Victoria Sponge

[willsie01]

Tried making a Vegan Victoria Sponge last night, following a BBC Good Food recipe. It was an unmitigated disaster. There were cracks in the surface on removing from the oven. One half broke into pieces while assembling the cake. I put the pieces together to make the bottom layer. The filling consistency seem alright put as soon as I spread it on the cake it thinned out and overflowed the sides. Haven't tried it yet for taste. Tempted to just chuck it in the bin. Cakes are probably way beyond my pay grade and I should stick to basics. As it happens the basics are not working out terribly well anyway.

[Bramleyb]

Don't give up. My non vegan sponge cakes were never as good as those my sister made, so I'm not a baker. I'm fortunate that my husband likes to occasionally makes cakes and although he's not vegan, he bakes vegan versions so that I can eat them I'm off to a vegan meet up later but I think I've left it too late to try and bake a cake. I'm sure others on here will have made vegan Victoria sponges and can share their recipes or suggest what might have caused the issues. It might have needed more of the binding replacement. Was it completely cold when you put the filling on? Don't give up

[willsie01 in reply to Bramleyb]

Chatted to my daughter in law who works in the food industry. She looked at the ingredients of the dairy free butter I used and pointed out the fat content was too low and water too high. Also explained the other faults so I can try again.

[HungryHufflepuff in reply to willsie01]

Are you in the U.K.,if so did you use Pure butter? Or Pure sunflower marg? I only recently discovered the Pure butter (I live in the middle of nowhere) which I was so excited about, but found it really disappointing. However, the Pure sunflower margarine is ok and I know omnivores who use it for baking, preferring it over dairy spread. But, I’ve never successfully made a vegan cake. I don’t know if it’s the egg replacer that doesn’t work 🤔

[willsie01 in reply to HungryHufflepuff]

I am in the U.K. and did use Pure made from Sunflower seeds. I’ve been told that the fat content of it is too low for baking. I will try again with a dairy free butter better suited for the job.