This Vegan Victoria Sponge Cake is super easy to make. A light and fluffy vanilla sponge that is sturdy enough to filled & covered in fondant for special occasions! This recipe makes one 20cm cake which you can slice into 2 or 3 ready for filling with jam & buttercream. You can also easily vary the flavour of this basic sponge recipe by using nut milks or adding coffee, chocolate or citrus zests! Dairyfree & Eggfree too!
Fresh Fruit & Chocolate curls to decorate(optional)
Instructions
Preheat the oven to 170C and line a 20cm cake tin with greaseproof paper or silicon baking sheet.
In a large mixing bowl or stand mixer, cream the butter, sugar, lemon juice and vanilla extra together until it is pale and fluffy.
Sift together the plain flour, self raising flour and ground chia seeds before pouring into the creamed mixture.
With the mixer on low or while stirring slowly, pour in the milk and fold until it forms a smooth batter. Be careful not to over mix at this point as you don't want the sponge to be rubbery!
Bake for 50-60mins or until a skewer comes out clean. Leave it to cool completely, overnight in the fridge if possible before slicing and filling with buttercream and jam!
For the Buttercream
Weigh all buttercream ingredients into a large mixing bowl and beat until light and fluffy!