Victoria Sponge Cake

1. Preheat the oven to 180°C/360°F/gas mark 4. Grease two 23cm cake tins and line with greased parchment paper. Sprinkle lightly with flour.
2. In a measuring cup, combine the almond milk and vinegar. Let it sit for a few minutes until it curdles.
3. In a large bowl, add the softened butter and sugar. Stir to combine.
4. Beat on medium speed with the handheld mixer for about 3 minutes or until light and fluffy. Add the vanilla extract and combine.
5. Using a low speed, add the almond milk mixture and mix. Next add the flour. Sprinkle the baking powder and salt on top of the flour and mix on low for 1 to 2 minutes, until well combined.
6. Divide the batter equally between the cake tins. Bake for 30–35 minutes, or until a knife inserted comes out clean.
7. Let the cake cool in the cake tins for 5–10 minutes.
8. To remove from the tins, run a knife around the edges to loosen, then carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

For the buttercream:

1. Using a mixer, beat the vegan butter for about 2 minutes, until light and fluffy. Reduce the speed, then add in 2 cups of icing sugar, and the vanilla extract.
2. Beat on low, then switch to medium speed and beat for a couple of minutes until light and fluffy.
3. Add in the remaining icing sugar and mix. If the buttercream seems too thick, add more milk. If the buttercream seems too thin, add more icing sugar until a desirable consistency is reached.
4. Spread the buttercream evenly on the bottom cake layer. Place the second cake layer on top. Top the second layer with more buttercream, and ice the sides aswell. Decorate as desired and serve.

CHEF’S TIP: This recipe can be easily adapted. For example, add lemon juice and zest to the buttercream, and fill with vegan lemon curd instead of jam to make a tasty lemon-flavoured cake instead

For more great ‘Cakes, Biscuits and Puddings’, click here.