Strawberry Almond Victoria Sponge Cake
GF, DF, VEGAN
Method
Line two deep, loose bottom cake tins with a touch of coconut oil and greaseproof parchment before pre-heating the oven to 180 degrees Celsius
Place the oats in a blender or food processor and blitz until they form a fine flour
Place oat flour with ground almonds, bicarbonate of soda in a bowl and mix until well combined
In a separate bowl add the liquid from one tin of chickpeas, maple syrup, oat milk, vanilla bean paste and whisk until it forms one liquid, pour into the dry ingredients and stir well
Pour the mix between the lined cake tins and bake for 35-40 minutes (or until a knife comes out clean)
Leave to cool completely before turning out of the tin and peeling the grease proof paper off
Place one half of the sponge on a plate and spread with St Dalfour Jam, place the second sponge on top and cover the top with strawberry almond yog and dried or fresh strawberries before serving
Ingredients
200 g ground almonds
300 g oats (ground into a flour)
2 tsp bicarbonate of soda
400 ml maple syrup
100 ml oat milk
1 x aquafaba from 400 g tin of chickpeas
1 tsp vanilla bean paste
4 tbsp strawberry jam
350 g strawberry almond Nush
Dried strawberries (optional)