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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Mini Victoria Sponge Cakes
- ¼ cup (38g) coconut flour
- 3 tablespoons melted butter unsalted
- 3 eggs
- 3 tablespoons erythritol or sugar sweetener
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- 3-4 tablespoons whipped cream
- 6 teaspoons strawberry chia jam
- Preheat the oven to 200C/400F degrees.
- Grease a muffin tin with butter.
- Beat the butter and erythritol together until smooth.
- Add the eggs and vanilla. Stir thoroughly.
- Add the coconut flour, salt and baking powder. Whisk until there are no lumps and you have a smooth batter.
- Pour the mixture into the greased muffin tin and bake for 15 minutes.
- Remove the cakes from the tin and allow to cool.
- Cut in half, slather with whipped cream and strawberry jam.
- Eat and enjoy!
does it taste eggy?
I didn't think so.