Whip up a classic dessert with a vegan twist using this simple and delightful Victoria Sponge Cake recipe. This cake is a testament to the ease and joy of baking, requiring just one bowl and a few basic ingredients. You’ll create two layers of moist, fluffy vanilla sponge, perfectly complementing the sweet raspberry jam and creamy vanilla frosting in between. This vegan version of the traditional Victoria Sponge maintains all the charm and taste of the original, making it a fantastic option for both vegans and non-vegans alike. Whether you’re an experienced baker or just starting out, this recipe promises a delectable cake with minimal fuss.
Ingredients:
- Sponge:
- 360g self-rising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral-tasting oil
- Centre:
- 200g raspberry jam
- Frosting:
- 300g dairy-free yogurt
- 300g dairy-free cream cheese
- 50g vegan vanilla protein powder
- 50ml plant-based milk
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Stir in the rest of the wet ingredients, then sift in the dry ingredients and mix.
- Divide the batter between the tins and bake for 20-25 minutes.
- For the frosting, blend all ingredients until smooth.
- Once the sponges are cool, spread frosting on one, top with raspberry jam, then place the second sponge on top.
- Finish with a dusting of icing sugar.
Enjoy this easy and delicious Vegan Victoria Sponge Cake, perfect for any occasion!
