Vegan Victoria Sponge Cake (Dairyfree Eggfree)
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!
Servings: 8 Slices
Ingredients
- 200 g Dairy Free Baking Block or Vegan Butter (Pure, Vitalite, Flora Freedom)
- 200 g Granulated sugar
- 1 tsp Vanilla Bean Paste or extract
- 1 tbsp Lemon Juice
- 200 g Self-Raising Flour
- 50 g Plain Flour
- 2 tbsp Ground Chia Seeds (or flax seeds)
- 200 ml Dairy Free, Milk Alternative (Koko Dairyfree, Oatly)
For the Vanilla Buttercream
- 100 g Dairy Free Baking Block or Vegan Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Bean Paste
- 1/2 tsp Cream of Tartar
Fillings & Decorations
- Raspberry Jam
- 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!