When I think of afternoon tea, I think of Victoria Sponge Cake! For me it's the classic English cake, and I can't believe that I don't have a recipe on the blog for it!
I've tried quite a few vegan versions of this classic sponge cake, but this one is by far the easiest! Super soft, sweet sponge cakes sandwiched together with copious amounts of vanilla frosting and fruity jam, finished with a dusting of icing sugar.
Sponge recipe adapted from here
Victoria Sponge Cake
For the sponge:
1 1/2C + 3Tbsp plain flour
1C caster sugar
1tsp baking soda
1tsp white vinegar
2tsp vanilla extract
5Tbsp vegetable oil
For the frosting:
1Tbsp (heaped) dairy free butter
1/2tsp vanilla extract
2-3C icing sugar
1/2C strawberry or raspberry jam
1Tbsp icing sugar
Preheat the oven to 350/GM3. Grease and line 2 small cake pans.
In a large mixing bowl mix your dry ingredients together. Add the wet ingredients in one go and whisk together until you have a smooth batter.
Pour into the cake pans and bake for 30 minutes, until a skewer inserted into the center of the cakes comes out clean. Turn out of the tins onto a cooling rack and leave to cool completely.
Make the frosting by creaming together the butter with the vanilla and icing sugar, adding more as you need it until you get a thick, light frosting. (If you need to, add a few teaspoons of dairy free milk)
Once the cakes are cooled, spread the frosting onto one of them and then the jam on top of the frosting. (Don't spread right to the edges of the cake or it will squidge out!) Place the second sponge on top and press down slightly.
Finish by dusting with the icing sugar and serve with a nice cup of tea!