How to make a Vegan Victoria Sponge Cake

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.

Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 22cm cake tins.

In a food mixer, beat the margarine and sugar together for 2-3 minutes until pale and fluffy.

Add the yoghurt, soya milk, and vanilla extract, then the flour and baking powder. Mix until fully combined, (don't beat it, just a slow mix).

Divide the mixture between the two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Remove from the oven and turn out onto a cooling rack.

Beat the margarine and icing sugar in a food mixer for 3-4 minutes until very light and fluffy.

When the cakes are completely cool, (a few hours at least), smother the bottom layer with plenty of jam.

Pipe or spread the buttercream over the jam, then carefully sandwich the cakes together. Sprinkle the top of the cake liberally with caster sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens