News, Recipes

Recipe: The Perfect Vegan Victoria Sponge


For the sponge:
200 grams Flora Original
300 grams golden caster sugar
200 grams soya yogurt, room temperature
200 grams dairy-free milk, room temperature
fresh red fruits (optional)
1 vanilla pod
2 teaspoons baking powder
400 grams self-raising flour
lemon zest

For the buttercream:
150 grams Flora Original, fridge temperature
200 grams icing sugar
jam (strawberry/raspberry/blackberry)

Heat oven to 180°C / 350F / Gas Mark 4. Grease and line two round 20cm or 22cm cake tins.
Scrape the vanilla seeds from the pod and set aside. Zest the lemon and set aside.
In a food mixer, beat the Flora Original and sugar for 3-4 minutes, until pale and fluffy.
Mix the flour and baking powder in a bowl.
In another bowl, mix together the yogurt, milk, vanilla seeds and lemon zest.
Take a third of the yogurt mixture and a third of the flour. Fold in gently to the spread and sugar mix, using a spatula.
Repeat the process 2 more times until all ingredients are incorporated.
Divide the mixture between the two tins.
Bake for 25-30 minutes until an inserted skewer or knife comes out clean.
Let the cakes cool down for 15 minutes in the tin. Then place onto a cooling rack and leave to cool completely.

The filling:
To make the buttercream, beat the Flora spread, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
When the cakes are completely cool, spread the jam over the bottom cake. Top it with the fluffy buttercream.
Carefully sandwich the two cakes, and sprinkle the top with icing sugar. You can decorate the cake with some fresh red fruits.

You may also like...