Dairy-Free Victoria Sponge Cake
Indulge in the irresistible charm of a classic dessert made vegan-friendly with this Dairy-Free Victoria Sponge Cake recipe. Perfectly soft and fluffy, each layer of this plant-based masterpiece is infused with the goodness of dairy-free margarine and a subtle hint of almond milk, ensuring a tender crumb that melts in your mouth. Sandwiched between these delicate sponge layers is a dreamy filling of luscious strawberry jam and cloud-like dairy-free whipped cream, creating a harmonious balance of sweetness and creaminess. Topped with a delicate dusting of icing sugar, this elegant cake is not only a feast for the taste buds but also a show-stopping centerpiece for any special occasion. Quick and simple to prepare in just 20 minutes of prep time, this dairy-free dessert is ideal for vegans, those with lactose intolerance, or anyone looking for a classic treat with a modern twist. Best served fresh, this crowd-pleaser will have everyone reaching for seconds!
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Ingredients
- 200 g Dairy-free margarine (or vegan butter)
- 200 g Caster sugar
- 4 tbsp Unsweetened almond milk (or other plant-based milk)
- 200 g Self-raising flour
- 2 tsp Baking powder
- 200 ml Dairy-free whipping cream
- 4 tbsp Strawberry jam
- 1 tbsp Icing sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line two 20cm (8-inch) round cake tins with parchment paper.
Step 2
In a large mixing bowl, cream the dairy-free margarine and caster sugar together until light and fluffy using a hand or stand mixer.
Step 3
Add the unsweetened almond milk to the mixture and mix well.
Step 4
Sift the self-raising flour and baking powder into the bowl. Gently fold these dry ingredients into the wet ingredients until fully combined. Be careful not to overmix.
Step 5
Divide the cake batter evenly between the prepared cake tins and smooth the tops with a spatula.
Step 6
Bake the cakes in the preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean.
Step 7
Allow the cakes to cool in the tins for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
Step 8
While the cakes are cooling, prepare the filling. Whip the dairy-free whipping cream according to the package instructions until light and fluffy.
Step 9
Once the cakes are completely cool, spread an even layer of strawberry jam over the top of one cake layer.
Step 10
Spread the whipped dairy-free cream evenly over the jam and gently place the second cake layer on top.
Step 11
Dust the top of the cake with icing sugar for a classic finish.
Step 12
Serve fresh and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Serving size | (936.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3760.4 |
| Total Fat 226.8g | 0% |
| Saturated Fat 89.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3892.9mg | 0% |
| Total Carbohydrate 406.6g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 244.1g | |
| Protein 19.6g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 144.6mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 258.1mg | 0% |
Source of Calories