free from

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning

Vegan sponge cake

dairy-free spread,plus extra for the tins

milliliters dairy-free milk,we used oat milk

tbsp cider vinegar

vanilla pod,seeds

self-raising flour

golden caster sugar

tsp bicarbonate of soda

dairy-free spread

icing sugar,plus extra for dusting

tbsp jam,we used strawberry

Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.

Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.

Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.

While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.

Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

Vegan chocolate cake

dairy-free spread,

milliliters dairy-free milk, we used oat milk

cocoa powder

vanilla extract

dairy-free dark chocolate

icing sugar

tbsp dairy-free milk, such as oat milk

fresh, seasonal fruits

Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.

Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.

To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.

Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Hybrid of a fruit scone with a rough exterior

Fruity Rock Cakes

Self Raising flour

70 g of cold block dairy-free butter cut up

caster sugar

g of dried fruit

g of dairy-free yoghurt

ml of cold oat or soya milk

lemon juice

tbsp of ground flaxseeds egg

Preheat the oven to 185C and line a baking tray with baking parchment.

If you are using ground flaxseeds, place into a cup with 3 tbsp of hot water. Mix and set to one side to become thick

Into a large bowl add the flour and chunks of butter. Using your hands rub the butter into the flour until it resembles large breadcrumbs. You could also use a pastry blender.

Into the bowl with the flour add the sugar, fruit, zest and a pinch of salt and combine.

Now, in a jug add the yoghurt, milk and the lemon juice and give it a stir,

Pour in the thickened flaxseeds into the dry ingredients and mix using a round-edged knife.  Add the milk combination a little at a time, gradually bring the dough together. The dough should hold it's shape but not be too stiff. You may not need to add everything from the jug.

Divide the dough into roughly 9 pieces and spoon onto the baking tray and place into the oven.

Bake between 20-25 minutes or until they become a light golden brown. Remove from the oven and sprinkle with a little caster sugar. Remove from the tray and place onto a cooling rack. Once cool store in an airtight container.

Rock buns are best eaten the same day but will store ok for a couple of days this way. You can warm them a little in the microwave. I like mine cut and spread with butter.They also freeze well in a freezer bag, then warmed lightly to serve.

Top 3 free from recipes from across the web

The most viewed free from recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan sponge cake

Vegan chocolate cake

Fruity Rock Cakes

Top 3 free from recipes from across the web

The most viewed free from recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan sponge cake

Vegan chocolate cake

Fruity Rock Cakes

The most viewed free from recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine