This is a great cake to make to please everyone, some people aren’t keen on chocolate cake or coffee cake which makes Gluten-Free, Vegan Victoria Sponge the perfect cake to please everyone!

Victoria Sponge [Vegan, Gluten-Free]

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Cooking Time

30

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Ingredients

For the sponge:

  • 1 1/3 cup vegan margarine (suitable for baking), plus extra for greasing
  • 2 cups gluten-free plain flour
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan yogurt
  • 2 lemons, juice and zest
  • 2 tablespoons gluten-free baking powder
  • 4 tablespoons chickpea flour
  • 4 tablespoons raspberry jam
  • Icing sugar for dusting

For the filling:

  • 1 1/2 tablespoons cornflour
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon agave syrup (optional or sweetener of your choice)
  • 1/4 cup vegan margarine (suitable for baking)
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Preparation

For the cake:

  1. Preheat the oven to 360°F. Grease two loose-bottomed cake tins with some margarine
  2. In a large mixing bowl, beat (or whisk) the margarine and sugar for a few minutes until it is light and fluffy and becomes lighter in color
  3. Sieve the flour, baking powder and chickpea flour into the bowl and fold in
  4. Add the vanilla extract, yoghurt and lemon juice and zest and carefully mix until well combined
  5. Divide the mixture between the cake tins and level out the surface or each. Place on the middle shelf of the oven for approximately 30 minutes (do not open the oven before 25 minutes) until golden and a knife inserted into the centre of the cake comes out clean
  6. Whilst the sponges are cooking make the Vegan Cream Filling
  7. Remove the sponges from the oven and leave the cakes to cool in the tins for 10 minutes. Turn the cakes out onto a wire cooling rack and allow to cool completely
  8. Once the sponges are completely cooled, place one of the sponges on a cake-plate or stand. Carefully spread the Vegan Cream over the top of the cake. Spread the strawberry jam onto the bottom of the second sponge and carefully place the top layer, jam side down, on top of the cream
  9. Dust the top of the cake with a little icing sugar and serve!

For the filling:

  1. Add the cornflour to a small pan and add the non-dairy milk slowly and stir to slake the cornflour. Mix well to ensure there are no lumps. Add the vanilla extract and agave syrup (if using) and place on a medium heat
  2. Stir gently and constantly until the mixture thickens and comes to a simmer. Simmer gently for 30-60 seconds. Remove from heat and cool quickly by placing the base of the pan in a bowl of cold water until completely cold
  3. Place the margarine in a mixing bowl and beat until smooth and soft. Slowly add the cornflour mixture a little at a time and beat until you have a rich, smooth, creamy consistency. If it seems a too thick add a little more non-dairy milk. Chill until required.
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