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Vegan Victoria Sponge Cake

Serves: 8Category: BritishCakesVeganRecipe course: DessertMachine: Mixer Total time (min.): 40 
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A Vegan recipe for a simple sponge cake which is filled with vegan buttercream and jam then decorated with plenty of fresh berries.




  1. Pre-heat oven - 180°C
  2. Grease and line 2 clean sandwich tin with parchment paper then set aside
  3. Attach K Beater
  4. Add plain flour, golden caster sugar, baking powder, bicarbonate of soda and salt to the EasyWarm Bowl
  5. Mix with splashguard fitted until combined - approx 20 sec, Speed Min
  6. Then add mild olive oil, unsweetened almond milk, vanilla extract and apple cider vinegar to the EasyWarm Bowl
  7. Mix with splashguard fitted until combined - approx 1 min, Speed Max
  8. Divide content of EasyWarm Bowl between 2 sandwich tin evenly
  9. Spread until level
  10. Bake until golden brown - 30 min, 180°C
  11. Remove from oven and let cool - approx 5 min
  12. Turn out onto cooling rack and let cool
  13. Clean EasyWarm Bowl
  14. Attach Creaming beater
  15. Add nondairy butter, vegetable shortening, icing sugar, vanilla extract and salt to the EasyWarm Bowl
  16. Mix with splashguard fitted - approx 1 min, Speed 4
  17. Chill in fridge and continue
  18. Transfer one sponge to work surface
  19. Use a knife to level the top of one of the sponges
  20. Transfer sponge to serving plate
  21. Transfer content of EasyWarm Bowl to piping bag
  22. Pipe content of piping bag onto sponge
  23. Spread carefully until level
  24. Add raspberry jam to the sponge
  25. Spread gently until level
  26. Chill in fridge until firm - approx 20 min
  27. Remove from the fridge
  28. Place the remaining sponge layer on top
  29. Dust with icing sugar
  30. Decorate with strawberries and blueberries
  31. Serve


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