Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan victoria sponge cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Victoria Sponge Cake is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Vegan Victoria Sponge Cake is something that I have loved my whole life.
This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. This easy one-bowl vegan Victoria sponge is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the classic British cake recipe.
To get started with this recipe, we must prepare a few components. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Get For The Sponge
- Take Self - Raising Flour, plus extra for dusting
- Make ready Bicarbonate of Soda
- Get Caster Sugar
- Prepare Sunflower Oil
- Get Almond Milk or Soya Milk
- Get Golden Syrup
- Take Vanilla Extract
- Take Strawberry or Raspberry Jam
- Get Strawberries, halved or quartered for decorating
- Prepare For The Vegan Buttercream
- Make ready Dairy - Free Spread, plus extra for greasing
- Take Icing Sugar, sifted
- Prepare Vanilla Extract
Victoria sponge cake has to be the ultimate classic cake recipe, and fortunately it works very well as a vegan version. The cake is light, soft and moist, with just the right amount of fluffy vanilla buttercream and strawberry jam. This is a perfect cake for all occasions, whether you make it as a birthday cake, or just for a simple afternoon tea. The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs.
Steps to make Vegan Victoria Sponge Cake:
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries.
This is a perfect cake for all occasions, whether you make it as a birthday cake, or just for a simple afternoon tea. The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. Traditionally eaten with a fruit jam and whipped cream, it's a common favourite that is very easy to make vegan. The texture of this vegan victoria sponge cake is just as soft and fluffy as the non-vegan version. Treat yourself to a slice with this vegan Victoria sponge recipe.
So that is going to wrap this up for this special food vegan victoria sponge cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
