Iced Victoria Sponge Cakes

Name: Vegan Victoria Sponge with buttercream cheese filling/frosting
Prep time: 30 min
Cook time: 40 min
Ingredients: 150 g self-raising wholemeal flour; 150 g self-raising white flour; 200 g caster sugar; 2 tsp baking powder; ½ teasp of salt; 150 g dairy-free margarine (Stork block margarine or Tomor are excellent); 150 g dairy-free yoghurt (I used Alpro coconut soya yoghurt but any will do); 150 g dairy-free milk (Soya or Almond); 2 tsp vanilla extract; 270 g strawberries; 135 g caster sugar; 1 teaspoon of agar agar; 75 g of vegan cream cheese (Waitrose is good); 50 g margarine (use a hard brand like flora butter); 2 whole lemon the zest only (use a very fine grater); 75 g icing sugar (20g & 50g for cream cheese & whipping cream.); 1 teaspoon of vanilla extract; 75 g bramley apple sauce; 1 teaspoon of vanilla extract; 75 g coconut oil; 1.5 tbsp custard powder or corn starch; 1 flat tbsp coconut flour (if you don't have this, use extra custard powder)

Posted in British, Bread and cakes, Desserts, puddings, & sweets

Iced Victoria Sponge Cakes

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