Vegan Victoria sponge cake

Vegan Victoria Sponge Cake

This Vegan Victoria Sponge Cake is a delightful twist on the classic British dessert. With its light and fluffy texture, this cake is layered with sweet strawberry jam and a luscious vegan cream filling. Perfect for afternoon tea or any special occasion, this cake is sure to impress both vegans and non-vegans alike.

Serving Size and Yield

Makes approximately 8 servings.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 15 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup strawberry jam
• 1 cup vegan whipped cream
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix the flour, sugar, baking powder, and salt in a large bowl.
3. Combine the almond milk, vegetable oil, and vanilla extract in a separate bowl.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Spread the strawberry jam over the top of one of the cooled cakes.
9. Top with vegan whipped cream, spreading it evenly over the jam.
10. Place the second cake layer on top and dust with powdered sugar.
11. Serve and enjoy your delicious Vegan Victoria Sponge Cake!

Additional Notes

For a different flavor, try using raspberry jam instead of strawberry. You can also add fresh berries between the layers for extra texture and taste.

Nutritional Information

Estimated per serving: 320 calories, 15g fat, 45g carbohydrates, 2g protein, 1g fiber, 25g sugar.

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