The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon. And if it's good enough for Queen Vic, it's good enough for us.
But how do you make a vegan Victoria Sponge?
Our friends at OGGS have cracked it. They make chickpea water, aka Aquafaba, and it works EVERY time. Perfect for vegan baking, simply whip and whisk just like an egg in your favourite recipes.
Wave goodbye to stodgy vegan bakes with this lighter-than-air classic Victoria Sponge, filled with creamy vanilla frosting and juicy fresh strawberries.
Be sure to check out our other tasty recipes that are perfect for a Jubilee feast!
For the sponge
- 50ml OGGS® Aquafaba
- 300g caster sugar
- 200g coconut yoghurt (we used Coconut Collab plain Coconut Yoghurt)
- 1 tbsp vanilla extract
- 200g dairy-free spread, plus extra for greasing (Pure Dairy Free, Perfect for Baking is great in this cake)
- 400g self-raising flour
- 2 tsp baking powder
For the icing
- 150g dairy-free spread
- 300g icing sugar, plus extra for dusting
- 1 tbsp vanilla extract
- 6 tbsp strawberry jam
- 300g strawberries, hulled and roughly chopped (optional)
- Preheat the oven to 180°C, 160°C fan, gas 4. Grease and line x2 20cm springform cake tins with dairy-free spread and greaseproof paper. Weight out all the ingredients into separate bowls.
- In a medium sized, scrupulously clean bowl, use an electric whisk to beat the OGGS®Aquafaba for 2 mins until it is white, fluffy and firmly holding its shape. Add 3 tablespoons of the measured caster sugar, 1 tablespoon at a time, beating between each addition until well incorporated. Set aside.
- Mix together the coconut yoghurt and vanilla extract.
- In a separate large bowl, beat the dairy-free spread and remaining caster sugar together for 3-5 mins until pale and fluffy. Gradually add the coconut yoghurt and vanilla mix, whisking between each addition, adding a tablespoon of the weighed flour if the mix starts to separate. Whisk in the remaining flour and baking powder until you have a smooth batter.
- Using a large metal spoon, fold 1/3rd of the whisked OGGS® Aquafaba into the batter until evenly combined, then gently fold in the remaining Aquafaba until you have a smooth, fluffy batter. Divide the mix between the prepared cake tins, smooth the tops with the back of a spoon and bake on the middle shelf of the oven for 35-40 mins until golden, risen and a skewer comes out cleanly when inserted in the middle. Cool in the tins for 15 mins then remove to a wire rack and set aside to cool fully.
- To make the frosting, beat the dairy-free spread for 1 min until pale and smooth. Sift in the icing sugar, add the vanilla extract and beat for 5 mins until pale and fluffy.
- Spread the frosting over one of the cooled cakes, top with the jam and a handful of strawberries then sandwich with the second cake. Pile the remaining strawberries on top and dust with a little icing sugar to serve.
- Freeze your un-iced sponges for up to 2 months. Defrost at room temperature before icing ready to serve.
- If you’re planning on eating this cake over a few days then serve the strawberries on the side.
- Store in an airtight container in the fridge for up to 5 days.
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