Vegan victoria sponge cake
Prep:
15 mins
Cook:
40 mins
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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