So after months of trying, I’ve finally perfected my Vegan Victoria Sponge Cake recipe! I tried various other recipes I found online and none of them quite ticked all the boxes for me.
Some tasted weird, some had weird textures, some just crumbled and some had runny, split buttercream.
So having taken inspiration from a number of different recipes and learnt what doesn’t work, I tried out my own ideas & tweaked & tweaked it until I finally managed to achieve a cake that looks and tastes good, is firm but not dense or stodgy and doesn’t crumble!
For the Sponge
- 75 g Dairy Free Spread I find Vitalite works best
- 70 g Caster Sugar
- 3 tbsp Smooth Apricot Jam
- 150 g Vanilla Soya Yoghurt I use Alpro
- 175 g Good Quality Self-Raising Flour
- 2 tsp Baking Powder
For the Filling
- 125 g Dairy Free Block Butter I use Stork Baking Block
- 250 g Icing Sugar Plus extra to dust
- 4-5 tbp Strawberry / Raspberry Jam
- Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
- Grease & line a 6" round tin.
- Cream together the dairy free spread and sugar until pale and creamy.
- Add the apricot jam and yoghurt and mix well until combined. It will look like it's curdled at this point, but don't worry it will come together when you add the flour.
- Finally add the flour & baking powder and mix thoroughly until smooth.
- Carefully spoon the batter into the tin and bake for around 50 minutes or until a skewer comes out clean.
- Remove from the tin and leave to cool on a wire rack, with the crust facing upwards.
- Whilst it cools make the buttercream filling by creaming together the butter block and the icing sugar, ideally in a stand mixer until creamy and fluffy.
- When the cake is completely cool, using a large sharp knife or leveller, carefully split the cake into 2 layers.
- Spread a thick layer of buttercream on the cut surface of each layer.
- Then spread jam over the buttercream on one of the slices and then sandwich together.
- Finally dust the top with icing sugar & enjoy!