Vegan Victoria Sponge Cake

🛒 Ingredients

• #Sponge Layers
• 200g self‑raising flour
• 150g caster sugar
• 1 tsp baking powder
• ¼ tsp salt
• 120ml unsweetened oat or soy milk
• 100ml neutral vegetable oil (sunflower or canola)
• 3 tbsp aquafaba (liquid from a tin of chickpeas)
• 1 tsp vanilla extract
• 1 tbsp lemon juice or apple cider vinegar
• #Filling & Topping
• 180–200g good‑quality strawberry jam
• 250ml vegan double cream or coconut cream, chilled and whipped
• 1 tsp vanilla icing sugar (for sweetening cream)
• 250g fresh strawberries (sliced for filling, whole/halved for top)
• Extra caster sugar or icing sugar for dusting

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 180°C. Grease and line two 8‑inch round cake tins.

2. 2

   Whisk aquafaba: Beat the chickpea liquid with an electric mixer until it holds soft, fluffy peaks — set aside.

3. 3

   Mix dry ingredients: In a large bowl, sift together flour, sugar, baking powder, and salt.

4. 4

   Mix wet ingredients: Whisk milk, oil, vanilla, and vinegar in a jug. Pour into the dry mix and stir gently until just combined — do not over‑mix.

5. 5

   Fold: Carefully fold the whipped aquafaba into the batter using a spatula — keep it light and airy.

6. 6

   Bake: Divide batter evenly between the two tins. Bake for 25–30 minutes until golden, risen, and a skewer inserted comes out clean.

7. 7

   Cool: Leave in tins for 5 minutes, then turn out onto a wire rack to cool completely.

8. 8

   Assemble: Place one sponge flat side up. Spread evenly with strawberry jam, then top with half the whipped cream and sliced strawberries. Place the second sponge on top.

9. 9

   Finish: Spread the remaining cream over the top, arrange fresh strawberries beautifully, and dust lightly with caster or icing sugar. Serve at room temperature.