4.6K Views 1 year ago

Victoria Sponge Cake Cupcakes
[Vegan]

Name: Victoria Sponge Cake Cupcakes [Vegan]
Cook time: 30 min
Yield: 20 large cupcakes
Ingredients: 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

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

Order with Instacart Download Our App

A trio of vegan Victoria Sponge Cake Cupcakes, each topped with fluffy white whipped coconut cream and a fresh berry garnish, presented on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Victoria Sponge Cake Cupcakes [Vegan]

20 large cupcakes

Dairy Free

Vegan

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... Read More

Ingredients You Need for Victoria Sponge Cake Cupcakes [Vegan]

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

Order with Instacart Download Our App

How to Prepare Victoria Sponge Cake Cupcakes [Vegan]

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.

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Diane Marx says:

March 27, 2014 at 11:29 pm

To much sugar
Gary Westrick says:

March 27, 2014 at 10:00 pm

Let’s get the ingredients sometime!! <3 Jennifer Nichole
Jennifer Nichole says:

March 27, 2014 at 9:22 pm

Yum! Gary Westrick I think we should make these <3