Vegan Victoria Sponge Cake
The Plant-Based Classic – Fluffy Victoria Sponge
Achieving a light-as-air sponge without eggs or dairy is all about the science of the “buttermilk” reaction.
While it’s the king of steaks, The Whatever Pan is also a secret weapon for bakers. Its cast aluminium construction provides superior heat distribution, preventing the “doming” or uneven browning often found in traditional tins. This ensures your sponge cooks perfectly from the center out. When paired with our Jean Patrique Plastic Mixing Bowls, you can whip up the batter and the silky vanilla buttercream with ease. The result is a sophisticated, traditional dessert that proves vegan baking can be just as indulgent as the original.
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Serves
10
Course
Dessert / Cake
Prepare
15 mins
Cooks
35 mins
300ml/10fl oz. dairy-free milk
1 tbsp cider vinegar
150g/5.3oz. dairy-free spread (plus extra for greasing)
300g/10oz self-raising flour
200g/7oz. golden caster sugar
1 tsp bicarbonate of soda
1 tsp vanilla extract
For the filling:
100g/3.5oz. dairy-free spread
200g/7oz. icing sugar
1 tsp vanilla extract
4 tbsp fruit jam
1 Preheat your oven to 180°C/350°F.
2 In your small Jean Patrique Mixing Bowl, whisk the dairy-free milk and cider vinegar. Set aside for 5 minutes until the mixture thickens slightly.
3 In a medium bowl, combine the dairy-free spread, flour, sugar, and bicarbonate of soda. Pour in the milk mixture and vanilla extract, whisking until the batter is smooth and glossy.
4 Grease your Whatever Pan generously with dairy-free spread. Pour in the batter and smooth the top.
5 Bake for 30-35 minutes until the sponge is golden and a skewer inserted into the center comes out clean.
6 Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
7 Prepare the buttercream: Whisk the dairy-free spread, icing sugar, and vanilla extract in a clean bowl until light and fluffy.
8 Once the cake is cold, use a sharp Chopaholic Knife to slice the sponge in half horizontally.
9 Spread the bottom layer with a thick coating of buttercream followed by the jam. Top with the second sponge layer.
10 Finish with a light dusting of icing sugar and serve a generous slice.
| Nutrient | Per Serving |
|---|---|
| Energy | 1,460kJ / 350kcal |
| Fat | 14g |
| Saturated Fat | 4g |
| Carbohydrates | 54g |
| Sugars | 36g |
| Fiber | 1g |
| Protein | 3g |
Nutritional information is an estimate per serving.