As our Bake Month is in full swing, we thought we would share a vegan Victoria Sponge recipe, which was sent over from some of Victoria’s Promise supporters in France!
Aquafaba (juice from tinned chickpeas) – 3/4 cup
Apple Cider Vinegar – 1 tsp
Sugar – 3/4 cup
Oil – 2 tbs
Vanilla Extract – 1 tsp
Self-Raising Flour – 1 1/2 cups
Baking Powder – 1 tsp
Preheat oven to 180°C (Fan 170)
Grease and line 2 x 6 inch cake tins
In a bowl mix together flour, and baking powder then set to one side
In another bowl, take the aquafaba and vinegar and start whipping with a beater
Increase speed once the mixture becomes foamy
Whip until stiff peaks form (it will take about 10 minutes for this step)
Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy
Keeping the mixer running, drizzle oil and beat until incorporated
Finally add vanilla and beat until it is mixed
Using a large metal spoon, gently fold the flour into the aquafaba. Do not over fold. Just fold it until all the flour gets incorporated
Divide the batter between the 2 prepared cake tins
Bake the cakes for 25-35 minutes or until a tooth pick comes out clean. PLEASE NOTE: These cakes will not brown so be careful not to overcook!
Remove the cake from oven and let it cool for 5 minutes on wire rack
Then flip the cakes on the wire rack and remove the pan
Allow to cool completely before decorating
For best results, consume with a cup of tea!