Easy Gluten Free Vegan Sponge Layer Cake

Vegan Sponge Layer Cake

1. Pre-heat the oven.
2. Rub some oil around the inside of two 17cm/7” round cake tins or insert a baking liner.
3. Measure the sponge mix into a bowl, chickpea flour, tapioca and baking powder, stir to combine and sieve into a mixing bowl.
4. Put the oil and milk into another mixing bowl and beat together.
5. Add the prepared flour blend and beat into a smooth paste.
6. Divide the mixture between the prepared cake tins and smooth the top.
7. Bake for 25-30 minutes until golden and the sponge springs back when touched.
8. Remove from the oven and leave to stand for 5 minutes.
9. Turn the cakes out onto a wire rack and leave to cool.

Vegan Filling and Topping

1. Sieve the icing sugar into a mixing bowl.
2. Add the spread and mix together well.
3. Spread this evenly over one cold sponge layer.
4. Spoon the jam on top and spread this out.
5. Place the second sponge on top.
6. Sieve the remaining teaspoon of icing sugar over the cake and serve.