The VEGAN + GLUTEN FREE Victoria Sponge Sandwich | British Classics
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- Опубликовано: 21 авг 2024
- Victoria Sandwich (vegan + gluten free)
A well known teatime treat made with two sponge rounds with a filling of jam and buttercream. Light, airy and beautifully indulgent, it is the perfect accompaniment to an afternoon cup of tea. This version is both vegan AND gluten free.
NOTE: The real challenge is not so much making the recipe vegan but it is when ordinary flour is replaced with gluten free flour. Not all gluten free flour blends are the same and some flours can result in a dense and heavier cake instead of the light and airy sponge texture needed for this recipe.
The flour used in this recipe video is Bob’s Red Mill Gluten Free 1 to 1 Flour that contains the following ingredients: sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthum gum.
If your flour blend doesn’t contain xanthum gum, I recommend you add 1 teaspoon of this to your dry ingredients when making the sponge cake batter.
INGREDIENTS:
2 cups gluten free flour, sifted
⅔ cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
pinch of salt
3½ tablespoons vegetable oil
1⅓ cup oat milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
2-3 tablespoons raspberry jam, seedless
1½ cups powdered sugar+ extra for dusting
½ cup dairy free spread
DIRECTIONS:
1. SPONGE CAKE
Preheat oven to 355°F (180°C). Line with parchment paper and grease two 8 inch round cake tins.
Sift the flour and sugar into a large mixing bowl. Add baking soda,
baking powder, and a pinch of salt. Mix well.
In a separate bowl, pour in the wet ingredients and whisk together: vegetable oil, dairy free milk, lemon juice, and vanilla extract. Add the wet ingredients into the dry ingredients. Combine and mix together to form a smooth batter. If the cake batter feels too thick, then mix in another tablespoon of dairy free milk.
Split the cake batter into two equal parts. Pour into the greased baking tins. Bake in the oven for approximately 30 minutes. Cakes are ready when they are golden brown and springy to touch. If unsure, use a toothpick method: prick the cake in the middle, if it comes out clean, the cake is fully cooked.
Remove the cakes from the baking tins to avoid the bottom getting soggy. Leave to stand on a cooling rack.
2. BUTTERCREAM FILLING
In a deep mixing bowl add the dairy-free spread, powdered sugar, and vanilla extract.
Cream together using an electric mixer or a manual hand mixer. Continue mixing until the ingredients begin to cream together. It will resemble breadcrumbs at first.
It will then become creamy and fluffy.
3. SANDWICH ASSEMBLY
Slide one cake onto a plate and apply an even spreading of jam. Slide the other cake onto a plate. Cover the surface with the buttercream.
CAREFULLY place one cake on top of the other with the jam and buttercream sandwiched in the middle.
To decorate, sprinkle powdered sugar over the top of the sponge. Cut into eight (8) slices.
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MUSIC:
Court of the Queen - Music to Delight by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
Very nice my favourite 😋
Thank you for watching😊
Wao amazing looks delicuous
Stay blessed stay connected
Thank you for watching and commenting😊
Nice👍🏻
Thank you!
I bake gluten free regularly, but combining vegan and gluten free is quite tricky, as eggs and butter can help mask the strange texture and lack of binding in non-glutinous flours. Kudos for coming up with this recipe.
We can't easily source Bob's Red Mill flours in the UK, but I believe that Doves Farm Freee flour is a fairly equivalent product.
Thanks for watching. Appreciate the information, this is very useful for those looking for a light gluten free flour blend in the UK😊👍