Sainsbury’s Blog

Written by Nush Foods // August 20, 2019

To celebrate the launch of Nush into Sainsbury’s stores nationwide we created this incredible plant-based strawberry and almond Victoria sponge, all 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, lose bottom cake tins with a touch of coconut oil and grease proof 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 bicarbonate of soda in a bowl and mix well until well combined
  • In a separate bowl add the liquid from one tin of chickpeas, oat milk, vanilla essence 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 strawberry jam, place the second sponge on top and cover the top with strawberry almond yog and fresh strawberries before serving.