VEGAN VICTORIA SPONGE CAKE | THE HAPPY PEAR

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought fruit spread

Fruit puree is a natural option with no added sugar.

Sift 400 g of white flour into a mixing bowl.

Add 2 tablespoons of baking powder to the flour.

Prepare a flax egg by mixing 6 tablespoons of ground flax seeds with 18 tablespoons of water and let it sit to coagulate.

In another bowl, combine 400 ml of maple syrup and 400 ml of sunflower oil.

Add 1 teaspoon of vanilla extract to the wet mixture and mix well.

Combine the wet and dry ingredients, mixing until just combined.

Divide the batter evenly between two 8-inch springform tins, approximately 640 g in each.

Preheat the oven to 180°C (350°F) and bake for 25 minutes.

Let the cakes cool completely before removing them from the tins.

Prepare the vegan cream by straining 400 ml of soy yogurt through cheesecloth or a fine mesh to remove excess water.

In a blender, combine the strained soy yogurt, 200 ml of soy cream cheese, and 100 ml of maple syrup.

Squeeze half a lemon into the mixture and blend at a slow speed while gradually adding 100 ml of melted coconut oil until emulsified.

Spread a generous layer of raspberry jam on top of one cake layer.

Add a layer of the vegan cream on top of the jam.

Place the second cake layer on top and spread more vegan cream on it.

Top with fresh fruit and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens