The Ultimate Vegan Victoria Sponge

• Vegetarian

• Produce

  • 1/2 Lemon, Zest of

• Condiments

  • 450 g Margarine, dairy free
  • 1 Strawberry or raspberry jam

• Baking & Spices

  • 300 g Caster sugar
  • 200 g Icing sugar
  • 300 g Self raising flour
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 tsp Milled chia or flax seeds, ground

• Dairy

  • 200 g Yoghurt, dairy-free

Found on thevegspace.co.uk

Ingredients

• 1 tsp ground/milled chia or flax seeds
• 200g dairy-free yoghurt (I used Alpro soya yoghurt)
• 300g dairy-free margarine (Stork block margarine or Tomor are excellent)
• 300g caster sugar
• 1 tsp vanilla extract
• 300g self-raising flour
• For the buttercream:
• 150g dairy-free margarine
• 200g icing sugar
• zest of half a lemon
• strawberry or raspberry jam

Directions

• Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 20cm cake tins.
• In a small bowl, mix together the chia or flax seeds and yoghurt and set aside for 5 minutes or so until the mixture turns gloopy.
• In a food mixer, beat the margarine and sugar together for 3-4 minutes, (yes, really!), until pale and fluffy.
• Add the yoghurt & chia/flax seed mixture, and the vanilla extract, then add them to the mixer and beat. (If the mixture looks curdled just add a few tablespoons of the flour to the mix and beat again).
• Add the flour, (the remainder if you have added some already), and slowly fold it into the mixture, until fully combined.
• Divide the mixture between the two tins, and bake for 15-20 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
• To make the buttercream, just beat the margarine, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
• When the cakes are completely cool, (a few hours at least), smother the top of one with plenty of jam, then smother the buttercream over the bottom of the other cake. Carefully sandwich them together, then sprinkle the top of the cake liberally with icing sugar.