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Vegan Victoria Sponge Cake Recipe

 

 

What’s your favorite dessert? Pie? Ice cream? …Sponge Cake?

Maybe sponge cake isn’t what comes to mind when you think of a dessert, but there’s something about the fluffiness of sponge cake, served with velvety sweet cream and decadent berry jam, alongside a steaming hot cup of coffee that sets my sweet tooth off.

Don’t drink coffee? How about a new, blue wine with your dessert?

In light of National Dessert Day, we want to share a recipe from across the pond.

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Victoria Sponge Cake, also known as the Victoria Sandwich, is a classic sweet cake served during afternoon tea, which became especially popular during the reign of Queen Victoria of Great Britain in the 1800s.

She didn’t often get to enjoy sweets when she was a wee girl, so it’s no surprise that she had to make up for lost time once she became queen.

Queen Victoria had a thing for cakes, so much that she made these delicious sponge cakes a quintessential staple of teatime.

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The Victoria sponge cake consists of raspberry jam and whipped vanilla or double cream, sandwiched by two sponge cakes and lightly dusted with powdered sugar.

Is your sweet tooth calling out to you yet? Check out vegan blogger Naomi Djese‘s recipe for vegan Victoria Sponge cake, below.

Want to make a cake but don’t have the time?  Take a shortcut and make an easy-peasy mugcake!




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Vegan Victoria Sponge Cake

INGREDIENTS:

CAKE
3-1/4 cups self-rising flour
1-1/2 cups beet sugar/ maple syrup
1-3/4 cups rice/ coconut milk
3/4 cup of vegetable or other flavorless oil
2 tsp baking powder
2 tbsp vanilla extract
Powdered beet sugar, for topping




ICING & DECO (OPTIONAL)
1 cup icing sugar
1/2 cup vegan butter/ margarine
1tsp vanilla extract
2tsp rice/coconut milk
Strawberry jam
Fresh strawberries

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INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Grease two 8-inch or 9-inch round cake pans with vegetable shortening or canola oil.
3. In a large bowl, mix together all the dry ingredients: flour, sugar and baking powder.
4. Add in the wet ingredients: milk, oil and vanilla, stirring until the mixture is just combined (Some small lumps are okay).
5. Spoon half of the cake mix into each of the pans, and tap the cake pans on the work surface to get rid of air bubbles trapped in the batter.
6. Bake for 18-20 minutes, or until a toothpick, inserted into the middle of the cake, comes out clean.
7. Cool in the tins for 15-20 minutes, then transfer to a wire rack to cool completely.
8. Trim the cakes, if necessary, for even layering.
9. Turn one cake upside down (smooth side up) and spread a layer of buttercream icing (instructions below*) just over the top
10. Spoon dollops of jam and spread on top of the buttercream
11. Place the second round on top, smooth side up and sift powdered sugar on top. (or spread vegan icing on top and top with strawberries)

*To make buttercream icing, cream together icing sugar, margarine, coconut/rice milk and vanilla extract.

What are you having for National Dessert Day? Tell us below!

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Photo Source: NaomiDjese.com

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