Vegan victoria sponge cake

Prep: 15 mins
Cook: 40 mins
Vegan victoria sponge cake
Gorgeous Victoria sponge cake which is both egg and dairy free.

115ml sunflower oil

250g caster sugar

3 tbsp golden syrup

1 tsp vanilla extract

400ml almond milk

400g self-raising flour

1 tsp baking soda

4 tbsp strawberry jam

150g strawberries, sliced

Vegan buttercream

200g dairy free spread

175g icing sugar, sifted

Grease 2 x 8" sandwich tins with oil and line with baking paper.

Preheat oven to 180°C/350°F/Gas 4.

Whisk together sunflower oil, caster sugar, golden syrup, vanilla extract and almond milk.

Sift in self-raising flour and baking soda, beat well.

Pour batter into prepared sandwich tins.

Bake for 40 minutes, then leave to cool.

Vegan buttercream

Beat the dairy free spread together with the icing sugar until smooth.

Once the cakes have cooled spread the jam over one layer.

Spread a thick layer of vegan buttercream on the other layer.

Place one sandwich cake on top of the the other.

Spread the remaining vegan buttercream onto the top of the cake

Decorate the sliced strawberries.

Serves
8

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Flour

Recipe Type
Cakes & Baking, Easy, Entertaining, Healthy, Cake Stall, Vegetarian

Cuisine
English

Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty
Easy

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