Vegan Victoria Sponge

When it come to summer and we feel the urge to bake we instantly think about Victoria sponge cakes! For some reason they just feel like such a summer cake to bake. We of course made a vegan one and we also added all the fruit to the top not only to make it look extra special but to also make the most of the berries that are in season. We just can't get enough of them!

For the sponge
- 400g Self raising flour
- 1 1/4 tsp Bicarbonate of soda
- 250g Caster sugar
- 100ml Olive oil
- 400ml Almond milk
- 3 tbsp Maple syrup 
- 2 tsp Vanilla extract 

For the filling
- Strawberry/ Raspberry Jam (As much as you want)
- Buttercream - Icing flour & vegan butter (Ratio 1 butter, 5 Icing sugar)

1. Preheat the oven to 180c fan and grease your two cake tins.
2. In the mixing bowl sift the Flour, Bicarbonate of soda and Sugar and mix together.
3. In a separate bowl whisk the Olive oil, Almond milk, Maple syrup and Vanilla.
4. Pour the wet mixture into the dry mixture and mix together. 
5. Evenly spoon the mixture into your two greased cake tins. 
6. Bake in the oven for 35-45 minutes until your sponge is risen and cooked through.
7. Leave to cool for 15 minutes before transferring to a wire cooling rack. 
8. Once the cake is completely cooled you may put together with the filling and decorated as you wish.
9. Make sure you take a quick photo to share with us before enjoying your cake!

We would love to know if you make this recipe and see your photos! Be sure to tag us on Instagram!
Love Megan

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