Vegan victoria sponge cake

This is an updated version of this cake that I have been working on for a very long time. I have finally ditched the idea of using egg replacers or using vegan butter in a sponge as this simply hasn’t worked for me. This is the result of lots of tweaking and experimenting that I have done over the past years and I must say I have finally achieved something I am very pleased with. I am also using this recipe for all other sponge cakes I have made recently with great success, be it coffee sponge (add 2 tbsp instant coffee dissolved in 1 tbsp boiling water), chocolate cake (use 190 of flour instead of 220 and add 30g of cocoa powder), that I will be posting full recipes and photos for in the near future.

Ingredients

For the cakes
220g/8oz plain flour
220g/8oz caster sugar
220ml/8oz soya milk
80ml/2.8oz sunflower or rapeseed oil
4 tsp baking powder

For the faux cream
100g/3.5oz vegan butter (I use Vitalite as this gives the most buttery flavour available in the UK)
300g/10.5 to 400g/14oz icing sugar (the amount will depend on how soft you want this to be and on weather conditions)

Directions
1. combine flour, sugar, baking powder in a large bowl
2. you do not need to sieve the flour as long as you mix well with a whisk. this will ensure that the baking powder is evenly distributed
3. combine soya milk and oil in a jug
4. grease and line the bottom of two 8 inch (20 centimetres) cake tins with greaseproof paper. please note that attempting to do the whole cake in one tin will result in the cake falling as it does not have enough space to rise. if you wish to to that, you would need to use a much bigger tin, more like a 10 inch one
5. then grease the top of the disc of paper you’ve cut out and also the sides of tins
6. ensure that your oven is pre-heated at 180C
7. pour the “milk” and oil mix onto the flour and mix well until just incorporated. this is vital to making a cake that will be light and spongy. if you overmix the cake might sink or turn out to be dense
8. divide the mixture equally between the two tins and bake for approximately 25/30 mins
9. depending on the type of oven you’re using you may need to adjust the baking time
10. the cakes will be ready when the sides have pulled away from the tin and the cake springs back when touched. you can also check this with a toothpick
11. let the cakes cool in the tins for about 15 mins before attempting to take them out
12. making the faux cream is very simple, simply combine the vegan butter and icing sugar
13. combine at first with a spoon or the icing sugar will fly everywhere
14. then you can either continue mixing by hand (this might take some elbow grease and about 10 mins) or use electric beaters
15. when the cakes have cooled for an hour or so spread a very generous amount of faux cream on one layer of the sponge and then cover with 4 to 5 heaping tbsps of strawberry jam
16. place the other layer of sponge on top of it and sprinkle with caster or icing sugar

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6 comments

  1. Barbara

    è spettacolare, ho solo delle perplessità sul burro vegetale perchè sto cercando di eliminare i grassi saturi, ma è davvero un risultato strepitoso il tuo!

    • alessio

      grazie cara, è davvero buona. purtroppo sì quando ci sono di mezzo i grassi, un po’ di saturi ci sono sempre. se consideri però la quantità è minima rispetto a quella che trovi nei prodotti animali. e se rimani cmq nei limiti giornalieri penso sia ok, soprattutto quando pensi a come mangi di solito che penso sia già molto salutare, no? 😀

  2. sarah

    excellent recipe, works really well and very simple. It’s now my staple recipe for my sponge type cakes, thank you! 🙂 x

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