Deliver a contact of nostalgia to your weekend with this fantastically mild and fluffy vegan Victoria sponge cake, excellent with a cup of tea.
With regards to basic British baking, few issues compete with a conventional Victoria sandwich. It’s exquisitely uncomplicated with two layers of fluffy sponge cake sandwiched along with jam and buttercream.
This recipe stays true to that simplicity, recreating the nostalgic bake completely with out eggs or dairy. As a result of the tactic depends on on a regular basis cabinet staples fairly than area of interest vegan egg substitutes, it’s a good go-to recipe for novices and seasoned bakers alike who need a dependable, crowd-pleasing dessert.
This vegan Victoria sponge is an extremely versatile cake; simply as appropriate for a celebration or a summer season picnic as it’s for a quiet afternoon in with a steaming cup of tea.
Why you’ll love this vegan Victoria sponge cake recipe:
- Completely fluffy texture: The intelligent use of retailer cabinet staples ensures a excessive rise and a young crumb that rivals any conventional recipe.
- Easy components: No uncommon or costly egg replacers are required. All you want is primary baking components you seemingly have already got at dwelling.
- Newbie-friendly: The easy all-in-one mixing technique makes it extremely tough to get improper.
- Crowd-pleasing flavour: The timeless mixture of vanilla, strawberry jam, and buttercream appeals to vegans and non-vegans alike.
Recipe FAQs
Tips on how to retailer this vegan Victoria sponge cake?
Maintain the cake in an hermetic container at room temperature for as much as three days. In case your kitchen is very warm, you possibly can retailer it within the fridge as an alternative, however carry slices again to room temperature earlier than serving so the sponge softens up properly.
Can this cake be frozen?
Sure, this cake might be frozen for as much as three months. Nevertheless, when you freeze the finished cake, the feel of the jam and cream inside could also be affected by the method.
For greatest outcomes when making forward, bake solely the sponge cake and freeze this for later. Defrost totally at room temperature earlier than including the buttercream and jam fillings. As a bonus, the cake shall be a lot simpler to chop in half cleanly when simply defrosted and nonetheless chilly from the freezer.
Can this vegan Victoria sponge be made gluten-free?
You possibly can swap the flour for a gluten-free self-raising flour mix. Nevertheless, it’s typically essential to regulate the amount of different components to stability the feel of the bake, so that is greatest left to skilled gluten-free bakers.
As a substitute, we advocate looking our assortment of gluten-free vegan baking recipes to discover a tried and examined different. There are many choices, from decadent chocolate layer truffles to delicate mojito-flavoured cupcakes.
Which plant-based milk is greatest to make use of?
Unsweetened soya milk or pea milk are supreme, because of their larger protein content material. You’ll have heard individuals say earlier than that baking is a science, and it’s true. On this recipe, the chemical response between apple cider vinegar and the plant milk coagulates the proteins within the milk, inflicting it to curdle right into a vegan buttermilk substitute.
This buttermilk provides a nice, tangy flavour to the cake, balancing the sweetness. However this acidity additionally serves a extra essential objective. Acidic components assist to activate the baking soda within the cake combination, releasing carbon dioxide bubbles that trigger the cake to rise and develop into a light-weight, fluffy deal with.
How do I repair buttercream that’s too candy?
In case your sweet-tooth isn’t fairly robust sufficient for the buttercream you’ve make, you possibly can add a bit extra dairy-free butter (both salted or unsalted) to even it out. Nevertheless, this may occasionally go away you with leftover buttercream to discover a dwelling for.
If this isn’t an possibility, a splash of lemon juice can counter the sweetness of the icing sugar. Alternatively, including an excellent pinch of salt or a smidge of high-quality vanilla paste can add depth to the flavour, preserving the sweetness of the cake whereas making it much less cloying.
How do I keep away from making a cloud of icing sugar when making buttercream?
We’ve all been there. You add your dairy-free butter and icing sugar to a mixing bowl and as quickly as you flick the change on the electrical beaters you develop into enveloped in a cloud of icing sugar mud. Fortuitously, there’s a straightforward resolution.
Merely seize a clear tea towel, wrap it across the bowl and beaters and maintain it there whilst you begin whisking all the things collectively. As soon as nearly all of the icing sugar is integrated, it ought to be secure to take away the towel and keep on as regular.
Fancy one other slice? Browse our favorite vegan cake recipes
Traditional Vegan Victoria Sponge Cake
Deliver a contact of nostalgia to your weekend with this fantastically mild and fluffy vegan Victoria sponge cake, excellent with a cup of tea.
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Preheat the oven to 180°C/355°F/Fuel Mark 4/. Stir the cider vinegar into the dairy-free milk and go away to curdle barely, creating buttermilk.
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In a bowl, add the self-raising flour, caster sugar, dairy-free butter, baking powder and vanilla extract to the buttermilk combination and beat with a picket spoon or an electrical mixer till clean. Your cake batter ought to be thick however pourable. If it is a bit too stiff, skinny it out with an additional tablespoon of plant-based milk.
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Pour the combination right into a lined 20 cm/8 inch cake tin and place within the oven to bake for roughly 60 minutes till a skewer might be pushed into the cake and are available out clear with no uncooked batter.
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As soon as cooked, take away from the tin and place onto a cooling rack to chill down.
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While the cake is cooling, make the buttercream by beating the icing sugar along with the dairy-free butter till clean.
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As soon as the cake has cooled, lower the cake in half. Unfold one facet with buttercream and the opposite facet with jam after which sandwich the 2 collectively.
Serving: 180gEnergy: 603kcalCarbohydrates: 88gProtein: 6gFats: 26gSaturated Fats: 5gPolyunsaturated Fats: 8gMonounsaturated Fats: 12gTrans Fats: 4gSodium: 286mgPotassium: 116mgFiber: 1gSugar: 55gVitamin A: 158IUVitamin C: 4mgCalcium: 102mgIron: 1mg
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Recipe photographs © Vegan Meals & Residing
