Victoria Sponge Cake
I’ve gone for a proper British classic this time! I’d never really been a huge fan of Victoria sponge cake, I’d generally just opt for chocolate cake whenever possible, but the other day i found myself with an undying urge for some Victoria sponge. I put it down to the fact that i didn’t have a recipe to hand and that my body was probably just trying its hardest to force me to write a new recipe by giving me these cravings, so I decided I would listen to my urges and try out a recipe! Considering this was one of my first attempts, it was amazing! (I wouldn’t be sharing it with you lot unless it was absolutely perfect!).
The chia seeds work to replace the eggs you would use in a normal cake recipe, and the oil keeps its so perfectly moist. I based this off my chocolate cake recipe, and just made a few adjustments. One point to note for this recipe (and any for that matter) is that you need to make sure your icing is nice and thick, as it needs to be able to support the other cake, aside from that It’s a fairly fool proof recipe.
Let me know how you get on, and if there is anything you would do differently to me!
Classic Victoria Sponge Cake
- For The Cake:
- 200g Self Raising Flour
- 2 Teaspoons Vanilla Flavouring
- 1 Heaped Teaspoon Baking Powder
- 100g Caster Sugar
- 1 Tablespoon Golden Syrup
- 150ml Sunflower Oil
- 150ml Almond Milk
- 2 Teaspoons Chia seeds
- Warm Water
- For Decorating:
- 100g Vegan margarine
- 200g Icing Sugar
- Strawberry Jam
- Step 1 Preheat oven to 160c
- Step 2 In a small pot mix together your 2 teaspoons of chia seeds with two tablespoons of warm water and leave for a few minutes until it forms a gel.
- Step 3 Add all your cake ingredients (including your chia seed mix) to a food processor and process for about 10 seconds until combined.
- Step 4 Line and grease 2x18cm sandwich cake tins and then split your mix evenly between the two tins,
- Step 5 Bake for 20-30 minutes or until a cocktail stick inserted into the middle comes out clean.
- Step 6 Leave to cool for 10 minutes and then turn out onto a cooling rack.
- Step 7 In a mixer, add your vegan margarine and icing sugar for decorating and slowly mix together until combined. Then turn your mixer to full to beat together thoroughly. If your icing is a little runny, you can add more icing sugar.
- Step 8 Once your cakes are completely cooled, spread an even layer of jam onto one of them, and then pipe your icing on top of your jam.
- Step 9 Finally, layer your ot[amazon_link asins='B002F4H0NE,B00NTAOMPM,B07B8F1SGG,B075T2NN3X,1986534278,B075V36VBW,B07629RLTC,B01M9J5IZU' template='ProductCarousel' store='herbivore-21' marketplace='UK' link_id='ad4daae9-5df1-11e8-8471-ff57e456718b']her cake on top and dust with icing sugar!
What Did You Reckon?
Let me know how you get on, and if there is anything you would do differently to me! If you liked this recipe, there’s sure to be some others that you love too. Try my chocolate cake recipe or my cookie dough cupcakes.