How to make a fluffy 100% naturally plant based Victoria Sponge

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.

Preheat the oven and line springform tins with baking paper.

In a bowl, whisk together all-purpose flour, caster sugar, cornstarch, bicarbonate of soda, salt, and baking powder.

For the liquid component, blend plant-based milk, peanut oil, sweet potato, vinegar, brown sugar, and vanilla extract until smooth.

Gently mix the creamy liquid into the dry ingredients until just combined, avoiding overmixing.

Pour 450 grams (1 pound) of batter into each prepared 20 cm (8 inch) springform tin.

Rotate the tins to help level the batter before baking.

Bake the cakes until golden and a skewer comes out clean, about 20-25 minutes.

Let the cakes cool on a wire rack.

Run a knife along the edges of the springform to release the cakes after cooling slightly.

Trim the top of one cake layer to make it flat.

Spread raspberry jam evenly over the top of the flat cake layer, using the springform tin as a guide.

Place fresh raspberries evenly spaced on top of the jam.

Pipe rich vanilla bean cream in between the raspberries and create a spiral on top.

Dot additional fresh raspberries into the cream for extra flavor.

Place the second cake layer on top and dust with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens