Dairy Free Victoria Sponge

Creamy vanilla icing, fruity jam and fresh strawberries sandwiched between dairy free Victoria sponges, topped with strawberries and icing sugar!


400g Self-raising flour
1 1/4 teaspoon Bicarbonate of soda
115ml Vegetable oil
400ml Almond milk
3 tablespoons Golden syrup
Strawberry jam
250g Vegan spread
200g Icing sugar


Preheat the oven to 180C and grease two cake tins with coconut oil. Using a large mixing bowl, sift the flour, sugar and bicarbonate soda and combine. In a jug mix the oil, milk, 2 teaspoons of vanilla and the syrup together.

Combine the dry and wet ingredients, divide the mixture between the prepared cake tins and bake for 35 to 45 minutes. Leave to cool for 10 minutes, remove from the tin and leave to cool on a wire rack.

Beat the vegan spread, icing sugar and one tablespoon of vanilla extract together. Once the cake is cooled, spoon jam on to half of the cake, add halved strawberries and spread the icing on top. Place the other cake half on top, add whole strawberries and dust with icing sugar.

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