A vegan version of Victoria sponge, filled with dairy-free buttercream and strawberry jam.
Preheat your oven to 180°C / 350°F (160°C/ 325°F if using fan or convection oven). Line and grease two 7 inch cake tins.
Mix the soy milk and vinegar together and set aside.
In a large bowl, mix together the flour, baking soda and sugar.
Add the melted butter and vanilla extract along with the milk and vinegar mixture. Mix well using a wooden spoon, making sure there is no dry mixture stuck to the bottom of the bowl.
Divide the cake batter between the two tins and bake for 15 minutes until golden brown. A toothpick through the centre will come out clean when they're ready.
Leave the cakes in the tins for 10 minutes then gently flip them out onto a cooling rack and let them cool completely.
Mix together the vegetable shortening, powdered sugar and vanilla with a wooden spoon until it starts to come together. Add in 1 tablespoon of plant-based milk and mix to form a smooth buttercream. I like to use my electric hand whisk to make it super light and fluffy. You can add an additional tablespoon of milk if the buttercream is too thick. If it's too thin or splits, add more powdered sugar.
Place the first cake layer on a plate or cake stand. Mix the strawberry jam to loosen it, then spread it over the cake.
Pipe or spoon your buttercream on top of the jam and use a palette knife to smooth it out, leaving a small gap around the edges to prevent it from spilling out. Gently place the second cake layer on top.
Sift a small amount of powdered sugar over the top of the cake, cut into slices and enjoy!