fussy eater turned foodie

Healthier Victoria Sponge

Two things that most people should know about me – I have the sweetest tooth and I love to bake. This is usually a disastrous combination when trying to cut out refined sugars and other nasties from your diet. If I ever ran out of ‘cheat’ day snacks I could whip up a delicious batch of cupcakes coated in a concoction of icing sugar and butter (doesn’t sound even the slightest bit nutritious, right?). Albeit, home making is a great way to avoid extra additives and preservatives that supermarkets plow into everything but I decided I wanted to be able to carry on baking but with a healthier twist. Yes this recipe still contains the usual suspects; fat creamed with sugar, eggs and flour but with a twist. It avoids highly processed margarine and highly refined white sugars and flours and uses coconut milk and fresh fruit to make a lower sugar and dairy free filling. Give this healthier Victoria Sponge a go and see for yourself how delicious it is!


Healthier Victoria Sponge



For the Vanilla Sponge:

220g coconut sugar

220g coconut oil

4 eggs (flax eggs to keep vegan, untested)

1 tsp vanilla extract

100g buckwheat flour

110g wholemeal flour (sub for more buckwheat to keep gluten free)

1 heaped tsp baking powder (gf if needed)

1 tbsp nut milk (or coconut milk liquid leftover from cream)


Strawberry jam:

180g strawberries chopped

10g Maple Syrup

5g chia seeds


Vegan Whipped Cream:

1 tin of coconut milk left in the fridge overnight

20g Maple syrup

10g lucuma powder (optional)

drizzle of vanilla extract



Heat the oven to 180 degrees Celsius,

Open the coconut milk and separate the thick creamy part and the liquid

Cream the sugar and oil with a whisk until completely mixed and starting to get creamy,

Crack and whisk the eggs in a seperate dish with the vanilla and slowly add into the mixture a bit at a time and mixing as you make each addition,

Sieve in the two types of flours and baking powder and fold in gently,

Add the nut milk or coconut liquid, stir and divide equally into two grease proof paper lined cake tins,

Place in the oven for approx 20 minutes (to check they are cooked remove and place a knife in the middle, remove and see if there are any crumbs/mix on there, if it’s clean it’s done if not place back in for a few more minutes and test again),

Whilst they cook add strawberries, honey and a drop of water to a pan on a high heat,

Keep stirring the strawberries till cooked and then mash up to make a smooth sauce,

Add the chia seeds and leave to cool,

To make the cream, open the coconut milk and remove the thick creamy part and add the other ingredients and whip until firm,

Remove the cake from the oven and refrigerate the other components until cake is cool,

Assemble the layers and top with fresh fruit and desiccated coconut.


{Top Tip – make sure the cake is completely cooled before topping and keep refrigerated for it to last longer} <3 xx 


1 thought on “Healthier Victoria Sponge”

  • This turned out perfectly. I am so nervous about baking the last cake I tried the texture was horrible I’m not sure if maybe I should invest in a good mixer but this looks absolutely delicious!!!

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