Victoria Sponge Cake

125g (4¼ oz) plain flour
1 1/2 teaspoons baking powder
125g (4¼ oz) icing sugar
225g (8 oz) sunflower spread or vegan margarine, softened
Egg replacer (equivalent of 2 eggs)
125ml (4¼ fl oz) non-dairy milk
1 teaspoon vanilla extract

1. Preheat oven to 200 C / Gas mark 6. Grease a 20cm springform cake tin. Sift the flour and baking powder into a medium bowl and set aside.

2. Cream the sunflower spread or vegan margarine and sugar together in a medium bowl. Add the egg replacer and mix thoroughly. Slowly stir the flour mixture in. Beat in the non-dairy milk and vanilla until the batter is smooth. Pour the batter into the prepared cake tin.

3. Bake in the preheated oven until a skewer inserted in the centre comes out clean, about 20 to 30 minutes. Cool the cake in the tin for 10 minutes, then turn the cake out onto a wire rack to cool completely.

Serve plain dusted with icing sugar, or slice and fill with jam, fresh berries and vegan whipped cream for a special Victoria sandwich. Adapted from a recipe on

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