Coconut and Lime Victoria Sponge

So, I need to use up the tangy lime curd asap. After much internet perusal I felt inspired to tweak a classic vegan Victoria Sponge recipe to make a lime and coconut cake, filled with lashings of oozy lime curd.

The basic recipe of a Victoria Sponge has proved quite difficult to master in egg-free form – somehow chocolate cakes are easier to turn out. This version works beautifully well, producing a light and aerated crumb – it would also work with a classic raspberry jam filling, or even buttercream. But, if you fancy a zing, you can’t beat the lemon or lime curd.

Coconut and Lime Victoria Sponge (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 1 9 inch sandwich cake

• 1 cup oat milk
• 1 tsp vinegar
• 1 1/4 cups self-raising flour
• 2 tbsps cornflour
• 3/4 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/4 cup desiccated coconut
• zest of 1 lime
• 1/3 cup sunflower oil
• 3/4 cup caster sugar
• 1 tsp vanilla essence

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Grease and line the base of 2 9 inch round cake tins

– Add the vanilla and vinegar to the oat milk.

– Whisk in the oil, sugar, lime zest and coconut.

– Sift in the flour, cornflour, baking powder, bicarb and salt. The mixture is quite runny.

– Divide between the 2 cake tins.

– Bake for 20-25 minutes, or until a knife comes out clean.

– Cool in the tins.

– Once cool turn out onto a wire rack.

– Generously spread lime curd over the top of one cake and place the other one on top.

– Generously dust the top with icing sugar.