Gluten Free, Egg Free, Dairy Free and Vegan Victoria Sponge with Raspberries and Blueberries

As part of my New Year’s Resolution I have promised myself to bake more and put up some recipes on here as well as products. The initial recipe for this was taken from Jamie Oliver’s website but I have added a few extra ingredients. This was in fact actually made for me as a treat (I had to be sue chef....) but follow the recipe and easy method below and you can create your own Free From Masterpiece. 

For the Sponge:

300 g dairy-free margarine, (suitable for baking), plus extra for greasing

300 g Udi's gluten-free plain flour, plus extra for dusting

300 g golden caster sugar

200 g Alpro Vanilla soya yogurt

Zest of 2 lemons

Juice of half a lemon

2 teaspoons gluten-free baking powder

½ teaspoon xanthan gum

For the Filling:

200 g icing sugar, plus extra for dusting

100 g dairy-free margarine

75 g fresh Raspberries

75 g of Blueberries

A squeeze of Lemon Juice

Preheat the oven to 190ºC/375ºF/gas 5. 

Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the Vanilla yoghurt, lemon juice and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it's a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar into a large bowl, then add the margarine, a squeeze of lemon and a few of the raspberries and beat until smooth. 

The raspberries give the icing the wonderful rich pink colour and add a touch of bite to the very sweet topping. 

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries and blueberries into a chosen pattern. Place the second layer on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with a few raspberries, if you like, then serve.

Place in the fridge for best results.

This cake makes a great desert or accompaniment to afternoon tea, especially on a Sunday.

Enjoy :) T x