How to Make a Vegan Victoria Sponge Sandwich Cake

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

jam

🥗Healthier: fruit spread

💰Cheaper: homemade jam

Fruit spread can be lower in sugar.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

Preheat the oven to 160°C (320°F) for a fan oven, or higher for a conventional oven.

Weigh out all ingredients: 225g cake flour, 225g caster sugar, and prepare the egg replacer equivalent to 4 eggs.

Mix the egg replacer and let it sit for about 15 minutes.

Sift the cake flour and baking powder onto baking paper to avoid flour flying everywhere.

In a mixing bowl, combine the dairy-free margarine and sugar, then add the vanilla extract.

Add the dry ingredients to the wet mixture and mix until a drop consistency is achieved.

Grease a tray and line it with baking paper, then pour the batter into the tray.

Smooth the batter with an offset spatula to ensure it is even and flat.

Bake in the preheated oven for about 20 minutes, checking for doneness before the full time.

Allow the cake to cool before filling it with jam and buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens