Mini Victoria Sponge Cakes
These mini Victoria sponge cakes are a deliciously soft and light bite-sized version of the British classic cake. I usually find cooking with coconut flour dry and dense, but these were fluffy and very yummy.
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. My testing controller said they tasted like birthday cake! which was a pleasant surprise.
Mini Victoria Sponge Cake
Servings: 6 Cakes
1/4 cup (38g) coconut flour
3 tablespoons melted Gee or butter
3 tablespoons erythritol or sugar sweetener
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder (low carb ideally)
3-4 tablespoons whipped cream
6 teaspoons strawberry jam
Preheat the oven to 200C/400F degrees.
melt the butter and then add the erythritol
Add the coconut flour, salt and baking powder.
Add the eggs and vanilla. Stir thoroughly.
Whisk until there are no lumps and you have a smooth batter.
Pour the mixture into cupcake cases and bake for 15 minutes.
Remove the cakes from the tin and allow to cool.
Cut in half add whipped cream and strawberry jam, I used diabetic strawberry jam.
Eat and enjoy!
Nutritional Info Per Cake (no filling) – 121 Calories, 9g Fat, 4g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs.