Vegan Victoria Sponge Cake
This seasonal cake is an English cake classic and is perfect for any celebration. This gluten-free and Vegan Victoria Sponge Cake makes a delicious, buttery and tender cake with a thick layer of homemade strawberry jam.
Ingredients for Vegan Victoria Sponge Cake:
Sponge cake:
250 g vegan butter
200 g birch sugar
200 g gluten-free oat flakes
80 g buckwheat
100 g rice flour
3 tbsp sweet lupine flour
20 g arrowroot flour
2 tsp baking powder
1 pinch of salt
100 g unsweetened apple puree
200 ml oat milk
2 tbsp apple vinegar
zest of 1/2 a lemon
1 tsp vanilla essence
Strawberry jam:
350 g strawberries
1 tbsp agar-agar
100 g birch sugar
1 tbsp aceto balsamico
Buttercream:
90 g vegan butter
100 g birch icing sugar
1 tsp vanilla essence
Method:
Let’s start with the sponge cake first. Preheat the oven to 350 degrees and grease a round cake tin (24 cm or 9.5”) with some vegan butter or oil.
In a bowl, mix together the birch sugar, vegan butter, lemon zest and vanilla essence.
Using a food processor, process the rolled oats into fine oat flour. In a separate bowl, mix together the oat flour, buckwheat, rice flour, lupine flour, salt and baking powder. Mix the apple cider vinegar and oat milk and add to the dry mixture. Mix well and add the butter mix last. Mix well again and pour into the greased tin. Bake for about 45 minutes until the cake is nice and golden. Do the stickiness test to make sure the cake is baked all the way through. Remove from the oven and leave to cool completely.
Strawberry jam:
Remove the leaves and cut the strawberries into bite-sized pieces. Put 250 g of strawberries in a saucepan, mix with balsamic vinegar, birch sugar and agar agar. Bring to the boil over a low heat and simmer until the strawberries dissolve. Remove from the heat and add the remaining strawberries. Allow the strawberry jam to cool completely.
Buttercream:
Mix all the ingredients in a bowl. This is best done with an electric hand mixer.
Serve:
Remove the sponge cake from the tin and cut in half. Spread the buttercream on one layer and spread the strawberry jam on top. Finally, place the second half of the cake on top again.
Note:
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