Vegan Victoria Sponge
“Life is what you bake of it.”
Did you read the title right? Vegan? Yeah, you did it’s about time I did a vegan bake on this blog. I personally am not vegan, but I am vegetarian and like some aspects of veganism. But this is not to push a certain agenda on anybody, this is simply to put out there that you don’t need butter, eggs, or milk to make bakes delicious. Yes, it was Julia Child who once said that with enough butter anything is good but it turns out that no butter can be just as delicious and isn’t too funky different either.
This is a classic English bake down to the cream filling and raspberries smashed in the middle. I didn’t miss any of the creamy milk or butter in this recipe. I was even able to trick my parents into believing that it was just an ordinary cake. It was to their great surprise that they learned that the cake is in fact vegan, but that didn’t stop them from getting seconds.
I think when people think of vegan bakes they think "whoa flax seed “eggs” too complicated!" But baking vegan doesn’t have to be hard. This recipe just omits eggs entirely (eggs? Never heard of her.) and the only weird concoction that happens is putting apple cider vinegar in soy milk. Yes, the cake has apple cider vinegar in the sponge, but trust the recipe and don’t panic, it is science.
You see, dear baker, reader, usually eggs would give some rise to a batter in a cake but without eggs to do that the apple cider vinegar will react with the baking powder to give it some extra rise making the sponges lighter. Plus it adds a tang of flavor that goes well with the vanilla in the cream, so you’re welcome in advance for the tasty flavor your stomach will enjoy.
So besides the apple cider vinegar, and lack of eggs this recipe is pretty normal just substitute cow milk for soy milk and substitute butter for vegetable shortening. From there the recipe is easy to follow, just like a normal cake recipe just vegan. I hope you enjoy this one baker's and as always keep baking.
1 ¼ cups soy milk
1 Tablespoon apple cider vinegar
1 cup plus 2 Tablespoons sugar
¾ cup 2 Tablespoon vegetable shortening
2 teaspoon vanilla extract
2 ¾ cup plus 2 Tablespoons flour
1 teaspoon baking powder
For the filling:
6 Tablespoons vegetable shortening
1 ¼ cups powdered sugar
1 Tablespoon vanilla extract
2 Tablespoon soy milk
½ cup raspberry jam
Preheat the oven to 400 degrees F
Make the cakes: Measure soy milk in a glass and add vinegar. Allow to sit for five minutes, the milk will curdle slightly
Beat the sugar, shortening, and vanilla in the bowl of a stand mixture for five minutes until pale and creamy
With the mixture on low speed add the curdled soy and beat for 1 minute. Add the flour and baking powder until combined.
Divide the batter into two 9 in cake pans and bake for 25-30 minutes. Allow cakes to cool
Make the filling: place shortening, powdered sugar, and vanilla in a bowl of a stand mixer and beat on low speed for 2 to 3 minutes.
Once the mixture is fluffy beat in the soy milk, and little at a time so the mixture loosens.
Assemble: place one of the sponges upside down on a cake plate and spread the jam then the filling over the entire cake.
Place the second cake right side up to sandwich the filling in the center. Dust with extra powdered sugar if desired. Enjoy.