Wow! Victoria Sponge Cake with Coconut Flour

Victoria sponge cake is one of my favourite cakes, if not my no.1 favourite. I like it just classic, with buttercream and jam in the middle and sprinkled with icing sugar on top. Though I must say with my sweet tooth, I often add buttercream on the outside as well.

The good thing about Victoria sponge cake is that it’s so easy to make; essentially the butter, sugar and flour are all the same quantity and then you add eggs (usually 4), and then with some other optional ingredients such as lemon, milk, vanilla essence and baking powder (a must if using plain flour however).

Why use coconut flour for Victoria sponge cake?
So I’ve been on a journey to eat less processed and more healthier foods. This includes, for example, swapping out my seed oils for healthier alternatives such as olive oil and coconut oil (read more on that here), amongst other things. I’m also trying to heal my gut, lose weight and overall feel stronger and I know that essentially I am what I eat. So with this Victoria sponge cake recipe; although it’s not 100% coconut flour (I used (60% plain flour, 40% coconut flour), it’s a step forward in me experimenting with different ingredients to live a more healthier lifestyle.

Furthermore, we’re all different, our microbiome is different so it’s importance to understand that and acknowledge what foods you should avoid. Perhaps for me, it’s reducing or cutting out glutenous items and opting for gluten free instead. We’ll see.

But I’ll tell you the truth that this cake was so delicious, fluffy and moist – I was so surprised. Next time I’ll have to use just coconut flour and see how it comes out. Stay tuned for that!

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Ingredients:

• 200 g raw cane sugar or castor sugar (1 cup)
• 200 g melted butter (1 cup)
• 4 eggs beaten
• 130 g plain flour (1 cup)
• 70 g coconut flour (¾ cup)
• 1 tbsp baking powder
• 1 tsp grated lemon peel
• 1 tsp lemon juice
• 2 tbsp milk

For the filling

• 100 g softened butter (3.5 oz)
• 140 g icing sugar (1 cup)
• drop vanilla extract (optional)
• strawberry jam
• icing sugar, to decorate

Instructions:

1. Heat oven to 180C/gas 5. Grease two 20cm sandwich tins with butter and dust with flour.
2. In a large bowl beat together the caster sugar, melted butter and eggs until well combined.
3. Then add the flour, baking powder, grated lemon peel, vanilla essence, lemon juice and milk and beat together until you have a smooth batter. If using raw cane sugar, the batter will be a little crunchy as the sugar takes time to dissolve, but the end cake will be nice and fluffy.

4. Evenly distribute the mixture between the two tins, smoothing the top with a spatula.

5. Bake for 20-25 minutes or until golden brown. When pricked with a toothpick it should return clean with no uncooked batter.
6. Turn onto a cooling rack and leave to cool completely.
7. For the buttercream icing filling, mix the softened butter until creamy and then add the icing sugar and vanilla essence, mixing till well combined.
8. Spread the buttercream over one of the sponges and layer on top a fine spread of strawberry jam. Carefully place the other sponge on top.
9. Lastly dust with a little icing sugar on top of the victoria sponge cake before serving. Enjoy!

FAQs for Victoria Sponge Cake with Coconut Flour

1. Can I use other types of sugar instead of cane or castor sugar?
   • I have used just coconut sugar in the past and it came out deliciously, the coconut taste was ever so slight.
2. What if I don’t have lemon peel or lemon juice?
   • That’s fine if you don’t have lemon peel or lemon juice, you can just omit them from the recipe.
3. How do I know when the cake is done baking?
   • You can test the readiness of the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Additionally, the cake should spring back when lightly pressed in the center.
4. How should I store leftovers?
   • I like to keep my cake out on the counter with a wide bowl covering it on top. However for extra freshness and longevity wrap well and store in the fridge for up to a week.
5. Can I freeze this cake?
   • Yes, you can freeze this cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. Thaw the cake in the refrigerator before serving.

Victoria Sponge Cake with Coconut Flour

This Victoria Sponge Cake made with half coconut flour and all-purpose flour is so delicious, it'll surprise you!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine British

Servings 8 people

Ingredients

  

• 200 g raw cane sugar or castor sugar (1 cup)
• 200 g melted butter (1 cup)
• 4 eggs beaten
• 130 g plain flour (1 cup)
• 70 g coconut flour (¾ cup)
• 1 tbsp baking powder
• 1 tsp grated lemon peel
• 1 tsp lemon juice
• 2 tbsp milk

For the filling

• 100 g softened butter (3.5 oz)
• 140 g icing sugar (1 cup)
• 1 drop vanilla extract
• strawberry jam
• icing sugar to sprinkle

Instructions

 

• Heat oven to 180C/gas 5. Grease two 20cm sandwich tins with butter and dust with flour.
• In a large bowl beat together the caster sugar, melted butter and eggs until well combined.
• Then add the flour, baking powder, grated lemon peel, lemon juice and milk and beat together until you have a smooth batter. If using raw cane sugar, the batter will be a little crunchy as the sugar takes time to dissolve, but the end cake will be nice and fluffy.
• Evenly distribute the mixture between the two tins, smoothing the top with a spatula.
• Bake for 20-25 minutes or until golden brown. When pricked with a toothpick it should return clean with no uncooked batter.
• Turn onto a cooling rack and leave to cool completely.
• For the buttercream icing filling, mix the softened butter until creamy and then add the icing sugar and vanilla essence, mixing till well combined.
• Spread the buttercream over one of the sponges and layer on top a fine spread of strawberry jam. Carefully place the other sponge on top.
• Lastly dust with a little icing sugar on top of the cake before serving. Enjoy!

Did you make this recipe?

Please let me know how this Victoria Sponge Cake turned out for you! Leave a comment below and tag @nutrifusionbites on Instagram and hashtag it #nutrifusionbites.

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