Healthy Victoria Sponge Cake (VEGAN)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrients and fiber.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought spread

Fruit puree offers a healthier, lower-sugar alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey provides natural sweetness with fewer processing steps.

Preheat the oven to 350°F (175°C).

Grease and line two round cake pans with parchment paper.

Blend soymilk and medjool dates until smooth.

Add cashew butter and vanilla extract, mixing well.

Sift together flour, baking powder, and baking soda, then fold into the mixture gently.

Divide the batter evenly between the prepared pans.

Bake for 20-25 minutes or until a toothpick comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Spread vegan strawberry jam on top of one cake layer.

Place the second layer on top and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens