To celebrate the launch of Nush into Sainsbury’s stores nationwide, we created this incredible plant-based strawberry and almond Victoria sponge, using ingredients you can easily find in Sainsbury’s stores!

200g ground almonds

300g oats (ground into a flour)

2 tsp bicarbonate of soda

200g coconut sugar

200 ml oat milk

1 x aquafaba from 400g tin of chickpeas

1 tsp vanilla essence

4 tbsp strawberry jam (we used CHAM!)

350g strawberry almond Nush

Fresh strawberries to serve (optional)

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 it forms a fine flour
• Place oat flour with ground almonds, coconut sugar and bicarbonate of soda in a bowl and mix until well combined
• In a separate bowl, add the liquid from one tin of chickpeas, oat milk and vanilla essence. 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 strawberry jam, place the second sponge on top and cover the top with strawberry almond yog and fresh strawberries before serving.