Vegan Victoria Sponge Recipes

VEGAN VICTORIA SPONGE

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
• In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
• Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined.
• Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it's a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.
• Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean.
• Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
• Sieve the icing sugar into a large bowl, then add the margarine and beat until smooth. If it's a little thick, add a splash of milk to loosen.
• Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries.
• Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with a few raspberries, if you like, then serve.

VEGAN SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
• Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
• Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
• While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
• Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.