Eggless Victoria Sponge Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-brand jam

Fruit puree is lower in sugar and more natural.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

Grease two cake tins with greaseproof paper.

Melt unsalted butter and add it to a mixing bowl.

Add sugar to the melted butter and mix together without an electric whisk for about 2 minutes until pale and fluffy.

In another bowl, combine self-raising flour and about 1 teaspoon of baking powder.

Mix apple cider vinegar into the milk to create an egg substitute.

Add a bit of the flour mixture and a bit of the milk mixture to the butter and sugar mixture, folding it in turn by turn until well combined.

Continue mixing until the batter is mostly smooth with some lumps remaining.

Divide the batter evenly between the two greased cake tins.

Bake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, checking with a skewer for doneness.

Allow the cakes to cool in the tins for about 15 minutes before transferring them to a wire rack to cool completely.

Prepare buttercream icing by mixing butter and gradually adding powdered sugar with an electric whisk.

Spread strawberry jam on one of the cooled cake layers.

Spread buttercream icing on top of the jam layer and place the second cake layer on top.

Dust the top layer with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens