You can’t really get a more English cake than a Victoria sponge – I mean it’s named after one of our longest serving monarchs, as it became popular in the times of Queen Victoria and has remained in favour ever since. For me it conjures up lovely memories of scoffing my face at afternoon tea and summer picnics in questionable weather (because even if it’s neither warm nor sunny us Brits have a stubborn tendency to don our shorts and flip flops nonetheless and brave the outdoors, all in the name of eating al fresco).
A good Victoria sponge is packed full of amazing flavours; you’ve got the light, fluffy, vanilla sponge, which when combined with a scrumptious strawberry jam and indulgent creamy filling makes for the most perfect of cakes. Now of course the original version isn’t something I generally choose to indulge in as it’s pretty full of gluten, dairy and sugar (which in my book equals tummy ache) but I think I’ve created something just as delicious by tweaking the original and adding a healthy twist.
This cake is nothing short of heavenly, and I’m sure if you make it yourself you will totally agree with me. The cashew butter keeps it gorgeously moist and the homemade jam and coconut cream filling work so well together too. I honestly don’t think that if you tasted this cake you would ever guess it was secretly healthy, but I promise you it is!
I tend to make a batch of the jam in advance as you can freeze it and it’s also great to stir into porridge or coconut yogurt with granola too so I normally have some in the fridge when I come to make this cake. But don’t worry if you don’t have time to make it beforehand as unlike regular jam this one takes all of about ten minutes to make and in my opinion it tastes so much better too!
- 1 1/2 cups ground almonds
- 1/2 cup oats
- 1 cup almond milk
- 1/2 cup maple syrup
- 2/3 cup cashew butter
- 2 tbsp ground flax seeds
- 3 tbsp coconut oil, melted
- 1 teaspoon vanilla extract
For the cream
- 1 cup coconut cream
- 4 tbsp maple syrup
For the jam
- 1 cup (about 150g) strawberries
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1/4 cup water
To make the jam, add the ingredients into a blender and blend for a minute or so, until it forms a smooth liquid. Pour this mixture into a small saucepan and heat on a medium heat until it starts to boil, then turn down to a low heat and stir for about 10-15 minutes (until it starts to thicken). Allow the jam to cool and then pop it in a jar and store in the fridge.
Pop the oats in a food processor or high speed blender and whizz for around a minute until they become a flour. Add in all the other cake ingredients and blend for a further minute or so, until the mixture is nice and smooth. Spoon this into a greased cake tin or mould.
Bake at 180C for around 30 minutes, until it starts to go golden on top and a fork comes out clean. Leave to cool for at least an hour (or longer if you have time) until it is completely cool. To make the cream, simply combine the coconut cream and maple syrup in a bowl and stir together well. Once the cake is cool, cut it in half to make the two layers and spread the cream and then the jam onto the top of the bottom layer. Then place the top layer back on top, decorate with coconut flour, desiccated coconut, berries, or leave it naked and just dig in!
Love, Mrs H xx