Name: Vegan Victoria Sponge Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 370 ml Plenish Oat Milk; 1 tbsp apple cider vinegar; 330 g self raising flour; 1 1/4 tsp baking powder; 1/2 tsp flaked sea salt; 150 g vegan block butter (soft); 220 g golden caster sugar; 2 tsp vanilla extract; 250 ml / 1 cup vegan whipping cream (we used Elmlea plant); 2 tsp vanilla extract; 1 - 2 tbsp icing sugar (to taste); 6 tbsp strawberry or raspberry jam; 400 g fresh strawberries (halved or quartered)

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Are you a hosting a feast fit for a queen? Then this gorgeous Victoria sponge cake featuring Plenish Oat Milk has your name all over it!

Duration55 mins

Cook Time45 mins

Prep Time10 mins

Servings people

Ingredients

SPONGE

370 ml Plenish Oat Milk
1 tbsp apple cider vinegar
330 g self raising flour
1 1/4 tsp baking powder
1/2 tsp flaked sea salt
150 g vegan block butter soft
220 g golden caster sugar
2 tsp vanilla extract

FILLING / TOPPING

250 ml / 1 cup vegan whipping cream we used Elmlea plant
2 tsp vanilla extract
1 – 2 tbsp icing sugar to taste
6 tbsp strawberry or raspberry jam
400 g fresh strawberries halved or quartered

Instructions

METHOD

Preheat the oven to 350°F / 180°C / 160 fan. Line the bottom of two non-stick 20 cm cake pans with parchment paper. Grease the parchment and sides of the tins with vegan butter.
Combine the oat milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk.
Sift the self raising flour into a mixing bowl and add the baking soda and salt. Mix to combine.
Add the soft butter and sugar to a stand mixer and beat until light and fluffy, about 2 minutes. Option to use an electric hand whisk if you prefer.
Once whipped, fold in about 1/3 of the oat milk mixture and 1/3 of the flour mix. Use a spatula to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract. NOTE: doing it in stages will prevent the batter clumping. Do not over mix as this will make the sponge denser.
Divide the mixture between the two tins and bake until a toothpick comes out clean, about 30-35 minutes. Allow the cakes to cool down in the tins for 15 minutes then transfer to a wire rack to fully cool.

FILLING / TOPPING

Using a stand mixer or electric whisk, whip chilled vegan whipping cream until thick.
When the cakes are cooled, spread the jam onto the top of one, a few quartered strawberries if you wish, and top with half of the cream. Place the second sponge on top and the rest of the cream.
Decorate with fresh strawberries and optional sprinkling of icing sugar and / or lemon zest.

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