Victoria Sponge

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We’ve taken all the guess work out of getting the perfect gluten free, vegan Victoria Sponge. The most difficult part now will be deciding which tea to brew whilst you settle down to sip and scoff your anything but ordinary creation!

Gluten Free · Nut Free · Dairy Free · Vegan

Makes 1 x 18cm double layer sponge | Serves 12-16

Ingredients

Dry mix

150g Anything But Ordinary Plain Flour

67g cornflour

½ level tsp golden flaxmeal

27g potato starch

1½ tsp baking powder

¼ + ⅛ tsp bicarb soda

⅛ tsp salt

225g caster sugar

22g dessicated coconut

Wet mix

360g soy milk (see note)

3 tsp apple cider vinegar

3 tsp vanilla extract

36g vegetable shortening (see note)

103g rice bran oil

58g aquafaba (must read note first)

⅛ + pinch teaspoon cream of tartar

Raspberry filling

200g frozen raspberries

2 teaspoons lemon juice

1 Tbsp maple syrup

1 Tbsp heaped chia seeds

½ tsp vanilla extract

To serve

1 Tbsp icing sugar

Whipped cream of choice

Method

Preheat oven to 170°C.

Line the base of two 18cm wide x 4cm deep / 7inch x 1½inch heart shape tins with baking paper. There is no need to grease or line the sides.

Place the tins on a baking tray. Round tins can be used but cooking time may be shorter.

Have all ingredients at room temperature.

In a jug mix soy milk with apple cider vinegar and vanilla and set aside to curdle.

Whip the aquafaba and cream of tartar for about 4 minutes until fluffy and soft peaks form. Set aside.

Sieve the Anything But Ordinary Plain Flour, cornflour, flaxmeal, potato starch, baking powder, bicarb soda, salt and sugar three times into the bowl of a mixer or a bowl suitable for hand held beaters. Whisk to thoroughly distribute all these ingredients.

Add vegetable shortening and mix til broken down and crumbled into flour then add the oil and beat for at least a minute to coat all the flour well with fat.

Pour in a third of the soy milk and beat until combined. Add another third and beat again to get a smooth consistency. Add the last third of soy milk and beat well for a couple of minutes, scraping sides of bowl to make sure everything is incorporated. The mix will be runny.

Provided your whipped aquafaba is all fluff and no liquid is sitting underneath it, tip into cake batter otherwise spoon in to avoid adding any of the liquid. Only use a whisk to blend it in to the batter NOT the beaters or it will deflate. Make sure it is evenly blended.

Pour this into the prepared cake tins and bake for 50-55 minutes, carefully rotating the tray at 30 minutes. A skewer will come out clean when the cake is cooked and golden.

Cool on a wire rack for 10 minutes then run a knife around the edge to loosen before very carefully flipping out onto another rack, peeling the baking paper off and leaving to completely cool.

Raspberry filling

In a small saucepan heat the raspberries and lemon juice over medium heat until the juices start to run and fruit softens.

Lower the heat and add the maple syrup and chia seeds. Stir well and cook 5 or so minutes over low heat to come to a simmer.

Remove from heat and stir in vanilla. Pour into a glass container, cover and put in fridge to thicken.

To assemble

Place one half of sponge on a serving plate and spread raspberry filling to the edges. Place the other half on top and sieve the icing sugar over.

Serve immediately with whipped cream of choice on the side.

Will keep for about 5 days in a covered container in the fridge.

Let sit at room temperature for a bit before serving.

Notes

This recipe only has the weight of each ingredient because it is critical the correct proportions are maintained. If you change any ingredient or the amount be prepared for disappointment (see Acknowledgement below).

Aquafaba - For this recipe when using the liquid from canned chickpeas it is necessary to heat it in a small saucepan and reduce it by a third. A can generally has about 180mls liquid so when you have 120mls or half a cup left take it off the heat. This must come back to room temperature before using. Weigh this reduced aquafaba for the recipe.

Soy milk - Bonsoy brand soy milk has been used in this recipe. Use good quality soy milk as it will affect the end result both in texture and taste.

Vegetable shortening - this recipe uses the shortening below.

Vegetable Shortening

70g cacao butter

140mls / ½ cup + 2 tsp rice bran oil

Gently melt cacao butter at low temperature and bring back to room temp if hot. It needs to be the same temp as the oil. This is a must or they will not mix. Combine both in a food processor and blend for a minute, scraping the sides down to make sure they are combined. Quickly pour into silicone moulds and place on a tray in the freezer. It is easy to pop them out of silicone moulds once solid. Otherwise pour into a container it will be stored in. Quick freezing stops it from separating so keep your container shallow rather than deep. It can be used within an hour of making. Store covered in the fridge for up to 3 months or the freezer for 12 months.

Acknowledgement

Thanks go to https://yupitsvegan.com/vegan-white-cake/ for perfecting the Vegan cake this Gluten Free version is based on. There are extensive explanations for the method used in this cake. Much trial and error and science experimentation went into making this a Gluten Free Vegan cake using our Anything But Ordinary Plain Flour.