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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!
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)
160ml Water (warm)
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.
For your filling, why not try our recipe for Low-Carb Raspberry Jam?
Low-Carb Victoria Sponge
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Making it easier to adopt a low-carb lifestyle.