Victoria Sponge Cake

This Victoria Sponge Cake is my absolute favourite bake so far. If you're looking for a sponge cake that doesn't taste 'vegan' or 'gluten-free' (but is), then this is it. 

Ingredients: 

300g dairy-free margarine
300g gluten-free plain flour
200g caster sugar
1 tsp vanilla extract
200g soya yoghurt
1 lemon
2 tbsp baking powder


For the buttercream
100g dairy-free margarine
200g icing sugar

Raspberry Jam

Method:

1. Preheat the oven to 175° C (fan). Line 2 20cm inch cake tins. 
2. Whisk the sugar and butter together in a bowl, until light and fluffy. 
3. Fold in the flour and baking powder. 
4. Add the vanilla extract, yoghurt and lemon juice and mix until completely combined (I used a hand whisk). 
5. Divide the mixture between the two cake tins and bake for 20 minutes. 

6. While baking, make the butter cream by mixing the margarine and icing sugar together. 
7. WAIT for the cake to cool once baked. Turn them out of the tins to speed up the process...

8. Then spread the buttercream on one side, and the jam on the other. Assemble. 

9. EAT

The verdict: 

Was it easy? 

Yes! I've made a Victoria Sponge many time before, but this was the first vegan/gluten-free version I've tried. It was quick, easy, not-too-messy, and the best part was eating it. 

Did it taste good? 

Yep. It tasted exactly like a Victoria Sponge should. The sponge was light and fluffy, and not at all dense, like some vegan cakes can be. 

Cake in three words:

Spongey, moreish, classic