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This gluten-free vegan twist on the classic Victoria sponge is incredibly delicious and easy to whip up.
Ingredients
- 275g caster sugar
- 150g vegan butter block, softened, plus extra for greasing the tins
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 230ml milk alternative drink, room temperature
- 160g plain dairy-free yoghurt, room temperature
- 15g egg replacer
- 2 tsp apple cider vinegar
- 190g potato starch
- 110g brown rice flour
- 70g buckwheat flour
- 50g almond flour
- 3½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
Vegan filling
- 150g vegan butter block, softened
- 150g icing sugar, sifted
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 150g strawberry jam
- Icing sugar, to decorate
Method
Step 1
Adjust the oven rack to the middle position and pre-heat the oven to 180ºC/fan 160ºC/gas 4.
Step 2
Grease two 20cm/8-inch round cake tins with butter and line their bases with rounds of baking paper.
Step 1
In a large bowl, cream* together the butter, icing sugar and vanilla until pale and fluffy. * use either a hand mixer fitted with the double beaters or a stand mixer fitted with the paddle attachment
Step 2
Transfer the buttercream into a piping bag fitted with a large round nozzle (you can also just use a piping bag with its end snipped off).
Step 1
Place one of the sponges on your cake stand or platter of choice.
Step 2
Spread the jam in an even layer on top of the sponge.
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