Vegan Victoria Sponge

I have been seeking a good vegan victoria sponge recipe for a while, as it seems a little tricker to pull off than a vegan chocolate cake (which was perfected long ago!)

Not sure It rightfully sits in healthy eating as it does contain sugar, but it is a great celebration or party cake and will fool non vegans everywhere!

This recipe has been adapted from one we found on Jamieoliver.com and made with me by my daughter Ilia who loves to bake!

Preparation:

Pre-heat oven to 190c
Grease and line with baking paper two springform tins, approx 20cm

Ingredients:

Cake mix:
300g Vegan margarine (I use Pure sunflower)
300g Golden granulated or caster sugar
2 tsp vanilla essence (I use Neilsen-Massey, it's the best)
200g soya yoghurt
1 lemon zest
300 g Self raising flour
2 tsp baking powder

Filling:
Jam (strawberry or raspberry)
Buttercream (beat 1/2 cup vegan margarine with 1- 1 1/2 cups icing sugar and 1 tsp vanilla essence until it is very thick)

Directions:

Cream margarine and sugar together for about 5 mins until very creamy and light.
Add lemon zest, yoghurt and soya yoghurt. Sift together flour and baking powder and add gradually to the mix, beating the mix with a wooden spoon. Don't panic if your mix has curdled!  If it does curdle, just grab a whisk and gradually add the flour 1/2 a cup at a time, whisking until the mix returns to normal. The mix should not to too firm, add a little soya milk until it is a thick pouring consistency. Once the mix looks the right consistency, do not over mix and pour right away into your two tins.

Bake for 25-30 mins (the original recipe said 15-20 mins but i never found this enough). The top of the cake should be firm to the touch, if it is not then bake a little more.

Cool in the tines for 10 mins then carefully turn our onto a wire rack. Leave the baking paper on the base until it is completely cool. If your cake had risen quite a bit in the oven, don't be surprised if it sinks a bit once it is out! Should end up flat or slightly risen.

This cake is quite firm and easy to handle. Once it is cool carefully peel off the base baking paper. Put one side top side down on your serving plate. Add a layer of jam, then a layer of buttercream. Remove the baking paper from the second side, and carefully place on top.

Dust the top of the cake with icing sugar (place a teaspoon of icing sugar in a small sieve or tea strainer and  gently shake all over the top)

That's it! This cake slices really well and is delicious! My children insist on the buttercream, but it is also great with just the jam filling (and not so sweet)