This vegan dessert is a Victoria Sponge Cake in cupcake size. A Victoria Sponge Cake was said to be Queen Victoria's favorite type of sponge cake and was named in her honor. It's very popular with afternoon tea in England and would make a great picnic snack. Enjoy these with a good old cuppa, in true British fashion.
Victoria Sponge Cake Cupcakes [Vegan]
Serves20 large cupcakes
For the cupcakes
- 2 cups plain flour
- 1 tsp baking powder
- 1 cup vegan margarine
- 1 cup brown sugar
- 1/2 cup almond milk
- 3 flax eggs
- approx. 10 tsp any jam
For the cream
- one can of full-fat coconut milk
- 2.5 cups confectioner’s sugar
- Pre-heat the oven to 180ºC/356ºF.
- With an electric mixer (or a wooden spoon and your very strong arm) cream the sugar and margarine together until light and fluffy. Add the flour, baking powder and almond milk and combine well, but do not overmix.
- Prepare the flax eggs in a separate bowl: combine 3 tbsps of ground flaxseed with 9 tbsps of tepid water (1 flax egg is made of 1 tbsp ground flaxseed with 3 tbsps water). Whisk together with a fork. Add to the batter.
- Line the cupcake tins or grease them well and fill the bottom half with the batter. Spoon a tiny bit of jam in the middle (about 1/2 tsp per cupcake) and cover with the remaining batter.
- Bake for 20-25 minutes.
- For the cream, place the coconut milk in the fridge overnight so the fat can rise to the top of the can. You will then spoon out that thick coconut cream–leaving the thinner “water” at the bottom (use it to make a curry?)–and whip it with an electric beater/whisk. Gradually add in the sugar as you beat until you get soft peaks. Place in the fridge until your cupcakes are ready to be iced.