I didn’t think that making a vegan Victoria sponge cake would be possible as you may have read about here. I admit it, I was wrong, I have just made the best victoria sponge cake ever. It was so good, I may be slightly biased because I’ve only just finished eating it, but wow, it was good. You can replace the raspberries/raspberry jam with strawberries/strawberry jam if you prefer (but I think it’s better with raspberry). You will need two 20cm tins for this recipe.
Ingredients:
For the cake
250g plain flour
3tsp baking powder
250g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence
For the filling and icing
100g vegan margarine
250g/10oz icing sugar
6 heaped tbsp raspberry Jam
Handful of fresh raspberries to decorate
Method:
For the cake
- Preheat the oven to 180c
- Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
- Sift the flour and baking powder into a large bowl
- Add the sugar and mix well
- Grease two 7inch/20cm tins with plenty of vegan margarine (do not make the whole cake in one tin, it won’t work)
- Pour the jug of milk/cider vinegar and the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
- Divide the mixture equally between two tins and bake for 25 – 30 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
- Let the cakes cool in the tins for 20 minutes before taking them out of the tin
- Leave to cool for another 30 minutes before icing
For the filling/icing
- Combine the vegan margarine and icing sugar
- Spread 3/4 of the butter icing on one of the sponge cakes
- Spread the raspberry jam evenly on top of the butter icing
- Then add the other sponge cake on top of the raspberry jam/butter icing covered first cake
- On top of the second layer of cake spread the remaining 1/4 of the butter icing on top
- Add fresh raspberries on top to decorate
Heavenly Vegan Baking 