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GLUTEN FREE VICTORIA SPONGE CAKE

RECIPES/SWEET TREATS/CAKES


This 1 bowl vegan and gluten-free Victoria sponge cake is perfectly layered with whipped cream and strawberries. It also requires minimal clean up, which is my favourite for Sunday baking.


MAKES: PREP TIME: COOK TIME:

1 loaf , serves 8 15 minutes 35 minutes

FOR THE CAKE:

1 1/2 cups of gluten-free flour

1 cup of sugar ⁣

1 tsp of baking powder ⁣

a generous pinch of salt ⁣

1 tsp white vinegar ⁣

1 cup of water⁣

5 tbsp canola oil ⁣

2 tsp vanilla extract ⁣

FOR THE FILLING:

Beat together 250ml Orley whip dairy free cream and 1 cup of icing sugar ⁣

Sliced strawberries (10-15)⁣

MAKE THE CAKE:

1. Preheat the oven to 180°C and grease and line a loaf tin. ⁣

2. In a large mixing bowl add all of the dry ingredients and mix to combine. ⁣

3. Form 3 hollows in the mixture. Pour the vinegar in 1 hollow, oil in the other and vanilla in the last one. ⁣

4. Pour the water over top and mix with a wooden spoon until combined. ⁣

5. Pour into the baking tin and place in the oven to bake for 30-35 minutes until golden on top and a toothpick comes out clean. ⁣

6. Remove from the oven and allow to cool completely then slice lengthways and fill with the cream and some strawberries. ⁣

7. Top with more cream and strawberries. ⁣

8. Enjoy.