Gluten Free Vegan Victoria Sponge Cake Rhian S Recipes

Instructions

1. Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans with coconut oil. Set aside.

2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Mix well to ensure all ingredients are evenly distributed.

3. In a separate bowl, whisk together the unsweetened applesauce, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.

4. Gradually pour the wet ingredients into the dry mixture while stirring continuously. Mix until you have a smooth batter with no lumps.

5. Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula to ensure even baking.

6. Place the cake pans in the preheated oven and bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.

7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them to wire racks to cool completely.

8. Once the cakes have cooled, spread a layer of raspberry or strawberry jam on top of one cake layer.

9. Next, generously cover the jam with dairy-free whipped cream, creating a thick, luscious filling.

10. Carefully place the second cake layer on top of the whipped cream to create a sandwich. Press down gently to secure the layers together.

11. Decorate the top of the cake with an additional layer of dairy-free whipped cream and fresh berries, if desired. Your Gluten-Free Vegan Victoria Sponge Cake is now ready to be enjoyed!