Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan victoria sponge cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. A standard size Victoria sponge is the biggest vegan cake I've made so far. You can just turn the heat up, but go too far and the outside of the cake will overcook. It's a balance between the cake size and the baking temperature.
Vegan Victoria Sponge Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan Victoria Sponge Cake is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Take For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Prepare 1 1/4 teaspoon Bicarbonate of Soda
- Get 250 g Caster Sugar
- Prepare 115 ml Sunflower Oil
- Make ready 400 ml Almond Milk or Soya Milk
- Make ready 3 tablespoons Golden Syrup
- Make ready 2 teaspoons Vanilla Extract
- Take 4 tablespoons Strawberry or Raspberry Jam
- Get 150 g Strawberries, halved or quartered for decorating
- Make ready For The Vegan Buttercream
- Get 200 g Dairy - Free Spread, plus extra for greasing
- Get 175 g Icing Sugar, sifted
- Make ready 1 tablespoon Vanilla Extract
A vegan take on an all-time classic bake, this Victoria sponge from The Happy Pear is made with a coconut milk filling and topped with fresh berries for a bright, summery taste. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Add all other cake ingredients and beat until smooth. Remove from the oven and allow the cake to cool completely before removing from the tin.
Instructions 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.
Add all other cake ingredients and beat until smooth. Remove from the oven and allow the cake to cool completely before removing from the tin. Few drops vanilla essence (optional if making normal sponge) Method. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. Spread a thick layer of buttercream on the cut surface of each layer.
So that is going to wrap this up for this special food vegan victoria sponge cake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
