Victoria Sponge from Great British Vegan: Simple, plant-based recipes to cook the nation's favourite dishes by Aimee Ryan

Name: Victoria Sponge from Great British Vegan: Simple, plant-based recipes to cook the nation's favourite dishes by Aimee Ryan
Total time: 35 min
Ingredients: 400 g/14 oz (3 cups) self-raising (self-rising) flour, sifted; 1 tsp baking powder; 200 g/7 oz (1½ cups) icing (confectioner’s) sugar, sifted, plus extra for dusting; 160 g/5¾ oz (⅔ cup) dairy-free butter; 180 g/6¼ oz (¾ cup) soy yoghurt; 220 ml/7½ fl oz (scant 1 cup) unsweetened dairy-free milk; 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 1 tsp vanilla extract; 5 tbsp seedless raspberry jam; 300 g/10½ oz (1½ cups) caster sugar; 200 g/7 oz (scant 1 cup) dairy-free butter

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A Victoria sponge is my favourite kind of cake and I’m so happy to say that this vegan version is just as good as the ones I used to love as a child. A light, a

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Ingredients

400 g/14 oz (3 cups) self-raising (self-rising) flour, sifted
1 tsp baking powder
200 g/7 oz (1½ cups) icing (confectioner’s) sugar, sifted, plus extra for dusting
160 g/5¾ oz (⅔ cup) dairy-free butter
180 g/6¼ oz (¾ cup) soy yoghurt
220 ml/7½ fl oz (scant 1 cup) unsweetened dairy-free milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 tsp vanilla extract
5 tbsp seedless raspberry jam
300 g/10½ oz (1½ cups) caster sugar
200 g/7 oz (scant 1 cup) dairy-free butter