Happy World Plant Milk Day! Today we thought we’d share our go-to recipe for a vegan twist on the traditional Victoria sponge cake, which incorporates a brilliant baking-friendly dairy alternative – oat milk.
- 150g dairy-free spread, plus extra for the tins
- 300ml oat milk, we used oat milk
- 1 tbsp cider vinegar
- 1 vanilla pod, seeds scraped
- 300g self-raising flour
- 200g golden caster sugar
- 1 tsp bicarbonate of soda
- A handful of raspberries or strawberries to decorate
For the filling
- 100g dairy-free spread
- 200g icing sugar
- 4 tbsp of your favourite raspberry or strawberry jam
- Heat the oven to 180 degrees.
- Line the base of two 20cm sandwich tins with parchment paper, before greasing lightly with dairy-free spread.
- Pour the oat milk and cider vinegar into a jug and leave for a few minutes until it begins to form a stodgy texture.
- Place half of the vanilla seeds and the rest of your cake ingredients into a large bowl, before pouring over your milk and vinegar mixture.
- Kid-friendly step: Using big wooden spoon, stir everything together until it creates a smooth mixture.
- Pour the mix into your sandwich tins and bake each them in the centre of the oven for half an hour.
- Once cooled, carefully turn them onto a wire rack. As the cakes cool, we can make the plant-based buttercream.
- By hand, whisk together the dairy-free spread, icing sugar and remaining vanilla seeds until they mix together to create a light and fluffy texture.
- Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
- Generously spread your favourite vegan jam onto one of the sponge layers and then layer on your freshly homemade buttercream. Carefully place the other sponge on top, before dusting with icing sugar and decorating with raspberries or strawberries (or both)!
Adapted from Miriam Nice for BBC Good Food