Almond Victoria cake

Nutrition Facts

Amount Per Serving

Calories 422 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Sodium 297mg13%

Potassium 287mg8%

Carbohydrates 54g18%

Fiber 5g21%

Sugar 30g33%

Protein 9g18%

Vitamin C 1mg1%

Calcium 123mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A vegan tea-time crowd pleaser

Cook Time20

Course: Dessert

Cuisine: British

Servings:

Calories: 422kcal

Author: Ella Mills

Preheat the oven to 200°C (fan 180°C). Line two 23cm cake tins with baking parchment.
In a large bowl, mix the ground almonds, buckwheat flour, bicarb and salt, stirring well to remove any lumps. Add the maple syrup, almond milk and chickpea water and mix again until it comes together to form a smooth batter.
Pour equal amounts of the batter into the lined tins and bake for 20 minutes, until well risen and a knife inserted in the centre comes out clean – if it doesn’t, place the tins back in the oven for five more minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes.
While the cakes cool, make the icing. Whisk the coconut yoghurt using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around five to 10 minutes. It’s really important to whisk the yoghurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk – just make sure you whisk long enough to get a good amount of air and thickness into the mix.
Once the cakes are cool, spread the jam over one and sandwich it with the other. Spoon the icing over the top of the cake and smooth it over evenly. We like adding berries and edible flowers as decoration.