Gluten-Free Vegan Victoria Sponge Cake Recipe | Holland & Barrett
This gluten-free vegan twist on the classic Victoria sponge is incredibly delicious and easy to whip up.
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Ingredients
- 275g caster sugar
- 150g vegan butter block, softened, plus extra for greasing the tins
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 230ml milk alternative drink, room temperature
- 160g plain dairy-free yoghurt, room temperature
- 15g egg replacer
- 2 tsp apple cider vinegar
- 190g potato starch
- 110g brown rice flour
- 70g buckwheat flour
- 50g almond flour
- 3½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 150g vegan butter block, softened
- 150g icing sugar, sifted
- 150g strawberry jam
- Icing sugar, to decorate
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