Vegan Jubilee Victoria Sponge Cake
A delicious vegan and dairy free Victoria sponge cake sandwiched together with crushed strawberry jam and vegan vanilla icing. Dusted on top with icing sugar and comes with Union Jack cocktail stick flags for decoration.
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Ingredients & allergens
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Ingredients & allergens
Sugar, Self Raising Flour (Wheat), Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Oat Base [water, Oat (8.7%)], Soluble Corn Fibre, Sunflower Oil, Calcium [Calcium Carbonate], Sea Salt, Stabiliser [Gellan Gum], Vitamins [B2, B12, D2] (Oats), Strawberry Jam (Glucose Syrup, Strawberry Puree, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Sodium Citrates, Colour: Anthocyanin.), Lemon Juice, Baking Powder, Bicarbonate Of Soda, Vanilla Extract, Xanthan Gum (E415).
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.