an electric whisk, or in a standing mixer, on a high speed until firm peaks have formed. Layer up your cake with the cream and sliced fruit. If you are using jam, use jam in your middle layer! Use your raspberries and blueberries for decoration on the top. Enjoy
Tried this recipe?Let us know how it was!