Who doesn’t love cake? And why should having to cut out dairy mean no more cake? Well it doesn’t, here’s a great little (and fast) recipe for a lovely light dairy free victoria sponge.
I had meant to try using oat cream in the filling but ran out of time and to be honest the strawberry jam did a great job. At least I’m guessing it did based on the speed with which it was eaten and the number of times people came back for more.
Dairy free victoria sponge
225g self raising flour
225g dairy free spread, e.g. Pure
225g caster sugar
2tsp baking powder
Strawberry jam to fill
Bung all of the ingredients into a large bowl and combine. In an ideal world use a mixer but failing that you can do it by hand and you will burn off more calories that way.
Grease two 20cm cake tins and line the bottoms with oiled greaseproof paper.
Split the mixture evenly between the two tins.
Pop in an oven at 180 degrees C for 20 minutes. If you are using an Aga they need 20 minutes on the grid rack on the bottom of the Aga with the cold plain shelf on the 2nd set of rungs. If you aren’t using an Aga that bit was gibberish to you.
Leave to cool in the tins and once cool, take off the greaseproof paper, place one cake on the plate, spread jam all over the top and then flip the top cake so that the bottom bit, i.e. the flat bit, is on top. Shake over some icing sugar and serve.