Ingredients
170g Vegan butter
170g Caster sugar
1/2 Lemon zest
200g Vegan yogurt
4 tsp Baking powder
270g Plain flour
Filling:
135g Vegan butter
235g Icing sugar
4 tbsp Strawberry jam
Optional: decorate with blueberries and strawberries
Method
Step 1
Preheat oven to 200C (180C fan). Line two 15cm round tins with greaseproof paper.
Step 2
In a mixing bowl cream together the butter and sugar. Then fold in the lemon zest.
Step 3
In a separate jug whisk together the yogurt and creamer and leave to one side.
Step 4
In the mixing bowl add the baking powder and flour. Slowly stir in the yogurt and creamer mixture. Mix until the batter is smooth.
Step 5
Divide the mixture between the tins. Bake in the oven for 25-30 minutes or until they are cooked. Leave to cool in the tins for 15 minutes before places them on a wire cooling rack.
Step 6
While the sponges are cooling make the buttercream filling in a mixing bowl add the butter and icing sugar. Mix together or use an electric whisk.
Step 7
When the sponges are cool spoon onto one of the sponges the strawberry jam. Then with a piping bag pipe the buttercream on top of the jam.
Step 8
Place the other sponge on top. Then add strawberries and blueberries for decoration.