Vegan Victoria sponge cake

Name: Vegan Victoria sponge cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 100 ml sunflower oil (plus extra to grease); 100 g ready-made apple purée (we used Clearspring); 200 ml unsweetened soy milk; 1 lemon (finely grated zest, plus 1 tbsp juice); 175 g caster sugar; 300 g self-raising flour; 3/4 tsp baking powder; 10 g freeze-dried raspberry pieces; 70 g plant butter (we used Flora); 140 g icing sugar (sifted, plus extra to dust); 4 tbsp raspberry jam

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Vegan Victoria sponge cake

Light, springy and seriously moreish, this vegan Victoria sponge is packed with fresh lemon flavour, vegan buttercream and raspberry jam.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 14 serves

Ingredients Method

Ingredients

100 ml sunflower oil plus extra to grease
100 g ready-made apple purée we used Clearspring
200 ml unsweetened soy milk
1 lemon finely grated zest, plus 1 tbsp juice
175 g caster sugar
300 g self-raising flour
3/4 tsp baking powder
10 g freeze-dried raspberry pieces
70 g plant butter we used Flora
140 g icing sugar sifted, plus extra to dust
4 tbsp raspberry jam

Method

Heat the oven to 160°C fan/gas 4. Grease and line the cake tins with oil and baking paper. In a jug, whisk together the apple purée, soy milk, lemon zest and juice and oil. Set aside for 5 minutes.
In a separate bowl, sift together the sugar, flour, a pinch of salt and baking powder, then add the raspberry pieces, saving some to garnish. Pour in the milk mixture and stir until smooth, then divide the mixture between the cake tins and smooth the surface. Bake for 25-30 minutes until golden and springy, then transfer to a wire rack to cool completely.
To make the filling, beat the butter with the lemon zest and juice until creamy, then add the icing sugar and continue to beat until pale and fluffy.
To assemble, put one of the cakes upside-down on a serving platter, so the flattest side is facing the platter. Spread the top of it with the buttercream, then top with jam. Put the second cake on top (with the flattest side facing up) and dust with icing sugar. Decorate with the reserved raspberry pieces.