Ian and Henry’s classic Victoria sponge with vanilla buttercream and raspberry jam recipe on Living On The Veg

Henry Firth and Ian Theasby served up a delicious classic vegan Victoria sponge with vanilla buttercream and raspberry jam on Living On The Veg.

The ingredients are: 550g plain flour, 350g golden caster sugar, 2 tsp baking powder, 2 tsp bicarbonate of soda, 11⁄2 tsp salt, 150ml light olive oil, 400ml unsweetened plant-based milk, 3 tbsp vanilla extract and 2 tsp apple cider vinegar.

For the buttercream filling are: 75g dairy-free butter, 75g vegetable shortening (such as Trex), 300g icing sugar, 2 tsp vanilla paste or extract, large pinch of salt, 5 tbsp raspberry jam, 50g fresh raspberries and Icing sugar, to dust.




See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.

One thought on “Ian and Henry’s classic Victoria sponge with vanilla buttercream and raspberry jam recipe on Living On The Veg

  1. How do I cook the Banana Bread Doughnuts? I want to make some for fundraising for our animal rescue

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