A Victoria Sponge is an absolute classic – and sometimes those with a dairy intolerance want cake too! Check out this gluten-free and dairy-free recipe, which makes ample use of the fact it only needs 4 main ingredients.
I use Pure sunflower spread instead of butter, Supernutrients’ coconut sugar (coconut sugar has a markedly lower GI than table sugar), and coconut flour in place of plain flour. I also use Savvy spreads date spread over a strawberry jam filling as the sugar/glucose-fructose syrup content in regular jam is just far too high for me.
- 250g Pure sunflower spread
- 250g Supernutrients coconut sugar
- 250g coconut flour
- 4 eggs
- 1 tsp vanilla essence
For the filling:
- Half a jar of Savvy Spreads date spread
- 6 strawberries, quartered
Need to make this recipe with cups? Take a look at this easy cups to grams converter.
- Preheat the oven to 180c and grease and line two cake tins.
- Cream together the sunflower spread and the coconut sugar until light in colour.
- Add the eggs one at a time, making sure everything is well combined.
- Sift in the coconut flour gradually and fold into the mixture.
- Add the vanilla essence (if you want a lemon cake, add the rind of one lemon).
- Bake for 20-25 minutes or until golden brown.
- Turn out the cake tins on a cooling rack for half an hour. Then spoon the date spread on the bottom of one of the sponges and sandwich the other on top. Add a few of the quartered strawberries as well if you fancy some added texture.
- Decorate with sifted icing sugar and serveee.