Vegan Victoria Sponge Cake

This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl!

📝 Ingredients

• 1 1/3 cups (300ml) dairy-free milk (almond, oat etc.. work well)
• 1 tablespoons apple cider vinegar or lemon juice
• 3 1/3 cups (325g) self-raising flour
• 1 cup (200g) caster sugar
• 3/4 3/4 cup (150g) Crisco or Trex (solid vegetable baking fat) (, plus extra for greasing)
• 2 teaspoons vanilla extract
• 1 teaspoons baking powder
• 1/2 cup (100g) Crisco or Trex (solid vegetable baking fat)
• 1 1/8 cups (150g) powdered icing sugar (sifted)
• 1 teaspoons vanilla extract
• 4 tablespoons strawberry jam

👨‍🍳 Instructions

1. 1Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
2. 2Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
3. 3In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.
4. 4Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
5. 5--- For the filling: ---
6. 6Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.
7. 7--- To assemble: ---
8. 8Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.
9. 9Sift a dusting of icing sugar over the top layer.