This classic is made without any eggs or dairy, filled with a delicious layer of vegan vanilla buttercream and strawberry jam, making it the ultimate indulgent treat to share with your neighbours at your Big Lunch.
For the sponge
- 400g self-raising flour, plus extra for dusting
- 1 ¼ tsp bicarbonate of soda
- 250g caster sugar
- 115ml sunflower oil
- 400ml almond milk (or soya milk)
- 3 tbsp golden syrup
- 2 tsp vanilla extract
- 4 tbsp strawberry or raspberry jam
- 100g of strawberries or raspberries to decorate (optional)
For the buttercream
- 200g dairy-free spread, includes greasing
- 175g icing sugar, sifted
- 1 tbsp vanilla extract
Preheat the oven to gas 4/180°C/fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together.
Whisk the sunflower oil, milk of choice, syrup and vanilla in a jug and pour the mixture into the dry ingredients. Then, using a hand-blender, whisk for 2 minutes until thick and creamy.
Spoon the sponge mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. You can check this by using a toothpick (it should come out clean). Remove from the oven and leave to cool for 15 mins in the tin. Remove and leave to cool completely on a wire rack.
It’s time to make the filling! Beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until you need it.
Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Pop the second cake on top. You can either use the remaining cream mixture and fruit to decorate, or lightly dust with icing sugar.