Fluffy sponge cake with buttercream and strawberry jam, this Vegan Victoria Sponge Cake is one of the classic yet stunning dessert that are perfect for every occasion. It's not very sweet, with ingredients like soya yogurt and applesauce to make it less heavy and richer in flavour!
Preheat the oven to 180°C/350°F. Grease two 20cm (8-inch) round cake tins with vegan butter or coconut oil if using non-stick tins. Line the botton of the cake tins with baking paper.
In a mixing bowl, use a whisk to mix together the vegan spread, applesauce, and sugar. Whisk until the vegan spread/butter turns a bit lighter in colour.
Add soya yogurt, soy milk, and vanilla extract. Whisk to combine.
Add the flour, baking powder, baking soda, and salt. Whisk all ingredients until all incorporate. Make sure to not overmix the batter. Otherwise the cake will be tough.
Divide the batter into the prepared cake tins and spread it out evenly. Gently drop the cake tins against the counter to evenly it out.
Bake them in the preheated oven at 180°C/350°F for 25-30 minutes. Use a small knife to insert into the centre of the cake for testing. If it comes out clean, it's done.
Transfer the cake tins onto wire racks to cool down to room temperature, or at 1east 30 minutes.
Carefully remove the cake from the cake tins. Let the cakes cool down compeltely.
To make the buttercream:
Add the vegan butter, icing sugar, and vanilla to a mixing bowl. Use a whisk (or hand mixer/stand mixer if you don't want to use your musle) to whisk all ingredients together and whip it until it becomes lighter in texture and colour.
Transfer the buttercream into a piping bag with a pastry tip. If the weather is warm, put it into the fridge for 30 minutes.
To aseemble:
Place one cake on a plate. Spread the strawberry jam on top evenly.
Pipe the buttercream on top of the jam layer. (I didn't do that in the picture because it's too warm on that day and the buttercream kept moving).
Place the other cake on top of the buttercream and decorate it with more buttercream, icing sugar, and fresh strawberries, or just the way you want. Enjoy!
Notes
*Self-raising flour: You can use either normal self-raising flour or gluten-free self-raising flour. I'm using this one gluten-free self-rasing white flour for this recipe and it turns out very good. If you don't have self-raising flour, you can also use 350 g plain flour (all-purpose flour) plus 3.5 tsp baking powder.
Storage: Store this cake in containers in the fridge and better finish it in 2~3 days.