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recipe image Ultimate Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

This vegan victoria sponce cake is the perfect cake for all occasions, whether you make it as a birthday cake or for a lovely afternoon tea.

This vegan victoria sponce cake is the perfect cake for all occasions, whether you make it as a birthday cake or for a lovely afternoon tea.

  • Prep time20 minutes
  • Ready In50 minutes
  • Servings8 portions
  • DifficultyEasy

Ingredients

For the sponge
  • 200 grams Flora Original
  • 300 grams golden caster sugar
  • 200 grams soya yogurt, room temperature
  • 200 grams dairy-free milk, room temperature
  • fresh red fruits (optional)
  • 1 vanilla pod
  • 2 teaspoons baking powder
  • 400 grams self-raising flour
  • lemon zest
For the buttercream
  • 150 grams Flora Original, fridge temperature
  • 200 grams icing sugar
  • jam (strawberry/raspberry/blackberry)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Heat oven to 180°C / 350F / Gas Mark 4. Grease and line two round 20cm or 22cm cake tins.
  2. Scrape the vanilla seeds from the pod and set aside. Zest the lemon and set aside.
  3. In a food mixer, beat the Flora Original and sugar for 3-4 minutes, until pale and fluffy.
  4. Mix the flour and baking powder in a bowl.
  5. In another bowl, mix together the yogurt, milk, vanilla seeds and lemon zest.
  6. Take a third of the yogurt mixture and a third of the flour. Fold in gently to the spread and sugar mix, using a spatula.
  7. Repeat the process 2 more times until all ingredients are incorporated.
  8. Divide the mixture between the two tins.
  9. Bake for 25-30 minutes until an inserted skewer or knife comes out clean.
  10. Let the cakes cool down for 15 minutes in the tin. Then place onto a cooling rack and leave to cool completely.
The filling
  1. To make the buttercream, beat the Flora spread, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
  2. When the cakes are completely cool, spread the jam over the bottom cake. Top it with the fluffy buttercream.
  3. Carefully sandwich the two cakes, and sprinkle the top with icing sugar. You can decorate the cake with some fresh red fruits.
  4. Enjoy!