Just because it’s vegan doesn’t mean it can’t be delicious.
Vegan spongecake, one of the most popular plant-based and dairy-free recipes those with a sweet tooth and fondness for cakes and a vegetarian diet enjoy, are wonderfully light, moist, and fluffy. They’re also low-calorie and contain no animal ingredients. These spongecakes are great for a sweet dessert, or as a base for your favorite breakfast dishes.
A vegan cake recipe that is not only delectable but also easy to make. This vegan victoria spongecake recipe is the best vegan recipe I have ever tried. This vegan cake is a rich and moist cake with a buttery whipped frosting that will have your mouth watering. It doesn’t need cake decorating anymore as the flavor will surely pop out despite add-ons. It is so easy to make and it’s always a hit with friends and family members!
With the help of this article, you will be taught how to prepare one. Let’s start baking!
What You’ll Need To Accomplish The Recipe
There is no denying that these vegan spongecakes are not only delicious but they are also easy to make. The batter has a soft, fluffy consistency that makes it easy to create fluffy and light cakes without the use of any eggs or dairy products. Sugar can also exit the scene! They can be made primarily with any type of plant-based milk or oil.
Here are the ingredients you will need to successfully baking this recipe:
- 150g dairy-free spread (prepare extra)
- 300ml dairy-free milk (e.g. vegan buttermilk)
- 1 tbsp cider vinegar
- 1 vanilla pod, seeds scraped
- 300g self-raising flour
- 200g golden caster sugar
- 1 tsp bicarbonate of soda
For the filling, you might need:
- 100g dairy-free spread
- 200g icing sugar, plus extra for dusting
- 4 tbsp jam, we used strawberry
This vegan cake recipe is easy to make and can be enjoyed by the entire family. It is not only delicious but also good for your health. Just follow the steps that will be expounded in this section to be able to make this vegan sponge cake recipe.
Pre-heat oven to 180C/160C. Line a baking sheet with some parchment paper, and then grease the surface with a dairy-free spread. You’ll need to use 2 x 20cm sandwich tins.
Add dairy-free milk to a jug and add vinegar, leave for a few minutes until it looks like some of the liquid has gone towards producing lumps. Add half of the vanilla seeds and all the other cake ingredients to a large bowl. Then pour over the milk mixture. Beat the mixture with an electric beater or a wooden spoon until it’s smooth.
The cake batter should be divided between your two tins, then baked in the center of the oven for 30-35 minutes. You may need to assess its readiness using a skewer, and it should emerge clean from the middle of the cake after your insert it to be able to classify it as done. Let them cool until they can be handled.
Note: Baking the cake layer sets in advance so all you have to do is assemble is advisable!
Just as the cakes are cooling down, start preparing the cream filling. First, whisk or beat together the dairy-free spread and icing sugar until they have been combined thoroughly and have a nice pale color. Next, add in the remaining vanilla seeds and continue to whisk or beat until they are mixed evenly throughout. Stir, but try not to overwork the mixture, because doing so can ruin it. If the mixture is too firm, however, you may want to employ electric beaters for lighting. Add 1-2 tbsp of dairy-free milk when whisking, if that is the case.
Note: There can be a lot of variation in dairy-free spreads so it’s best to assess first what will happen with the consistency of the mix before using an electric beater.
In order to create a perfect cake, it is important to spread the jam onto the cooled sponges and top them with the buttercream frosting. This will ensure that they fit nicely and without any gaps or bumps. The other sponge must then be placed on top of the first one for support.
When preparing for slicing and eating, sprinkle on the assembled cake a little icing sugar or caster sugar. It will add more dimension and flavor!
Now, your awesome and delicious vegan sponge cake is ready to be served!
Unlike many traditional sponge cake recipes, which include eggs, flour and butter, this vegan sponge doesn’t. Despite this fact, it’s still super soft and moist, so it’s worth the extra time to make.
With this vegan recipe, you will be able to treat your loved ones to a Victoria sponge cake crafted with vegan ingredients, which is not just exciting but also healthy. This easy recipe is perfect for afternoon tea, or a coffee morning, but you are free to make it anytime you want!
Satisfy your cravings through this simple yet delicious vegan sponge cake!