victoria sponge keto

Victoria sponge is the number 1 favourite voted cake in the UK. It is also the favourite cake people like to bake. Simple ingredients, nowhere to hide, for its simplicity, so it is important to get the consistency right. In this recipe I give you the gluten free, sugar free, kept and paleo version. The almond flour makes very fluffy and moist so the overall effect is grandiose.

COOKING & PREPARATION TIME: 1 hour

INGREDIENTS for 8 slices:

180gr ground almonds

40gr coconut flour

250gr cream cheese

50gr xylitol

2 tspn vanilla essence

1/2 tspn xanthan gum

1.5 tspn baking powder

3 eggs, beaten

2 tbsn flaxseeds ground

 

for the filling:

100gr sugar free raspberry jam

 

for the buttercream:

150gr butter or margarine

10gr stevia

30gr xylitol

• preheat oven at 350 F/ 175C
• grease a 20cm round cake tin, with removable side and line it with baking paper
• prepare the victoria sponge by whisking the eggs, cream cheese, vanilla essence and xylitol
• while whisking, mix the almond flour, coconut flour, xanthin gum, baking powder and flaxseeds
• add the dry ingredients to the wet ingredient and mix with a spatula
• place the cake mix in the cake tin and bake for 35-40 mins or until golden on top
• once cooked place on a tray to cool
• in the meantime make the sugar free jam following the recipe
• also make the buttercream by whisking the butter/ margarine with the stevia and xylitol
• once cooled down, cut the cake in half and fill with jam on the bottom half
• the pipe the buttercream on top of the jam
• place the top half over the buttercream

NUTRITIONAL VALUE PER SLICE
energy kcal	377.5
fat	34.2
of which saturated	14.9
carbohydrates	7.7
of which sugars	3.8
fibre	4.5
protein	15.5
salt	0.4