I love a good ole Vicky Sponge, it was the first recipe I ever posted here. I honestly don’t think you can go wrong with it, so it seemed only fitting to find a decent vegan recipe for this classic bake. I’ve tried out a few different recipes and this is the one I found had the best results, I found it on the Tesco web-site, who knew?! A really light and fluffy delicious cake, go make it!
400g self raising flour 1 1/4 tsp bicarbonate of soda
250g caster sugar
115ml sunflower oil
400ml dairy-free milk egg almond or soya
3 tbsp golden syrup
2 tsp vanilla extract
4 tbsp strawberry jam
For the vegan buttercream
200g dairy-free spread
175g icing sugar, sifted
Start by preheating your oven to 180 and grease and line 2 x 23cm sandwich tins. Sift in the flour, bicarb and sugar and mix together in a large bowl, then whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour into the dry ingredients. Now whisk together with a hand blender until the mixture is thick and creamy.
Simply pour the mixture into the cake tins and bake for roughly 35-45 minutes. When the cakes are golden and a skewer comes out clean remove from the oven and leave them to cool in the tin before letting cool on a wire rack.
To make the ‘buttercream’ beat the spread, icing sugar and vanilla in a bowl. Spread the jam and buttercream on one cake before sandwiching them together.