Gluten-Free Vegan Victoria Sponge Cake

Gluten-Free Vegan Victoria Sponge Cake

This Gluten-Free Vegan Victoria Sponge Cake is:

  • perfectly sweet
  • moist and fluffy
  • filled with the most indulgent buttercream!

Gluten-Free Vegan Victoria Sponge Cake

For the sponge, I went with my go-to recipe that requires a handful of familiar ingredients and comes together in one bowl. It’s moist and fluffy, and just perfect for layer cakes, like this Gluten-Free Vegan Victoria Sponge Cake.

Plus, it’s also refined sugar free, and you can substitute the maple syrup with any other similar liquid sweetener you like, such as agave or brown rice syrup.

Gluten-Free Vegan Victoria Sponge Cake

A crucial component of a Victoria Sponge is the buttercream. This healthier one here is made using cashews, which, when blended together with maple syrup and a little vanilla, create the silkiest, creamiest, richest buttercream with a seriously velvety texture that just melts in your mouth. 

Gluten-Free Vegan Victoria Sponge Cake

Another important ingredient in Victoria Sponge is, of course, the jam – ideally strawberry or raspberry. If you’d like to keep the cake refined sugar free, make sure to look out for a naturally sweetened jam, or you could always make your own. I’m sure something like chia jam would also work!

Gluten-Free Vegan Victoria Sponge Cake

Victoria Sponge is usually finished off with a dusting of icing (powdered) sugar. However, if you’d like to keep it refined sugar free but still want it to look pretty, cornflour (cornstarch) creates a similar effect.

Gluten-Free Vegan Victoria Sponge Cake

I hope you’ll love this Gluten-Free Vegan Victoria Sponge Cake! For more cakes, check out my:

Gluten-Free Vegan Victoria Sponge Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Victoria Sponge Cake

Gluten-Free Vegan Victoria Sponge Cake
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

This Gluten-Free Vegan Victoria Sponge Cake is perfectly sweet, moist and fluffy and filled with the most indulgent buttercream! 

Course: Dessert
Servings: 8
Calories: 389 kcal
Ingredients
For the cake:
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) milk, any kind
  • 1 teaspoon vinegar (ensure gluten-free if necessary)
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
For the buttercream:
  • 75 g (1/2 cup) cashew nuts - soaked in cold water overnight or in hot water for 15 minutes
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk, any kind (or sub water)
To frost and decorate:
  • 3-4 tablespoons strawberry or raspberry jam (ensure refined sugar free if necessary)
  • Icing (powdered sugar)
Instructions
For the cake:
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds
  4. Sift in the flour, baking powder and bicarbonate of soda
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
  7. Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
  8. Once done, turn the cakes out onto wire racks and leave to cool completely before frosting
For the buttercream:
  1. Drain soaked cashews and add to a food processor or blender with all the other ingredients (a hand-held blender works too)

  2. Whizz until completely smooth, adding more milk or water if necessary

To frost and decorate the cake:
  1. Place one half of the cake onto a plate or cake stand and spread all of the frosting evenly on top of it
  2. Spread the jam evenly across the frosting
  3. Place the other half of the cake on top of that and decorate with icing sugar, if desired
  4. Tastes best when fresh but keeps covered in the fridge for up to a few days

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