Vegan victoria sponge with coconut cream
A light and verstaile vegan victoria sponge with coconut cream and summer berries.
Recipe type: Cake
  • 400g self-raising flour
  • 1¼ tsp bicarbonate of soda
  • 180g caster sugar
  • 115ml sunflower oil
  • 400ml dairy-free milk
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 4 tbsp strawberry jam
  • 1 400ml can coconut milk (at least 60% coconut extract)
  • Mixed berries
  1. Sieve together the flour and bicarb and add sugar. In a separate bowl mix the oil, milk, golden syrup and vanilla.
  2. Add slowly to the flour mixture until combined.
  3. Line two 9inch cake tins with greaseproof paper and pour in the cake mixture.
  4. Bake at 180c for 40 minutes.
  5. Leave the coconut milk in the fridge for a few hours or preferably overnight.
  6. The milk should separate so the water is at the botton.
  7. Skim off the firmer coconut cream from the top and scoop into a bowl. Whisk until soft peaks form (about 2 minutes with an electric whisk).
  8. Sandwich sponges together with jam and coconut cream.
  9. Decorate with berries.
Recipe by Free From Farmhouse at