I love cake…
I mean, who doesn’t? It really is my guilty pleasure and whatever the occasion I can always find an excuse to bake – birthdays, big family gatherings or even just because the bananas are turning black!
So, my gorgeous mummy’s birthday has fallen in my #VeganChallenge month and knowing that she loves cake just as much as I do, I thought I could not disappoint by not presenting her with her absolute favourite when I arrived back in Yorkshire for the weekend. A Victoria Sponge Cake.
Last month I spent a considerable amount of time looking up vegan recipes online in preparation for Feb. After screenshotting a few on BBC Good Food, I was a little disappointed with what I had compiled. Then I came across Lucy Watson’s ‘Feed Me Vegan’ on Amazon…
I really admire Lucy Watson from breaking away from being just another reality-TV-celeb and bringing out her vegan cookbook. Having grown up as a vegetarian and turning vegan a couple of years ago, she decided that she would inject her passion into something she believes in. She has not turned vegan in order to bring this book out, nor has she made up a hobby that she can make fame/money out of – she really does care about the treatment of animals and has funnelled her popularity into promoting awareness for this ethical issue.
Anyways, context out of the way, ‘Feed Me Vegan’ is where I found the best recipe for an alternative to the classic Victoria Sponge Cake. The whole book is bursting with amazing recipes and delicious treats so if you fancy purchasing a copy, click here – it’s only £4.99!
But, without further delay, here is my take on Lucy’s Victoria Sponge Cake, with a few of my own tweeks here and there…
For the Cake
– 250g vegan butter (I use sunflower spread)
– 250g caster sugar
– 1 tbsp. vanilla extract
– Zest of 1 lemon
– 300g vegan yoghurt (I use Alpro soya ‘Simply Plain’)
– 250ml almond milk
– 6 tsp. baking powder
– 400g plain flour
For the Filling
– 200g vegan butter
– 350g icing sugar, plus extra for dusting
– 1 tsp. vanilla extract
– Raspberry jam
– Preheat the oven to 180°C fan and line two round loose-based cake tins with baking paper.
– Put the butter, sugar and vanilla extract in a large mixing bowl. Using an electric whisk to cream the ingredients until light and soft.
– In a large jug whisk together the milk and yoghurt and leave to one side.
– Sift the baking powder and flour into the butter/sugar bowl and add the lemon zest.
– Mix slowly and gradually add the milk/yoghurt until combined. Give it a quick blast of the whisk to ensure mixture is smooth.
– Divide the mixture between the two prepared tins and bake in the centre of the oven 25-30 minutes until cooked through and slightly golden.
– Leave to cool in the tins for about 10 minutes and then turn out onto a wire rack to cool completely.
– To make the buttercream icing, put the butter into a bowl and whisk for a few seconds to soften.
– Add the icing sugar and vanilla extract and whisk on high for 5 minutes until pale in colour and creamy. Put in the fridge for 10 minutes.
– Put the buttercream into a piping bag with a medium nozzle.
– Place one cake on a serving plate and spoon the jam on top, spreading it evenly to edges using a palette knife.
– Pipe large blobs of buttercream in an even layer on top of the jam, or spread with a knife.
– Place the second cake on top and decorate with fresh fruit. Sprinkle with icing sugar and serve.