Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan victoria sponge cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Victoria Sponge Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vegan Victoria Sponge Cake is something which I have loved my entire life.
Get as much air into the margarine and sugar mixture as you can - eggs act as a raising agent as well as their binding properties, so by substituting. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar.
To get started with this recipe, we must prepare a few components. You can cook vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Get For The Sponge
- Prepare 400 g Self - Raising Flour, plus extra for dusting
- Get 1 1/4 teaspoon Bicarbonate of Soda
- Prepare 250 g Caster Sugar
- Get 115 ml Sunflower Oil
- Get 400 ml Almond Milk or Soya Milk
- Get 3 tablespoons Golden Syrup
- Get 2 teaspoons Vanilla Extract
- Get 4 tablespoons Strawberry or Raspberry Jam
- Prepare 150 g Strawberries, halved or quartered for decorating
- Make ready For The Vegan Buttercream
- Prepare 200 g Dairy - Free Spread, plus extra for greasing
- Prepare 175 g Icing Sugar, sifted
- Take 1 tablespoon Vanilla Extract
The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria. This vegan Victoria sponge is light, fluffy and tastes just like the classic version! Filled with strawberry jam and dairy-free buttercream, it's a simple staple cake recipe that will be loved by all! Treat yourself to a slice with this vegan Victoria sponge recipe - it's ideal for afternoon tea.
Steps to make Vegan Victoria Sponge Cake:
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries.
Find dairy free recipes and vegan recipes at Tesco Real Food. Remove from the oven and leave to cool for. Sometimes the classic recipes are hard to beat, and how true that is when it comes to the simple delights of a vegan Victoria sponge cake! To remove from the tins, run a knife around the edges to loosen, then carefully invert the cakes onto your hand. Remove the parchment paper and place on a.
So that’s going to wrap it up with this special food vegan victoria sponge cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
