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Victoria Sponge Cake
Sometimes, all you need is cake and being on a Vegan diet, we are always on a mission to find the best dairy free cake recipes ever.
Especially when it comes to vegan victoria sponge recipes...it seems to be quite hard to get that light and fluffy texture. But don't you worry... here at BOSH! we have only gone and cracked it (or 'not' cracked it should we say).
This plant based victoria sponge is a 100% egg free cake recipe- and it's so good that we don't think you're friends will even know it's vegan!
- 3 cups self-raising flour
- 1 cup caster sugar
- 1 tsp baking soda
- 2 tsp vanilla extract
- 3 tbsp golden syrup
- 1/2 cup sunflower oil
- 1.75 cups nut milk (your choice, any will do)
- 1 cup dairy free butter
- 1.5 cup powdered sugar
Middle & Top
- Strawberry jam
- Strawberries (halved)
Put all the cake ingredients in a food processor & whizz them up into a liquid.
Pour equal amounts of the mixture into well greased cake tins.
Bake the cakes at 180℃ (352℉) for 40 minutes.
Put the icing ingredients into a bowl & mix them together with a fork (if you have a hand blender, use that, it will make your icing come together perfectly!)
Put the icing in the fridge until it’s chilled.
Take the cake out of the oven & let it chill to room temperature.
Spread a layer of Jam on the top of one of the cakes & a layer of icing not the bottom of the other.
Sandwich the cakes together (don’t squeeze them though!)
Cover the cake with the rest of the icing - be as neat or as messy as you want - it’s your cake!
Decorate the cake with the strawberries.
Cut into slices & serve immediately with a cup of tea. BOSH!