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There’s a reason this is the most popular recipe on our website! What could be more iconic than a classic Victoria Sponge? We’ll tell you what – a Victoria Sponge made totally vegan using OGGS® Aquafaba instead of eggs!
This is a super simple recipe that’s sure to impress – and the best bit? No one will know it’s plant-based! If you’ve given this one a go, make sure to tag us in a picture on Instagram so we can drool appropriately.
PREP TIME 15 mins
COOK TIME 45-55 mins
SERVES 12
Ingredients
For the Sponge
- 220ml OGGS® Aquafaba
- 280ml vegetable oil
- 220ml soy milk
- 250g caster sugar
- 570g self raising flour
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 1 tsp salt
For the Frosting
- 150g dairy free butter
- 300g icing sugar, plus extra for dusting
- 1 tbsp vanilla extract
To Decorate
- 4 tbsp strawberry jam
- Fresh strawberries and icing sugar to decorate
Method
- Preheat the oven to 160°C Fan (180°C / Gas 4). Line a 23cm round baking tin with parchment paper.
- In a mixing bowl combine the OGGS® Aquafaba with the oil, sugar and salt.
- Add the soy milk and vanilla, then combine.
- Mix in the flour and the baking powder.
- Pour into the tin and cook for 45-55 mins or until a skewer comes out clean.
- To make the frosting, beat the dairy-free butter for 1 min until pale and smooth. Sift in the icing sugar, add the vanilla extract and beat for 5 mins until pale and fluffy.
- Slice your cooled cake into two and spread the frosting decorate! We love adding strawberries to our Victoria Sponge!
Top Tips
- Freeze your un-iced sponges for up to 2 months. Defrost at room temperature before icing ready to serve.
- If you’re planning on eating this cake over a few days then serve the strawberries on the side.
- Store in an airtight container in the fridge for up to 5 days.
- This recipe can be used to make 24 fairy cakes, bake for 20mins in cup cake cases.
GANG
