A low carb Battenberg cake is perfect for an afternoon tea. A checker board of pink and yellow low carb cake is surrounded by a sugar free marzipan.
The sponge cake is a simple coconut flour cake that I've used for my strawberry tiramisu. The marzipan coating uses my recipe but any sugar free marzipan can be used. This cake is such fun recipe to make with the children.
What is Battenberg cake?
A battenberg cake is a British cake and a common cake of my childhood. Nothing says Sunday afternoon tea more than a slice of Battenberg cake! Rumour has it that the cake was made in honor of the marriage of Princess Victoria in 1884.
A traditional battenberg cake has 51g net carbs per slice whereas this has 5g. It shows you how much sugar can be in a traditional cake!
How to make a Battenberg cake
This is a fun cake to make and not too complicated. It's basically a light sponge, half of it coloured pink. It's then cut into slices and held together by a jam. Traditionally an apricot jam is used by I chose to use a raspberry chia jam to keep the carbs down.
You will need a batch of my sugar free marzipan for the cake cover. That can be made on the same day if you don't already have some in the fridge.
Two different colour sponges are baked in a square 8 inch tin together. To keep them separated I made a silver foil divider.
To assemble the cake, the edges are trimmed and cut into strips. These strips are then brushed with jam and assembled in a checker pattern.
Roll out the marzipan and cover the cake. Let it chill to firm for an hour, then you are ready to slice and enjoy!
Any other low carb jam can be used. If there is a sugar free apricot jam available in your stores, try that for a more authentic taste.
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Low Carb Battenberg Cake
- Pre-heat oven to 180C/350F degrees
- Line a 8-inch square baking tin with parchment paper. Divide the tin into two by placing a thick layer of aluminum foil down the center.
- Whisk the butter until creamy
- Add the low carb sweetener and continue to whisk
- Whisk in the egg yolks, one at time,
- Add the vanilla extract.
- Whisk in the coconut flour, salt and baking powder.
- In a separate bowl whisk the egg whites to stiff peaks.
- Gently fold in the egg whites and mix until combined.
- Spoon half of the mixture into another bowl and stir in the red food colouring. Adjust the colouring until you have a pink colour.
- Spoon into the tin, evenly smooth out the cake mixture.
- Bake for 25 minutes until the sponge is golden and firm.
- Remove from the oven and cool.
- Trim the edges from the cakes and cut into 4 even lengthwise slice. 2 for each colour.
- Brush one slice of each colour with jam and place together.
- Cover the top with jam.
- Brush the other slices with jam and place on top with the colour sponges alternating.
- Brush the top with jam.
- Roll out the marzipan to be large enough to cover the cake whole. I roll my marzipan in between 2 sheets of parchment paper.
- Place the marzipan sheet over the cake and wrap it as smoothly as you can. Turn it over to join the ends of the marzipan as you want the whole cake covered.
- Place on a parchment lined plate and chill in the fridge for one hour.
- Slice and serve!