This vegan victoria sponge cake is perfect to bake during isolation and is a favourite amongst the Ethea team!
550g plain flour
350g golden caster sugar
2tsp baking powder
2tsp bicarb soda
1 ½ tsp salt
150ml light olive oil
400ml unsweetened plant-based milk
3tbsp vanilla extract
2tsp apple cider vinegar
5tsp raspberry jam
50g fresh raspberries
Icing sugar, to dust
For the vanilla buttercream:
75g dairy-free butter
75g vegetable shortening (such as Trex)
300g icing sugar
2tsp vanilla paste or extract
A large pinch of salt
Preheat oven to 180, line 2x 20cm cake tins with parchment paper. Prep the cooling rack, stand mixer or hand-held beaters.
First make your cake batter – Tip the flour, sugar, baking powder bicarbonate of soda and salt into a bowl and mix well. Pour the oil, milk, vanilla extract and vinegar into a separate bowl and mix together. Pour the wet ingredients into the dry ingredients and mix well.
Divide the batter between the two cake tins. Place the tins in the oven and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Take the tins out of the oven and put them on a cooling rack to cool to room temperature.
Now make the buttercream filling. Put the dairy-free butter and vegetable shortening in the mixer or a bowl and beat until smooth. Gradually add the icing sugar while continuing to beat the butter. Once all the icing sugar is mixed in, add the vanilla paste and salt and stir. Put the bowl in the fridge to chill.
When you’re ready to serve the cake, take the buttercream out of the fridge, Use a knife to level the top of one of the cooled cakes so the other one will sit correctly on it. Place the levelled cake on a serving plate and spread the top with a thick layer of the buttercream. Spoon the jam over the cream. Place the second cake on top and sift over some icing sugar. Decorate with raspberries.