Flourless Victoria Sponge Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrients and fiber.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought spread

Fruit puree offers a healthier, lower-sugar alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey provides natural sweetness with fewer processing steps.

Whip together 4 eggs, 175g caster sugar, 175g gluten free flour, and 175g plant butter at room temperature until combined and smooth.

Grease two 18cm/7" cake trays with plant butter.

Bake in a pre-heated oven at 160°C for about 20-25 minutes.

For the strawberry jam, combine 100g chopped strawberries, 200g caster sugar, and 30g lemon juice in a pot.

Boil on medium heat for about 10-12 minutes until it reaches a nice thick jam consistency.

Let the jam cool at room temperature.

Cool the sponge cakes after baking.

For the dairy-free cream chantilly, whip together 150g plant based cream, vanilla, and 50g icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens