Vegan Victoria Sponge Cake

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This was a bit of an experiment for me, as I've tried a few vegan sponge cake recipes in the past, and they've all sunk horribly in the middle after cooling; Despite tasting good, they didn't look great.
I wanted to make a sponge that didn't use egg-replacer, or other fancy ingredients, but still looked and tasted like real sponge cake!  As you can see it turned out pretty well, although the texture was more chewy than a regular sponge cake.

• 100g/4oz dairy free spread
• 150g/6oz caster sugar
• 200g/8oz SR flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 200ml/8 floz Provamel sweetened almond milk or equivalent 

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Preheat oven to 180C/170C Fan/Gas 4
Grease and line two 7"/20cm sandwich tins.
Cream the spread and sugar until soft and then beat in 3 tbsp of the milk.
Add the remaining milk, flour, vanilla and baking powder and beat until smooth.
Divide mixture between the two tins.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Cool in the tin for 2-3 minutes before turning out and removing the greaseproof paper.
Sandwich together with vegan butter icing and jam (jelly) when cool, and sprinkle the top with caster sugar.

Vegan butter icing

• 2 tbsp dairy free spread
• 75g/3oz icing sugar
• 1 tsp vanilla extract

Soften the spread.
Mix in the vanilla.
Beat in the icing sugar gradually, adding a little boiled water if needed to make a soft, spreadable mixture.

Alternatives: If you have a nut allergy sufferer in the family, just swap the almond milk for a suitable nut-free alternative.
Swap the vanilla for lemon zest to make a lemon cake, 1 tsp coffee granules mixed with 2 tsp boiling water for a coffee cake, or swap 25g/1oz of the flour for unsweetened cocoa powder to make a chocolate cake.
Try this recipe if you have egg-replacer available.


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