Vegan Victoria Sponge Cake
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
10
-
Calories
425 kcal
-
Course
Dessert
-
Cuisine
International, British
Vegan Victoria Sponge Cake
Description
This Vegan Victoria Sponge Cake relies on flour, sugar, vegetable shortening, baking powder, vanilla, and a milk-and-apple cider vinegar combo that mimics buttermilk acidity to produce a tender crumb. The batter is mixed gently, divided into two round pans, and baked until a skewer comes out clean.
The filling includes dairy-free shortening mixed with powdered sugar and vanilla to form a buttercream, which is combined with strawberry jam to assemble the cake. This results in layers with moist, fruity sweetness balanced by creamy frosting.
The cake is appropriate as a vegan birthday or teatime treat. Optional decoration includes dusting with caster sugar or fresh strawberries on top, offering a traditional appearance.
Storage advice indicates keeping the cake in an airtight container for up to 4 days to maintain freshness. Various jams can be used depending on preference, though strawberry remains the classic choice.
Ingredients
- 1 ⅓ cups dairy-free milk almond, oat etc.. work well, 300ml
- 1 tablespoons apple cider vinegar or lemon juice
- 3 ⅓ cups self-raising flour 325g
- 1 cup caster sugar 200g
- ¾¾ cup solid vegetable shortening plus extra for greasing, Crisco or Trex, 150g
- 2 teaspoons vanilla extract
- 1 teaspoons baking powder
For the filling
- ½ cup solid vegetable shortening Crisco or Trex, 100g
- 1 ⅛ cups powdered sugar sifted, 150g
- 1 teaspoons vanilla extract
- 4 tablespoons strawberry jam
icing sugar, to decorate
Instructions
- Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
- Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
- In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.
- Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the filling:
- Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.
To assemble:
- Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.
- Sift a dusting of icing sugar over the top layer.
Notes
- Store the cake in an airtight container for up to four days to keep it fresh.
- Use any preferred jam variety; strawberry is traditional but others like raspberry or apricot work well.
- Optionally dust the top with caster sugar or decorate with fresh strawberries for presentation.
- Suitable as a vegan birthday cake or for afternoon tea occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Sodium | 204mg | 9% |
| Potassium | 93mg | 2% |
| Sugar | 37g | 74% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
