Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

A classic English dessert with a vegan touch.
cooking time imageCooking time - 50 mins
serves imageServes - 10
difficulty imageDifficulty - easy peasy
Ingredients
  • 300ml dairy-free milk
  • 1 tbsp cider vinegar
  • 150g dairy-free spread, plus extra for the tins
  • 300g self-raising flour
  • 200g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract

For the filling

  • 100g dairy-free spread
  • 200g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp jam

Method

  • Using your small Jean Patrique Plastic Mixing Bowl, mix the milk and cider vinegar. Leave for a few minutes until it looks a little lumpy.
  • Using your medium Jean Patrique Plastic Mixing Bowl, combine dairy-free spread, flour, sugar and bicarbonate of soda. Then add in the milk mixture and vanilla extract. Mix till smooth. 
  • Butter your Whatever Pan with some dairy-free spread and pour in the cake batter. 
  • Bake in an oven that's preheated at 180C for 30-35 minutes. 
  • Once baked, allow it to cool till it can be handled. Remove it carefully from the Whatever Pan then let it cool completely. 
  • In your clean small Plastic Mixing Bowl, whisk together the dairy-free spread, icing sugar and vanilla extract until well combined. 
  • When the cake has thoroughly cooled, cut the cake in half horizontally. Generously spread the buttercream and jam on the bottom half of the sponge cake and top it off with the top half. 
  • Dust with some icing sugar and serve!

 

Ingredients
  • 300ml dairy-free milk
  • 1 tbsp cider vinegar
  • 150g dairy-free spread, plus extra for the tins
  • 300g self-raising flour
  • 200g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract

For the filling

  • 100g dairy-free spread
  • 200g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp jam

Method

  • Using your small Jean Patrique Plastic Mixing Bowl, mix the milk and cider vinegar. Leave for a few minutes until it looks a little lumpy.
  • Using your medium Jean Patrique Plastic Mixing Bowl, combine dairy-free spread, flour, sugar and bicarbonate of soda. Then add in the milk mixture and vanilla extract. Mix till smooth. 
  • Butter your Whatever Pan with some dairy-free spread and pour in the cake batter. 
  • Bake in an oven that's preheated at 180C for 30-35 minutes. 
  • Once baked, allow it to cool till it can be handled. Remove it carefully from the Whatever Pan then let it cool completely. 
  • In your clean small Plastic Mixing Bowl, whisk together the dairy-free spread, icing sugar and vanilla extract until well combined. 
  • When the cake has thoroughly cooled, cut the cake in half horizontally. Generously spread the buttercream and jam on the bottom half of the sponge cake and top it off with the top half. 
  • Dust with some icing sugar and serve!

 

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