Updated: Aug 17
My amazing little sister just celebrated her 28th birthday last week, and when my mum called with a request to make a cake for such a special occasion, I made sure to deliver. But, I did not want to make any "ordinary" or "every day" delight.....for that is just just won't due. So, I decided to make her one of my favorite cakes: Victoria Sponge Cake...but only in a way that I could deliver. Remember, everyday I wear (and eat) black, dahling.
A light and moist cake named after Queen Victoria, it is a vanilla sponge cake traditionally filled with strawberry or raspberry jam and luscious whipped cream or buttercream. However, there is no possible way that I could not put my magickal take on this creation. My version is a stunning Black Vanilla Cardamom Sponge with Damson Plum Preserve instead of Raspberry Jam and Lavender Buttercream that is a lilac hue instead of white cream or buttercream.
The end result is a sponge cake that is sweet, tart and as dark as the night. Sprinkled with icing sugar for a stunning contrast and finish - this is sure to be devoured and reduced to nothing but crumbs.
So, my darlings.....Let The Kitchen Conjuring Commence:
For The Sponge Cakes
3 cups flour, sifted
3/4 cup organic sugar
1 tsp baking soda
4 tsps. baking powder
2 1/4 cups plant based milk (I used an almond/coconut blend)
2/3 cup oil (I used olive oil)
4 tbsps. apple cider vinegar
1 1/2 tbsps. vanilla bean paste
1/2 tsp. Himalayan sea salt
1 tbsp. ground cardamom
6 tbsps. activated charcoal
For Lavender Buttercream & Filling
1/2 stick vegan butter, softened
2 cups powdered sugar
1 tsp. lavender extract
2 tbsps. plant milk
Vegan violet gel food coloring (or regular purple food coloring)
Damson Plum preserve or your favorite jam/preserve of choice
- Preheat the oven to 350 degrees F.
-In a bowl, add the milk and vinegar; mix with a spoon and set aside.
-In a large mixing bowl, add all of the dry ingredients and mix until well combined. Using a stand mixer, electric hand mixer or metal whisk - add all of the wet ingredients and mix well until the batter is smooth and ribbons. It should not be thick.
-Butter the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Pour the batter into the cake pans, making sure to place equal amounts between them; place in the oven and bake for 40 minutes.
-Using a toothpick, check the cakes to make sure they are cooked completely. Once the toothpick comes out clean, remove the cakes from the oven and leave them in the pans to cool for 10-15 minutes before removing to place on a cooling rack.
-To create the buttercream: beat the vegan butter, icing sugar, lavender extract, coloring and milk in a food mixer for 4-5 minutes until very light, fluffy and a beautiful lilac shade.
-Once the cakes are completely cooled, slather the top of one with a generous amount of jam/preserve. Using a piping bag with a 1-inch tip, pipe large peaks of the lavender buttercream around the edge cake and then fill the rest of the buttercream over all of the jam/preserve. *Note: you can pipe the buttercream in the center of the cake to completely cover the jam or you can use an icing spatula to carefully smooth it in the center.
-Gently and carefully place the other cake on top and sandwich them together; then sprinkle the top of the cake liberally with icing sugar.
*Makes 8 servings.