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Flora_Vegan_Victoria_Sponge_Cake_1_50

The ultimate victoria sponge cake

This cake is ideal for just about any occasion, from birthday celebrations, afternoon tea or for just surviving another week of lockdown!

This recipe from Flora makes the most delicious cake every time, it’s the perfect vegan treat and is made using Flora Original, which is made from 100% natural ingredients and:

  • Certified vegan, dairy-free and gluten-free
  • Delicious for spreading, baking and cooking
  • Certified vegan, dairy-free and gluten-free
  • Naturally rich in Omega 3 and contains Omega 6
  • Contains vitamins A & D

Flora_Vegan_Victoria_Sponge_Cake_1_50

Ingredients

For the sponge:

200 grams Flora Original

300 grams golden caster sugar

200 grams soya yogurt, room temperature

200 grams dairy-free milk, room temperature

fresh red fruits (optional)

1 vanilla pod

2 teaspoons baking powder

400 grams self-raising flour

lemon zest

For the buttercream:

150 grams Flora Original, fridge temperature

200 grams icing sugar

jam (strawberry/raspberry/blackberry)

Instructions

1

Heat oven to 180°C / 350F / Gas Mark 4. Grease and line two round 20cm or 22cm cake tins.

2

Scrape the vanilla seeds from the pod and set aside. Zest the lemon and set aside.

3

In a food mixer, beat the Flora Original and sugar for 3-4 minutes, until pale and fluffy.

4

Mix the flour and baking powder in a bowl.

5

In another bowl, mix together the yogurt, milk, vanilla seeds and lemon zest.

6

Take a third of the yogurt mixture and a third of the flour. Fold in gently to the spread and sugar mix, using a spatula.

7

Repeat the process 2 more times until all ingredients are incorporated.

8

Divide the mixture between the two tins.

9

Bake for 25-30 minutes until an inserted skewer or knife comes out clean.

10

Let the cakes cool down for 15 minutes in the tin. Then place onto a cooling rack and leave to cool completely.

11

To make the buttercream filling:

Beat the Flora spread, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy. When the cakes are completely cool, spread the jam over the bottom cake. Top it with the fluffy buttercream. Carefully sandwich the two cakes, and sprinkle the top with icing sugar. You can decorate the cake with some fresh red fruits.

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