Vegan Victoria sponge
This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam.
You will need 2 x 20cm/8in sandwich cake tins. Each serving provides 694 kcal, 5g protein, 99g carbohydrate (of which 66g sugars), 31g fat (of which 7g saturates), 2g fibre and 0.9g salt.
For the cake
- 200g/7oz dairy-free margarine
- 200g/7oz caster sugar
- 325g/11½oz plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract
- 100ml/3½fl oz soya milk
- ½ tsp cider vinegar
- 100g/3½oz dairy-free yoghurt
For the filling
Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment.
Preheat the oven to 180C/160C Fan/Gas 4.
Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light.
Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated.
Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean.
Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold.
For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve.
Choose a dairy-free spread that has a high fat and low water content for best results.