Paleo Coconut Victoria Sponge Cake

As a born and bred Brit the Victoria Sponge Cake is a staple at British birthdays, tea parties and celebrations in general. I have recreated a healthier version to the traditional Victoria Sponge so we can still enjoy this British tradition. 


For the Cake:

  • 6 eggs
  • 1 1/2 bananas (about 180g)
  • 1/2 cup + 1 tbsp coconut flour
  • 1 cup desiccated coconut (extra for dusting)
  • 1/4 cup coconut sugar (or to taste depending on your sweet tooth)
  • 2 tsp baking powder
  • 2 tsp vanilla essence
  • 1 cup  coconut milk
  • pinch of salt

For the Chia Jam:

  • 350g frozen berries
  • 1/2 cup chia seeds
  • 2 tbsp maple syrup
  • 1/2 cup water

For the Cream:

  • 200ml coconut cream (leave the watery bit in the bottom of the tin)


  1. Preheat the oven to 180 degrees C.
  2. Place all the ingredients for the jam in a saucepan and leave cooking on a low heat. Stir regularly.
  3. In a clean bowl combine the eggs and the bananas.
  4. In a separate bowl combine the coconut flour, desiccated coconut, coconut sugar, vanilla essence, baking powder and salt.
  5. Slowly pour the wet ingredients into the dry ingredients whilst mixing.
  6. Gradually pour the coconut milk into the mixture to loosen it up.
  7. Grease two circular 7″ baking tins with coconut oil.
  8. Divide the mixture between the tins and place in the oven for 25-30 minutes.
  9. Whilst cooking, check the jam to ensure it is thickening up and creating a jam-like consistency.
  10. Once the cakes are cooked, leave to cool.
  11. Once cooled, flip the cakes out of the tins.
  12. Whip the coconut cream (note: it won’t whip like normal cream but whip until thick enough to spread).
  13. Spread the cream thinly on the base of one cake. Reserve 2 tbsp for the top of the cake. Then spread the jam onto the inside of the other and close together like a sandwich.
  14. Spread a thin layer of coconut cream onto the top of the cake and dust with desiccated coconut and place berries on the top.
  15. Slice and enjoy!