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Vegan Easy Peasy Victoria Sandwich

I love cake.

Actually I love to go out and be able to order a Soya Latte and a slice of cake.  But sadly being Vegan, most of the time, this isn’t always that easy.  If I’m ordering a Soya Latte it’s normally from a ‘well known’ chain cafe, rather than the individual cafe’s I’d rather support.

So I decided to contact a couple of local cafe’s near me and offer to make them a vegan cake or two.  One being the Chocolate Loaf cake I made the other day – you know the one with the hint of ‘Balsamic Vinegar’.

I also wanted to make a very traditional cake too, that most non-vegan’s think could never be vegan and still be delicious!  So I went in search of the great old ‘Victoria Sandwich’ VEGAN STYLE and found it here thanks to Tesco.com 🙂

This is my take on it – looks delicious right?

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So why not try it?

Here’s what you’ll need:

  • 400g self-raising organic flour
  • 1 1/4 tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml rapeseed oil (not olive oil)
  • 400ml almond or soya milk (I used almond)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 200g dairy-free spread, plus extra for greasing
  • 175g icing sugar, sifted

What you’ll need to do:

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides 2 x 23cm (9 inch) cake tins

Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the oil, milk, syrup and vanilla essence in a jug and pour the mixture into the dry ingredients. I used an electric whisk just to make sure it was creamy enough!

Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through (if it’s a fan assisted oven it will take a lot less time) . Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.

Spread the jam evenly over one half of the cake, followed by the cream mixture. Then sprinkle some icing sugar over the top so it’s like a little dusting of it 🙂

And then EAT!

I am hoping the cafe I’m giving this to will ask for more, let’s hope they keep coming out looking this good!

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