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Gluten-free vegan victoria sponge
The bunting is up, the tablecloth is out and the sandwiches are perfectly cut – now pop the kettle on ready for this inviting gluten-free and vegan Victoria Sponge created by The Loopy Whisk.
This gluten-free vegan twist on the classic Victoria sponge is incredibly delicious and easy to whip up – and it’s guaranteed to be a hit with everyone, even if they don’t follow a gluten free vegan diet.
The vanilla sponges are soft, moist and delicate, and you’d never guess that they don’t contain any gluten, eggs or dairy.
A dusting of icing sugar finishes off what is really simplicity at its very best: a gluten-free vegan take on a teatime classic that everyone can enjoy.
Ingredients
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Ingredients
For the gluten-free vegan vanilla sponges:
- 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 Orgran 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
For the vegan vanilla buttercream:
- 150g vegan butter block, softened
- 150g icing sugar, sifted
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
To assemble:
- 150g strawberry jam
- Icing sugar, to decorate
Method
How to make the gluten-free vegan vanilla sponges
Top tip: “The trick to getting the perfect sponge texture lies in creaming the vegan butter and sugar together until pale and fluffy, and then adding the wet and the dry ingredients in batches. This preserves the emulsion of the butter and results in sponges that are perfectly soft, with a tender, melt-in-the-mouth crumb."
1
Adjust the oven rack to the middle position and pre-heat the oven to 180ºC/fan 160ºC/gas 4.
2
Grease two 20cm/8-inch round cake tins with butter and line their bases with rounds of baking paper.
3
In a large bowl, cream together* the butter, sugar and vanilla until pale and fluffy.
4
In a separate bowl or jug, mix together the milk, yoghurt, egg replacer and vinegar.
5
In a separate bowl, sift together the potato starch, brown rice flour, buckwheat flour, almond flour, baking powder, xanthan gum and salt.
6
Add half of the wet ingredients and one-third of the dry ingredients to the butter-sugar mixture. Mix well until combined.
7
Add the other half of the wet and the second third of the dry, mixing again until smooth.
8
Add the remaining dry ingredients and mix well until you get a smooth cake batter with no flour clumps.
9
Divide the batter evenly between the two prepared tins and smooth out the top.
10
Bake for 30-35 minutes or until well risen, golden brown on top and a toothpick inserted into the middle comes out clean.
11
Allow the sponges to cool in the tins for 10-15 minutes, then transfer them onto a wire rack to cool completely.
How to make the vegan vanilla buttercream
Top tip: "While many recipes use whipped double cream instead of buttercream, I prefer the sturdiness of the buttercream layer for this recipe. Whipped vegan cream alternatives can be rather soft and they don’t stand up very well to the weight of the sponge on top, especially when you want to cut a slice."
1
In a large bowl, cream* together the butter, icing sugar and vanilla until pale and fluffy.
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).
How to assemble
Top tip: "There are, of course, various ways of filling the cake – with either jam or buttercream first – but for a fancy finished look, I recommend spreading a layer of jam on the bottom sponge and then piping little dollops of buttercream on top."
1
Place one of the sponges on your cake stand or platter of choice.
2
Spread the jam in an even layer on top of the sponge.
3
Pipe the buttercream in little dollops on top of the jam layer.
4
Place the other sponge on top, and dust with icing sugar to serve.
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