Vegan Victoria sponge

vegan Victoria sponge

Serves 12

  • 300 g dairy-free margarine, (suitable for baking), plus extra for greasing

  • 300 g gluten-free plain flour, plus extra for dusting

  • 300 g golden caster sugar

  • 2 vanilla pods

  • 200 g soya yogurt

  • Zest of

  • 2 lemons

  • 2 teaspoons gluten-free baking powder

  • ½ teaspoon xanthan gum

  • Optional:

  • rice milk

  • For the filling:

  • 200 g icing sugar, plus extra for dusting

  • 100 g dairy-free margarine

  • 100 g fresh raspberries

  • 4 tablespoons raspberry jam

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.



In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it's a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.



Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar into a large bowl, then add the margarine and beat until smooth. If it's a little thick, add a splash of milk to loosen.



Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries. Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with a few raspberries, if you like, then serve.



Find more vegan recipes

Nutritional Information

Vegan Victoria sponge

Vegan, gluten-free, dairy-free and delicious

More Mother\'s day recipes >
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If you want a Victoria sponge recipe that tastes incredible, but is vegan, gluten-free and dairy-free too, then this is the one for you!
Serves 12
50m (plus cooling)
Super easy
Method

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it's a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar into a large bowl, then add the margarine and beat until smooth. If it's a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries. Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with a few raspberries, if you like, then serve.

Find more vegan recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 466 23%
  • Carbs 70.9g 27%
  • Sugar 49.4g 55%
  • Fat 20.3g 29%
  • Saturates 4.8g 24%
  • Protein 2.1g 5%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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