A proper British classic. Victoria sponge cake is the ultimate option for 'tea and cake'. I'm normally a huge fan of chocolate, but I recently found myself really craving victoria sponge cake. I put it down to the fact that i didn't have a recipe at hand and that my body was subconciously trying to force me to write a new one! This one turned out absoclutely perfect, and I just know you'll all love it as much as i did.
The chia seeds work to replace the egg you would find in a traditional cake recipe, and the oil keeps it nice and moist.
Prep Time: 30 minutes
Total Time: 50 minutes
- 200g Self Raising Flour
- 2 Teaspoons Vanilla Extract
- 1 Heaped Teaspoon Baking Powder
- 100g Caster Sugar
- 1 tbsp Golden Syrup
- 150ml Sunflower Oil
- 150ml Almond Milk
- 2 Teaspoons Chia Seeds
- Warm Water
- 100g Vegan Margarine
- 200g Icing Sugar
- Strawberry Jam
- Preheat oven to 160c
- In a small bowl, mix together your 2 teaspoons of chia seeds with two tablespoons of warm water and leave for a few minutes to form a gel.
- Add all your cake ingredeints (including your chia seed mix) to a food processor and process for about 10 seconds until combined.
- Line and grease 2 x 18cm sandwich cake tins and then split your mix evenly between the two.
- Bake for 20-30 minutes or until a cocktail stick inserted into the middle comes out clean.
- Leave to cool for 10 mintues nd then turn out onto a cool rack.
- In a mixer, add your vegan margarine and icing sugar and slowly mix together until combined. Turn your mixer to full to beat thoroughlt. If your icing is a little runny, you can always add more icing sugar.
- 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, then finally layer your other cake on top.
How did it go? Let us know in the comments below! If you liked this recipe, you'll LOVE our Millionaire Shortbread recipe.