Treat yourself to this delicious vegan victoria sponge cake that is 100% vegan and gluten-free! It makes a tasty afternoon snack! It has taken me 2 days and 2 ovens but I have finally done it! Hope you enjoy this recipe!
Vegan Victoria Sponge Recipe
Sponge Cake Ingredients
100g Buckwheat flour
300g White rice flour
200g Golden caster sugar
4tsp Baking powder
2tbsp Coconut oil + extra for greasing
3tbsp Ground flaxseed + 600ml water (3 flax eggs)
Strawberry Jam Ingredients
100ml Water
100g Strawberries
50g Golden caster sugar
Vegan Cream Ingredients
100g Cashew nuts
1 Ripe banana
Instructions
Soak the cashew nuts in water overnight.
Preheat the oven to 200C/180C fan.
Grease two 20cm springform cake tins with coconut oil.
Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.
With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.
Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.
While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.
While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.
Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!
Store in an airtight container and eat within 3-4 days.
