Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea or a coffee morning
Prep:20 mins
Serves 8 – 10
150g dairy-free spread, plus extra for the tins300ml dairy-free milk, we used oat milk1 tbsp cider vinegar1 vanilla pod, seeds scraped300g self-raising flour200g golden caster sugar1 tsp bicarbonate of soda
STEP 1Heat the oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.STEP 2Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl, then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.STEP 3Divide the mix between your two tins, then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out clean. Leave them in their tins until cool enough to handle, then carefully turn out onto wire racks to cool completely.STEP 4While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary, so if the spread you are using is quite soft, try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp dairy-free milk when whisking.STEP 5Spread the jam onto one of the cooled sponges, top with the buttercream, then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.
