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Vegan Victoria Sponge

Makes 1 cake

Today there is an increasing need for recipes free from gluten and other allergens. Try our truly delicious new Gluten Free Jam Sponge Sandwich recipe that is also free from dairy and eggs!

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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  1. Rub some oil around the inside of two 15cm/6” deep cake tins or insert cake liners. Pre-heat the oven.
  2. Sieve the self raising flour, chickpea (or gram) flour and xanthan into a bowl and stir to combine.
  3. Measure the sugar, oil, water, vanilla and vinegar into a large mixing bowl and beat together well.
  4. Beat in the prepared flour blend.
  5. Divide the mixture between the prepared cake tins.
  6. Bake for 25 minutes.
  7. Turn the cakes out on to a wire rack to cool.
  8. Spread the jam all over the top of one cold sponge.
  9. Place the other sponge on top.
  10. Sieve the icing sugar over the cake.

Equipment

2 x 15cm/6” round cake tins and mixing bowl

Temperature

190˚C, Fan 170˚, 375˚F, Gas 5

Cooking time

25 minutes
Since my son became gluten intolerant1 year ago the things that are hard go without are bread and cake. He now has an egg allergy and i have had little success with any cake recipies until I tried the vegan sponge cake as with anything new recipie I tried first time it was ok but, I tried it again doubling the quantity and it was fantastic.
By Janet Lambert
30 Oct 2019

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