Gluten & Dairy Free Victoria Sponge Cake
I think its time for something sweet and as it’s the last of those lazy hazy summer days lets just take a moment to enjoy and indulge in that all time summer classic Victoria sponge cake.
I made this cake early on in the summer and it turned out divine. I was really happy with how light and fluffy it was especially as gluten free baked goods can sometimes feel very dense and heavy.
The cashew nut cream was a an absolute treat, I have to say I’m hooked and delighted to have some dairy free alternatives that happen to be really pleasant in both texture and taste.
For the sponge cake
2 tsp vanilla extract
400g self-raising gluten free flour
2 tsp baking powder
To make the cream
150g cashew nuts (soaked overnight)
1 tsp vanilla extract
2 tsp honey
150g strawberries or raspberries (or any berries of your choice)
Heat the oven to 160ºC/325ºF/gas mark 3
Cream together the soya margarine and the coconut sugar adding in the vanilla.
Add in the eggs one by one, whisking well with each addition
Sift the flour and the rest of the dry ingredients and fold in gently to the cake mix
Pour into a couple of lined 24cm round baking tins that are lined with baking parchment
Bake in the oven for 30 minutes, test with a skewer.
While the cake is in the oven, make the cashew nut cream, by blending the nuts with the water along with the honey and vanilla until thick and smooth, place in the refrigerator until ready to use.
When the cake has cooled spread the cashew nut cream onto the one of the cakes and add some raspberries or fruit of your choice, add the second sponge on top and decorate with extra fruit and if you choose some edible flowers would look great.