Dairy Free Victoria Sponge Recipe

Vegan Victoria Sponge Cake (eggfree, dairyfree)

WEBApr 29, 2021 · Grease and line two 20cm (8”) round cake tins with baking paper. Mix the soy milk and vinegar – it will thicken up quickly. Set it …

1. Pre-heat oven (180 °C, Fan 160 °C, 350 °F, Gas 4). Grease and line two 20cm (8”) round cake tins with baking paper.
2. Mix the soy milk and vinegar – it will thicken up quickly. Set it aside for later.
3. In a large bowl, combine the dry batter ingredients (flour, sugar, baking powder, baking soda and salt) and rub between your hands until well mixed and free of any lumps. Then stir in the liquids (soy milk, olive oil and maple syrup) until a smooth batter forms. Do not beat heavily or for any longer than needed to form a smooth batter.
4. Divide the batter evenly between the cake tins and bake in the centre of the oven for ~30-35 minutes. Towards the end of this time test by inserting a cocktail stick into the middle of a cake. It should come out clean. If there is wet batter on the stick, return it to the oven and cook for a couple of minutes more, then test again. Repeat as needed until the stick comes out clean.

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Vegan Victoria Sponge Loving It Vegan

WEBFeb 24, 2021 · Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans* with non-stick spray and line the bottoms with circles of …

Rating: 5/5(57)
1. Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
2. Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt. Mix together.
3. Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
4. Divide the batter evenly between the two prepared 8-inch cake pans.

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Vegan Victoria Sponge Cake Veggie Desserts

WEBSep 18, 2018 · How to make vegan Victoria sponge cake. Follow this step-by-step photo tutorial, then scroll down to the recipe card for the …

1. Heat oven to 180°C/350°F. Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.
2. Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
3. 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.
4. 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.

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