I baked this cake today, and in the book where I got the recipe from it’s called “Vegan Victoria Sandwich Cake”, but for me it really is a dream cake: it’s super yummy, vegan, fast and easy to make…what more do you want?
Nobody will actually believe it doesn’t contain eggs or milk, as it’s so moist and looks like a “normal” cake.
First, a few words about the cookbook: it’s “Low GI Vegetarian Cookbook” by Rose Elliot, from BBC Books, it sells for 12.99Â£ and it’s worth every penny. All the dishes I’ve tried from it are very very good and turn out just as they should, no need to tweak the recipe, which is uncommon, I think!
There are plenty of beautiful photos, too, and the name of the author is a guarantee by itself.
So, click on the link down here for the recipe…
Vegan Victoria Sandwich Cake
175 gr organic white self raising flour
3 teaspoons baking powder
85 gr caster sugar
115 gr ground almonds
grated zest of 1 orange
juice of 1 orange
6 tablespoons of olive oil
PLUS 2 tablespoons of low-sugar jam (raspberry or strawberry) and some icing sugar
Preheat the oven to 180 degrees (350F), line the base of 2 round sandwich tins (20 cm diameter each) with non stick baking paper.
Put the flour, almonds, baking powder, sugar, orange zest in a large bowl and mix the ingredients.
Put the juice in a measuring jug and add water until the 300ml mark.
Add the juice and the oil to he flour mix and mix well.
Divide the mix in the 2 tins and bake in the oven for about 20 minutes, or until the centre springs back when very lightly pressed.
Once they are cooked, leave to cool in the tins, remove the paper, put the jam on one cake and he other on top, sprinkle some icing sugar and EAT!