Victoria sponge cake

This vegan cake’s simplicity, beautiful golden colour, buttery taste, and moist texture make it ideal for tea parties or afternoon treats.

Screen Shot 2016-05-11 at 11.49.43


Victoria sponge cake

Serves: 12
Convenience: Quick to make ~ Easy-to-find ingredients ~ Can be frozen

Ingredients

  • 400 g (3 cups) self raising flour
  • 1 1/4 tsp bicarbonate of soda (baking soda)
  • 250 g (1 1/4 cups) caster sugar
  • 115 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed or sunflower)
  • 400 ml (1 3/4 cups) non-dairy milk
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 1/2 jar of your favourite jam (strawberry or raspberry is traditional)
  • 100 g (1/2 cup) non-dairy margarine (ideally palm oil free)
  • 90 g (3/4 cup) powdered sugar

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Grease and line two 9-inch cake tins.
  3. Whisk the flour, bicarbonate of soda, and sugar in a large bowl.
  4. Separately whisk together the oil, milk, syrup, and 1 tsp of the vanilla.
  5. Pour the liquid mixture into the dry ingredients and whisk for a couple of minutes until smooth and creamy.
  6. Pour equal amounts into the two cake tins, and bake for about 35 minutes, until a toothpick inserted into the middle comes out clean.
  7. Cool for a few minutes in the tin, then cool completely on a wire rack.
  8. While the cake is cooling, make the buttercream by beating together the margarine, powdered sugar, and 1 tsp of the vanilla, until fluffy. Leave in the fridge until the cake is completely cool.
  9. Spread the jam over the one of the cooled cakes, followed by the buttercream. Place the other cake on top, and dust with icing sugar.
  10. Serve with cups of tea and fresh berries.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment. Let me know in the comments if I’m wrong about this.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are pretty cheap, so long as you avoid very fancy vanilla extract or jam.
  4. Not healthy, as it contains a lot of sugar and refined carbohydrate.
  5. Screen Shot 2016-04-09 at 18.53.32Tastes so lovely. Friends and family are always extremely happy when I bake this cake for afternoon tea, and nobody can even tell it’s vegan!

Total EA Tasty Spoons: 4


 

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2 thoughts on “Victoria sponge cake

  1. Alex says:

    Just made this and it turned out great, with a wonderful flavour and texture. I was super impressed at how well the cake stayed together without any obvious binding ingredients, but then I realised this was probably the golden syrup at work (which also gave it a delicious sweet flavor!)

    My only issues were the icing didn’t seem to quite mix properly, with it seeming like there was too much butter, although it tasted pretty sweet so I did not want to add more sugar. Also the cake really rose significantly, which while great for the top layer, made getting a stable base from the bottom layer fairly challenging.

    Still it all worked out in the end, and the cake was widely appreciated (to the point where I only got one slice!)

    Liked by 1 person

    • EA Tasty says:

      Hey Alex, I’m glad it worked out for you in the end and tasted great!

      I’m not sure exactly what you mean by the icing not mixing properly. Sometimes I find that vegan icings can separate a little bit, and I think this is because vegan margarines have a higher water content than butter, and this water sometimes moves out into the sugar. The solution is to either use a higher proportion of sugar, or substitute half of the margarine for vegetable shortening. It might be worth trying one of those options next time.

      And yes, the cake does rise into a dome shape sometimes. If this happens, you can simply use a serrated knife to carefully slice off the top of the dome on the bottom layer. This will prevent the top layer from sliding. Alternatively, you can put a toothpick it into the centre of the bottom layer after you’ve iced it, then put the top layer on top so the toothpick isn’t visible. This also prevents sliding and I’ve found it’s especially helpful at keeping the cake together when I’m traveling with it on my bike!

      Hope that’s helpful! 🙂

      Like

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