Victoria Sponge Cake (VG)
An absolute classic, made easier. This recipe uses our plain sponge cake mix which also happens to be Vegan, to make the perfect Victoria Sponge!
With Summer fast approaching we thought it was only right that we share our Victoria Sponge Cake recipe with you all. This recipe is fool proof and will leave you queen or king of the garden party!
500g Zero Sponge Cake Mix
225ml Cold Water
150ml Vegetable Oil
2tsp Vanilla Extract (or 2 Seeded Vanilla pods)
50g Dairy Free Butter
100g Icing Sugar
1.Combine the water and oil in a large mixing bowl and slowly add the cake mix a third at a time, making sure that it is lump free before adding the next third.
2. If using vanilla pod, cut the pod in half length ways and use the tip of a knife to scrap out the beans. Add the beans (or vanilla extract) to the cake mix and combine.
3. Pour the cake mix into two greased 8inch cake tins and place in the middle of an oven preheated to 180◦C for 20 minutes or until a cocktail stick comes out clean. Once they are done, take them out of the oven and leave to cool inside the tin.
4. For the buttercream, combine the butter (use dairy-free butter if you're making a vegan version of the cake) and icing sugar together until its lump free and forms stiff peaks. You could also use 100ml of whipped cream as a replacement for the butter if you wanted to.
5.Once the cakes have cooled, take one out and place on a plate. Spread the butter cream in a smooth layer on the top. On the other cake, turn it over on a board so the underneath faces up. Spread a layer of strawberry jam onto the underneath. Once this is done, gently flip the cake over and onto the creamed side.
6. Sprinkle some icing sugar on the top of the finished cake and garnish with a few strawberries. Enjoy!
There are a few different ways to make this cake your own, but whether its the vegan version or not, we are sure that you will love it.
Give it a go and let us know what you think. Be sure to take a photo and tag us in so we get to see your creations.