Savour something moist and soft as it slides down your throat. Simplicity in decadence. And, gulp.
Fluffy, airy, pillowy and moist Victoria Sponge Cake made with millet and rice flour with a hint of citrusy lemon.
This dish will rupture the belief that vegan food can’t be simple to put together.
- When you’ve got the ladies over for a natter and need an intoxicating easy cake that’ll have you learning the dirt in no time
- When you’re scratching your head as to what to pack the kiddies for lunch
- When you’ve got the children’s school fete round the corner and a cake as your contribution is much needed
Victoria Sponge Cake was inspired by gluten-free friend who was missing out on these little treats. local fetes when younger and recreating a Sponge Cake that
Sponge Cake is a light non-yeast cake. It harks back to the 15th Century and a crumbliness to it and served at tea-time.
Victoria Sponge Cake is vegan and gluten-free.
- 150g millet
- 150g white rice flour
- 25g oats
- 50g flaxseeds
- 60g tapioca flour
- 120g raw unrefined cane sugar
- 155ml olive oil
- ½ lemon, zest and juice
- 1tsp baking soda
- Pinch of salt
- 155ml filtered water
- 1tsp vanilla extract
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin (or two 7- or 8-inch cake tins) with olive oil or a 12 mini-cake tin and set to one side.
- In a food processor, grind the millet granules, flaxseeds oats and unrefined cane sugar. Place in a large mixing bowl with the rice flour, tapioca, baking soda and salt. Mix well and set to one side.
- Add in the oil and vanilla extract. Mix well. Add in the water.
- Pour in the lemon – and lightly fold in.
- Spoon into the cake tin(s).
- Bake in the oven for about 20 minutes until the crust turns into a light golden colour. Insert a skewer to test if it comes out clear to see if it is baked.
- Remove from heat and set to one side until cool.
- Top with icing of your choice, if preferred – and even some strawberry jam.