plant-based recipes and mindful living

Raspberry Vegan Victoria Sponge

Raspberry Vegan Victoria Sponge

I turned vegan nearly four years ago. Around that time I made my sister a vegan victoria sponge not to dissimilar to the one below. I was determined to not miss out on the food I was used to. To be honest, when I made the decision to give go vegan most people thought it was a phase, even I probably wasn’t wholly convinced how long I’d be able to stick to it. But, here I am, four years on and I haven’t looked back. Sure, there is food I miss occasionally, but not enough to warrant me eating it.

I made this cake last week to celebrate my friend’s birthday. It’s not quite a true Victoria sponge, as I popped some raspberries into the sponge mixture, creating quite a dense and moist sponge rather than light and fluffy one. But, needless to say it was a success and very much enjoyed, so I thought I’d share it. I used some almond soya yoghurt and it gives it a delicious hint of almonds, reminiscent of a bakewell tart – perfect!

Raspberry Vegan Victoria Sponge

300g plain flour
1 tspn baking powder
150g caster sugar
100ml vegetable oil
1 tspn vanilla extract
250ml almond soya yoghurt
100ml oat milk

For the icing:
100g vegan margarine
150g icing sugar
1 tspn vanilla extract

2 tbsp Strawberry jam
225g Raspberries
100g Strawberries

  • Pre-heat the oven to 180C and line a 7 inch cake tin.
  • In a large mixing bowl, add the dry ingredients; flour, baking powder and sugar.
  • Add the oil, yoghurt, vanilla extract and milk and stir together. Add half of the raspberries.
  • Pour the mixture into the cake tin, and cook in the oven for 40-45 minutes or until a skewer comes out clean.
  • Turn the cake out onto a wire rack and leave to cool completely. 
  • Once cooled cut the cake in half.
  • In a large bowl, add the margarine, icing sugar and vanilla extract, mix together using a blender or fork until smooth.
  • Spread the strawberry jam onto one side of the sponge. On the other half spread half of the buttercream filling. Place the two sides together then spread the remaining buttercream on the top of the cake.
  • Decorate using the remaining raspberries and the strawberries.

Keep in an airtight container.

Enjoy!

Veronica x

 

 


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