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.