Victoria Sponge - Grain, Gluten, Sugar & Dairy Free
A fabulous paleo, gluten free, GAPS and healing verison of the class Victoria Sponge!
Ingredients
- CAKE
- 6 medium eggs
- 1/2 tsp vanilla powder or tsp of vanilla extract
- 70 ml honey
- 85 ml melted coconut oil about 65g melted
- 70 g coconut flour
- a pinch sea salt
- 2 tsp GF baking powder
- FILLING
- A jar of sugar free jam of your choice - about 250g needed depending on preference
- 250 g organic greek yogurt or thick coconut cream
- Strawberries to top
Instructions
- Preheat oven to 160c or 180c is not fan assisted.
- Grease and line two 17.5cm sandwich cake tins - don't miss this step!
- Whisk the eggs, honey, vanilla until fluffy.
- Mix the dry ingredients roughly.
- Whisk the cooled but melted coconut oil into the egg mixture until fluffy.
- Slowly sieve in the dry ingredients and combine until there are no lumps.
- Place equal measure of the mixture into the greased sandwich tins.
- Place in the oven for 20mins on the same shelf.
- Remove from oven when brown and springy to touch and allow to cool completely.
- ASSEMBLE - do this immediately before serving!
- Simply turn bottom cake layer upside down to create a flat layer for the filling and place the jam on the bottom.
- Then add the greek yogurt or coconut cream* and gentle place top layer on top.
- serve immediately but will keep for 2-3 days in the fridge.
Notes
* if using coconut cream place in fridge to harden for an hour before using - intermittently whisking a few times to make it fluffier.]
Feel free to use butter instead of coconut oil and any sort of filling you fancy ;) Adapted from The Healthy Chef
Feel free to use butter instead of coconut oil and any sort of filling you fancy ;) Adapted from The Healthy Chef