2 x 17cm/7” round cake tins and 3 x mixing bowls

Vegan Victoria Sponge Layer Cake
1 FREEE Sponge Mix
2 tbsp FREEE Organic Chickpea Flour
1 tbsp FREEE Tapioca Flour
½ tsp FREEE Baking Powder 
100ml oil
120ml tepid vegan milk
oil, for tins

Vegan Filling and Topping
100g icing sugar
50g vegan baking block
3 tbsp jam
1 tsp icing sugar, for dusting

180°C, Fan 160°C, 350°F, Gas 4

Vegan Victoria 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, add the chickpea flour, tapioca flour 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 tops.
7. Bake for 25-30 minutes until golden and the sponges spring 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.