Vegan Victoria Sponge Cake. There's a myth out there that vegan cakes are dry and somehow inferior. My super-popular vegan chocolate cake is always a hit. I have so many readers telling me it's their go-to cake recipe now, regardless of it being vegan.

Get as much air into the margarine and sugar mixture as you can - eggs act as a raising agent as well as their binding properties, so by substituting them with soya yoghurt we just need to work a little harder to get plenty of air into the mixture for a really light sponge. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. 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! You can cook Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Victoria Sponge Cake

Prepare of For The Sponge.
Prepare 400 g of Self - Raising Flour, plus extra for dusting.
You need 1 1/4 teaspoon of Bicarbonate of Soda.
It's 250 g of Caster Sugar.
You need 115 ml of Sunflower Oil.
It's 400 ml of Almond Milk or Soya Milk.
You need 3 tablespoons of Golden Syrup.
You need 2 teaspoons of Vanilla Extract.
It's 4 tablespoons of Strawberry or Raspberry Jam.
It's 150 g of Strawberries, halved or quartered for decorating.
You need of For The Vegan Buttercream.
Prepare 200 g of Dairy - Free Spread, plus extra for greasing.
You need 175 g of Icing Sugar, sifted.
Prepare 1 tablespoon of Vanilla Extract.

I'm on a bit of a mission to perfect vegan versions of all of the classic bakes. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. Nothing figuratively 'vanilla' about this real vanilla vegan treat! Genuinely think it's just as good as the original non-vegan version, and that's saying something.

Vegan Victoria Sponge Cake step by step

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..

Most mincemeat is vegan, but always check the label thoroughly as they may not be! Print Recipe Vegan Mince Pie Recipe […] All Baking Recipes, Dairy Free Recipes, Pastry Recipes, Vegan Recipes. Using flax seeds was great for this recipe because traditionally, Victoria sponge consists of two sturdy and thick cakes. Strong enough to hold up a layer of cream in the middle. My vegan Victoria sponge cake held together perfectly.