Low-Carb Victoria Sponge
Rikke SvartangenLow-Carb Victoria Sponge
Low-Carb Food Co
10
15 minutes
35 minutes
117
British
Baking
What is better than a simple sponge cake? A low-carb Victoria sponge! This is one of our go-to recipes for special occasions (or when we just fancy cake!) - and this one doesn't disappoint! Pair with our recipe for low-carb cherry compote and you'll blow your guests away!
Ingredients
- 120g Low-Carb Flour
- 1 tsp Cinnamon
- 1 tsp Mixed Spice
- ¼ tsp Salt
- ¾ tsp Baking Powder
- 4 drops Stevia Liquid Vanilla
- 100g Erythritol (granulated)
- 75g Coconut Oil (warm and melted)
- 2 Eggs
- 160ml Water (warm)
Directions
Mix all the dry ingredients in a bowl.
Add all the wet ingredients and mix.
Pour the mixture into a 8x8 lined tin until its just about covers the bottom. Make sure the mixture is level.
Cook at 160°C fan for 30 - 35 minutes on the middle shelf.
The sponge is ready when it feels “springy” on top.
Take out and let cool in the tin for 5 minutes. Remove from the tin, and let cool on a rack until room temperature.
1 comment
I’ve tweaked this and made a perfectly delightful banana bread that my children and I love! 2.5g carbs per slice. I didn’t think it was possible to make anything low carb that my kids like. Thank goodness for this recipe.