Hey there, fellow food adventurers!
So, picture this: a kitchen filled with the sweet aroma of vanilla, a cake that's as light as a cloud, and the joyful anticipation of a perfect dessert. What am I talking about? A Vegan Victoria Sponge Cake, of course! And let me tell you, this isn't just any cake; it's a celebration of flavor, health, and happy taste buds.
This past month has been a bit of a rollercoaster, hasn't it? It makes you really appreciate the little things, like a proper shower! But amidst the chaos, there's always time for baking! With the end of the British strawberry season, I knew I had to make something special. So, I veganized a classic, the Victoria sponge, and it turned out absolutely divine.
Two layers of fluffy vanilla sponge, lovingly sandwiched together with luscious strawberry jam and a dollop of vegan whipped cream, and topped with juicy, fresh strawberries. It's like a burst of summer in every bite! Now, some might say it's traditionally dusted with icing sugar, but where's the fun in that? Let those strawberries shine!
And here's the best part: we're keeping it healthy and nutritious! We're skipping the traditional buttercream for a lighter vegan whipped cream or even a cashew frosting for a whole-food option. So, it's not just delicious; it's good for you too. So, whether you're a seasoned vegan baker or new to the scene, you absolutely have to try this.
The Recipe
Ingredients:
For the Cake:
- 450ml soy milk (or other thin plant milk)
- 30ml lemon juice
- 150g softened coconut oil or vegan butter
- 300g sugar (coconut sugar for GF version)
- 2 tsp vanilla extract
- 1 tsp lemon extract (optional)
- 430g AP flour or GF flour mix
- 30g cornstarch
- ½ tsp xanthan gum (only if using GF flour)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Filling/Topping:
- 250ml vegan whipped cream (like Oatly)
- 2 tsp vanilla extract or paste
- 2 tbsp icing sugar, to taste
- 160g quality strawberry jam
- 500g fresh strawberries
Method:
- Preheat your oven to 180°C (355°F). Grease and line two 20cm round cake tins.
- Warm the soy milk and lemon juice in a pot until lukewarm. It will curdle a bit – that's perfect!
- In a large bowl, cream together the coconut oil and sugar until fluffy.
- Fold in about a third of the lemon soy milk and both extracts.
- Sift in a third of the flour and all of the cornstarch and fold into the wet ingredients.
- Alternate with the soy milk and sifted flour. Finally add the raising agents, salt, and xanthan gum (if using). Gently fold until just combined.
- Divide the batter between the two tins and bake for 30-32 minutes, until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
Filling/Topping
- Whip the vegan cream with vanilla and a little icing sugar.
Assembly
- Spread jam and cream on the first sponge cake. Add a few fresh strawberry halves.
- Top with the second cake layer, decorate with more cream and strawberries. Or for a traditional look, use icing sugar instead.
Notes
- Soy milk works best, but any thin plant milk will do.
- For a whole-food frosting, try a cashew-based recipe. (Link here to another blogpost - 'How to make Cashew Frosting')
- Xanthan gum is only needed if you use a gluten-free flour mix without it.
And there you have it! A show-stopping vegan Victoria sponge that's as nutritious as it is delicious. It's perfect for a weekend treat or any time you need a little burst of joy. And don't forget, if you make it tag me on Instagram with #LazyCatKitchen. Let's get baking and eat well!