For this vegan friendly ‘Victoria Sponge’, you will need the following:

For the sponges:

400g Self raising flour

240g Caster sugar

2tsp Baking powder

400ml Soya milk

160ml Vegetable oil

2tsp Vanilla extract

Lightly grease two 9” cake tins and preheat oven to 180C/Gas mark 4.

In a large bowl, mix the flour, sugar and baking powder together. Add the soya milk, oil and vanilla, stirring with a metal spoon until all ingredients are combined. Tap the bowl on the work surface to stop the raising agents from working too quickly, you will see the bubbles in the mixture pop. Spoon half of the mixture into each tin and tap the tins once again to pop the bubbles.

Bake for between 18-20 minutes or until a toothpick, inserted into the middle of the cake comes out clean. Let the sponges cool in the tins for 10-15 minutes and then transfer to a wire rack to cool completely.

While the sponges are cooling, you can proceed with the vanilla frosting and toppings.

For this you will need:

75g Vegan margarine (Pure)

75g Vegetable fat (Trex)

1tsp Vanilla extract

350g Icing sugar

40ml Soya milk

Strawberry jam

Fresh strawberries 

Using an electric or hand held mixer, mix the margarine, vegetable fat and vanilla together until smooth and creamy. Add the icing sugar and soya milk and mix slowly to combine, increasing in speed as you do, till you end up with a smooth consistency. If it is too firm, add more milk, if it is too soft, add more icing sugar. 

Once the sponges are completely cooled, spread vanilla frosting on top of one of them, then spread strawberry jam on top of the frosting. Place the other sponge on top of the first one then spread more vanilla frosting on top of this. Decorate with sliced strawberries in any way you like and enjoy!