Vegan Sponge Cake

  • Preparation Time30 mins
  • Cooking Time40 mins
  • Serves24
  • DifficultyMedium
500ml soya milk (sweetened)
2 tsp cider vinegar
360g plain flour
50g cornflour
2 tsp baking powder
1 tsp bicarbonate of soda
450g caster sugar
160ml sunflower oil
4 tsp vanilla extract

For the frosting

125g margarine (this needs to be the stuff that looks like a pack of butter, not the spreadable stuff in tubs as this will disintegrate!)
125g vegetable shortening (TRex is the best)
2 tsp vanilla extract
400g icing sugar

1. Measure the soya milk into a jug and whisk in the cider vinegar gently with a balloon whisk or a fork. The milk should start to thicken slightly.

2. Sieve the flour, cornflour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and combine, making a well in the centre of the dry ingredients.

3. Add the sunflower oil and vanilla extract to the thickened soya milk and whisk to combine.

4. Pour the wet ingredients into the well in the centre of the dry ingredients and stir gently with a wooden spoon until no lumps remain.

5. Divide the cake mixture between two lined sandwich tins and bake in a pre-heated oven at 180°C for 30-45 minutes. Check the cake after 30 minutes. The cakes are done when they are risen and a skewer inserted into the centre of the cake comes out clean.

6. Allow the cakes to cool for 15 minutes in their tins before turning them out onto a wire rack to cool completely.

7. Start by thoroughly creaming the butter until no little lumps of butter are remaining, which should take approximately three minutes. Using the paddle attachment (if you are using a freestanding mixer) begin by creaming the butter on a low speed to start the process for about 30 seconds, then stop the mixer and scrape down the butter from the sides of the bowl before beating on a higher speed for about two-three minutes more. Beat the vanilla extract into the butter for 30 seconds.

8. Add the icing sugar to the creamed butter in thirds, mixing for at least two minutes after each addition to ensure that the icing is completely incorporated before adding the next third. When you have all of your sugar in, turn the mixer up to a nice high speed and let it beat the buttercream for a good five minutes to make it extra fluffy.

9. Cut the peaks off of your sponge cakes and top one with vegan vanilla buttercream and the other with jam before sandwiching them together. Dust the top of the cake with a little icing sugar and you will have a delicious vegan victoria sponge to enjoy with your afternoon tea!

Recipe courtesy of Charlotte White

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