Dairy-Free Egg-Free Victoria Sponge
Dairy-Free Egg-Free Victoria Sponge
A dairy-free take on a classic sponge with jam filling, perfect for sharing or serving with a cup of tea.
Ingredients
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4 and grease and line two 20 cm sandwich tins.
- In a large bowl, mix together the self-raising flour, caster sugar, baking powder, and salt.
- In a jug, whisk together the dairy-free milk, vegetable oil, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until smooth and fully combined.
- Divide the mixture evenly between the two tins and smooth the tops.
- Bake for 22–25 minutes until risen, lightly golden, and a skewer inserted into the centre comes out clean.
- Leave the sponges to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Spread the jam over one sponge, place the second sponge on top, and dust lightly with icing sugar before serving.
Notes
- Make sure both sponges are fully cool before adding the jam filling.
- You can add a dairy-free cream filling as well if suitable for your dietary needs.
- Store in an airtight container and eat within 2 days for the best texture.
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