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