Mini Victoria Sponge Cakes

These mini Victoria sponge cakes are a deliciously soft and light bite sized version of the British classic cake.

Baked with coconut flour, this low carb and gluten free version of a Victoria sponge cake is made into a  mini cake to help stop you eating a whole Victoria sponge cake.  Well, it stops up eating a whole cake then declaring it to be taste testing research.  

A mini Victoria sponge cake is a perfect afternoon treat with a classic filling of strawberry chia jam and cream.   I used a couple of tablespoons of strawberry chia jam and some whipped cream.   Lemon curd instead of the jam would be an equally delicious filling for these mini cakes.

This recipe is one of the first successful attempts that I had baking with coconut flour, many years ago so I thought I would give it another visit.  Originally, I simply slathered the cake with cream and berries, but prefer it cut in half and served as a Victoria sponge cake. 

This cake recipe is very easy to make and only takes 15 minutes to bake so you could whip up a batch of these if you have unexpected visitors.  Or if you are met with the stomach rumbles from a hungry husband. 

Mini Victoria Sponge Cake

These mini Victoria sponge cakes were well received by the Chief Taster.  He is a big fan of a sponge cake and declared these light and fluffy.  It’s another coconut flour cake recipe that you could happily serve to a gluten eater, and they would never know that they were munching a healthier alternative.  Nothing better than a sneaky cake!

A coconut flour cake that makes a basic recipe for you to play around with too.  Add different flavours, cocoa powder and fillings to mix up your afternoon cake fix.   At only 2g net carbs each before the filling you could have more than one without too much guilt.   Perhaps I should relabel this as guilt free cake!

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