A British classic, this vegan friendly Victoria sponge recipe is good enough for the Queen herself! Somehow - it tastes even better than it looks! (And we can all agree it looks pretty darn gorgeous). The sponge is fluffy, the dairy free buttercream is sweet and smooth, we can guarantee it's going to be your new favourite cake! Perfect with a cup of tea (Henry would disagree because he's a very strange man who doesn't enjoy tea), this recipe makes a lot of buttercream. It's going to get messy when you lather it on thickly - but that's all part of the fun! We topped ours with fresh raspberries so if anyone asks it's a healthy fruit salad. A great dairy free cake recipe for kids too!
<item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>2 tsp bicarbonate of soda<item-todo-done><item-todo-done>1 ½ tsp salt<item-todo-done><item-todo-done>3 tbsp vanilla extract<item-todo-done><item-todo-done>2 tsp apple cider vinegar<item-todo-done><item-todo-done>550g plain flour<item-todo-done><item-todo-done>350g golden caster golden<item-todo-done><item-todo-done>150ml light olive oil<item-todo-done><item-todo-done>400ml plant-based milk<item-todo-done>
<item-todo-done>2 tsp vanilla paste or extract<item-todo-done><item-todo-done>5 tbsp raspberry jam<item-todo-done><item-todo-done>75g plant-based shortening (aka Trex)<item-todo-done><item-todo-done>300g icing sugar<item-todo-done><item-todo-done> large pinch sea salt<item-todo-done>
<item-todo-done>50g raspberries<item-todo-done><item-todo-done> icing sugar to dust<item-todo-done><item-todo-done>75g plant-based butter<item-todo-done>
Preheat oven to 180°C | Line 2 x 20cm cake tins with parchment paper | Cooling rack | Stand mixer or electric hand-held beaters