The bunting is up, the tablecloth is out, and the sandwiches are perfectly cut. Now pop the kettle on, ready for this inviting vegan Victoria Sponge created by The Loopy Whisk
Ingredients
- 275g caster sugar
- 150g vegan butter block, softened, plus extra for greasing the tins
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 230ml milk alternative drink, room temperature
- 160g plain dairy-free yoghurt, room temperature
- 15g egg replacer
- 2 tsp apple cider vinegar
- 190g potato starch
- 110g brown rice flour
- 70g buckwheat flour
- 50g almond flour
- 3½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
Vegan filling
- 150g vegan butter block, softened
- 150g icing sugar, sifted
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 150g strawberry jam
- Icing sugar, to decorate
Method
Step 1
Adjust the oven rack to the middle position and pre-heat the oven to 180ºC/fan 160ºC/gas 4.
Step 2
Grease two 20cm/8-inch round cake tins with butter and line their bases with rounds of baking paper.
Step 1
In a large bowl, cream* together the butter, icing sugar and vanilla until pale and fluffy. * use either a hand mixer fitted with the double beaters or a stand mixer fitted with the paddle attachment
Step 2
Transfer the buttercream into a piping bag fitted with a large round nozzle (you can also just use a piping bag with its end snipped off).
Step 1
Place one of the sponges on your cake stand or platter of choice.
Step 2
Spread the jam in an even layer on top of the sponge.
