"It’s a tea-time winner and every bite is so light and delicious.
Quintessentially British and a far healthier version of the classic."
Victoria Sponge Cake
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- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp warm water
ingredients
Dry Ingredients
- 300 gram self-raising flour, sifted
- 140 gram coconut sugar
- 1 teaspoon bicarbonate of soda, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon arrowroot, sifted
- 1/4 teaspoon vanilla powder
- 1/2 teaspoon Himalayan salt
ingredients
Wet Ingredients
- 290 milliliter almond milk
- 165 milliliter sunflower oil
- 1/4 teaspoon white rice vinegar
ingredients
For the filling
- 750 gram strawberries, hulled
- 5 tbsp coconut sugar
- 3 tbsp chia seeds
- 1/2 lemon, zested and juiced
ingredients
For the vanilla whipped cream
- 400 gram good quality coconut yoghurt
- 2 tbsp maple syrup
- 1/2 teaspoon vanilla powder or paste
- 100 gram fresh strawberries, halved with green tops left on
Method
For the cake
Step 1
Preheat the oven to 180°c and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment paper.
Step 2
Combine the flaxseed with the warm water to make your flax egg and set aside for 10 minutes to thicken.
Step 3
Mix all the dry ingredients with a paddle attachment in an electric stand mixer until well combined.
Step 4
In a separate bowl, combine all the wet ingredients including the flax egg.
Step 5
Slowly add the wet ingredients to the dry while mixing them together, then continue to mix for 2 minutes until the mixture is smooth.
Step 6
Pour the cake mixture into the prepared tins, dividing it equally. Place them onto a baking tray and then bake for 20 minutes or until the cakes have no wobble in the centre and a toothpick comes out clean.
Step 7
Leave them to cool in the tin for 10 minutes, and then gently turn them out onto a wire rack to cool.
For the filling
Step 1
Cut your strawberries into halves, or quarters if they are large. As this is a conserve, you want to keep the fruit in pieces to give it texture. Add the sugar, chia seeds, lemon zest and a squeeze of juice to a saucepan. Stir well.
Step 2
Put the pan on medium heat and slowly melt the sugar, then increase the temperature to get the mixture boiling for a few minutes, stirring well while it does. Now turn off the heat and leave the conserve to thicken.
Step 3
Once cool, gently spread your strawberry conserve on the top of the first cake, and then place the second cake on top.
For the vanilla whipped cream
Step 1
Scoop your coconut yoghurt into a bowl and use an electric whisk to whip it until thick and doubled in size. Add the maple syrup and vanilla at the very end. Keep the ‘whipped cream’ in the fridge until required, then pipe it on top of the cake and finish with the fresh strawberries.