Recipes>Vegan Recipes
Victoria Sponge Cake
by The Happy Pear from The Happy Pear Vegan Cooking for Everyone
Total 30min
Cook 30min
A vegan take on an all-time classic bake, this Victoria sponge from The Happy Pear is made with a coconut milk filling and topped with fresh berries for a bright, summery taste.
Discover more delicious Vegan recipes
Vegan recipe inspiration for every meal
From the book
The Happy Pear Vegan Cooking for Everyone
The Happy Pear
Buy From
Tags
Ingredients
| For the sponge: | |
|---|---|
| 400g | plain white flour |
| 300g | caster sugar |
| 2 tbsp | baking powder |
| ½ tsp | baking soda |
| 200ml | unsweetened almond milk |
| 200ml | neutral-tasting oil |
| 1 tsp | vanilla extract |
| 1 tbsp | apple cider vinegar |
| For the filling and decoration: | |
| 2 × 400ml tins | full-fat coconut milk |
| 1 tbsp | maple syrup |
| ½ tsp | vanilla essence |
| 100g | raspberry jam |
| fresh berries |
Essential kit
You will need 2x 20cm springform cake tins.
Method
Preheat the oven to 180°C fan/400°F/gas 6. Grease and line 2x 20cm springform cake tins with non-stick baking paper.
Put the tins of coconut milk for the frosting into the fridge to allow the cream to separate and harden.
Mix all the dry ingredients together in a bowl, then sift them through a fine mesh sieve into a separate large bowl. Make a well in the centre.
Mix all the wet ingredients together, then add to the well in the centre of the dry ingredients. Using a spatula or a hand mixer, mix together until just combined.
Divide the mixture evenly between the two tins and bake in the preheated oven for 30 minutes, rotating the tins halfway through the cooking time to ensure they cook evenly. When done, a skewer inserted into the centre should come out clean – if not, they need to go back in the oven for a little longer, until the skewer comes out dry. Remove the cakes from the oven and set aside on a wire rack to cool in the tins for 10 minutes before turning out and allowing to cool completely before frosting.
Remove the tins of chilled coconut milk from the fridge, taking care not to shake the tins. Spoon off the hardened cream at the top of the tins and place in a bowl with the maple syrup and vanilla, mixing until smooth but being careful not to overmix, otherwise it can start to clump and slightly curdle.
Put one cooled cake on a cake stand or serving plate and add the jam filling to the top of the cake, spreading it evenly but not all the way to the edge, leaving about 1cm clear. Add half the cream, then, working your way out from the centre, spread it nearly to the edge in an even layer. Place the second cake on top, pressing it down lightly so the filling just comes to the edge. Then add your top layer of cream to the top of the cake, again working your way from the centre, spreading the cream to the edge. Add the berries to decorate and cut into slices to serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More The Happy Pear recipes
View all
Vegan Creamy Dauphinoise Potatoes
by The Happy Pear from The Veg Box: 10 Vegetables, 10 Ways
Vegan Stuffed Roasted Cauliflower Wellington
by The Happy Pear from The Veg Box: 10 Vegetables, 10 Ways
More Vegan Recipes
View all
Philip Khoury’s Macadamia Shortbread
by Philip Khoury from Beyond Baking
Pistachio Yule Log
by Philip Khoury from Beyond Baking
More Cake Recipes
View all
Pistachio Yule Log
by Philip Khoury from Beyond Baking
Boozy Mint Tiramisu
by Remi Idowu from Sugar & Spice
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
