1 ⅓cups(300ml) dairy-free milkalmond, oat etc.. work well
1tablespoonsapple cider vinegar or lemon juice
3 ⅓cups(325g) self-raising flour
1cup(200g) caster sugar
¾¾cup(150g) Crisco or Trex (solid vegetable baking fat), plus extra for greasing
For the filling
½cup(100g) Crisco or Trex (solid vegetable baking fat)
1 ⅛cups(150g) powdered icing sugarsifted
icing sugar, to decorate
Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.
Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the filling:
Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.
Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.
Sift a dusting of icing sugar over the top layer.
How long will vegan Victoria sponge keep? Store it in an airtight container for up to 4 days.
You can use any jam you like in the cake, from raspberry to apricot (or even carrot jam!). But strawberry is the most traditional.
Feel free to sprinkle the top of the cake with caster sugar instead of powdered sugar
Strawberries make a nice decoration for the top of the cake
Serve it as a vegan birthday cake or with afternoon tea