Tiny Table Cooks…Bee’s Bakery One-Bowl Vegan Victoria Sponge

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

Today we get cooking with the brains behind the best Jammie Dodgers in London, Bee Berrie – founder of Bee’s Bakery. Not only has Bee’s Bakery been named one of the top five biscuit bakeries in London, but her plant-based wedding cakes have wowed at some of the UK’s most exclusive venues, including Soho Farmhouse, the ICA and Two Temple Place. Bee has baked for clients including Selfridges, Daylesford, Harrods, ITV and the BBC, and has appeared on several TV shows baking. Bee is a mum of one and author of two recipe books – Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating.

Bee’s Easy Peasy One-Bowl Vegan Victoria Sponge

Ingredients
Makes two layers of 8 inch sponge approx. 1 inch thick.
Dry Ingredients
390g white, self raising flour (gluten free works too)
2 tsp baking powder
2 tsp Xanthan gum (optional, will be crumblier without)
Large pinch of salt

Wet Ingredients
470 ml Good Hemp plant milk (or another of your choice, the paler in colour the better)
2 tsp white vinegar
120 ml groundnut oil (or another oil of your choice)
3 tsp Neilsen Massey vanilla bean extract (the thick stuff with speckles in it)

Method
1. Preheat your oven to 175 degrees celcius, line two round 8 inch baking tins with parchment. 
2. Pour all your dry ingredients into one large bowl. Add in the wet ingredients as they’re ready, then mix everything together thoroughly, using a whisk if you need to break up any lumps. 
3. Pour equal amounts into each tin, bake for around 20 – 25 mins, until the tip of a knife inserted in the middle comes out clean.
4. Allow to cool before filling with a great DF buttercream, and a generous dollop of raspberry jam.

Vegan Buttercream

Ingredients
250g Trex (white vegetable oil baking fat), at room temp
250g Stork baking block, at room temp
650g icing sugar
2tsp Vanilla bean extract

Method
Using a food mixer or lots of bicep power, mix the two fats together until you have a smooth paste with no lumps. Add in the vanilla, then icing sugar in two goes, beating until smooth. If the mixture is too thick, add in a tbsp at a time of plant milk e.g. Good Hemp.

If you get your bake on with the kids, we’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks

DISCOVER MORE ABOUT BEE IN HER TABLE TALK & OVER ON INSTAGRAM

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