Firstly, apologies that this isn’t the world’s best picture (does anyone really care!?) I took it on the day of Braxton’s 2nd birthday party – which this was made for – and had to cater the entire party and somehow look presentable, oh, and photograph everything at the same time because I run a health food blog so what’s the point in making something healthy if I can’t share it with you all?! But if left little time to actually spend on the photography. I hope you’ll read the post anyway 😉
This was my third attempt at a healthier version of a classic Victoria Sponge. All other test recipes didn’t quite work out so well but this one really did!
In creating Braxton’s birthday party, which you can read about here, I wanted to make sure that everything on offer on the table kept to the same values as our usual diets so it was important that all the cakes were healthy.
A few quick notes with this:
– The coconut palm sugar makes it turn out slightly darker and it definitely works better with normal caster sugar, so totally up to you which one you want to use. It still turns out fine with the coconut palm sugar, but really not as perfect and smooth in texture. If you want it to be free of refined sugar, obviously use the coconut sugar, if you don’t mind the odd bit of sugar, use caster, in same quantities. We don’t have any refined sugar at home but as a choice, I was more interested in this being dairy and egg free
– We’re using coconut yoghurt instead of eggs, so you really need to beat this with a food mixer or whisk for as long as possible, up to 4 minutes even. It will make a difference!
– Once you add the flour, don’t beat anymore, just gently fold
– Use a good quality dairy-free margarine. I use Biona
– Get the cakes into the oven as soon as possible because the raising agents will start working immediately.
– You’ll have to make the jam at least a day before so make sure you’ve done this before you’re ready to make this recipe. You can view the jam recipe here. Do the same, but this time using strawberries
Ready? Let’s go!
200g dairy-free margarine (I used Biona)
300g coconut palm sugar or caster sugar if using
200g dairy-free yoghurt. I used Koko coconut yoghurt
200g oat milk
2 tsp vanilla extract
400g gluten-free self-raising flour (I used Dove’s Farm)
2 tsp baking powder
For the buttercream:
The cream from the top of 3 tins of full-fat coconut milk. Do not use the watery part, just the cream. You can save the watery part for curries or soups
3 tbsp maple syrup
A good serving of homemade chia jam
Dust with icing sugar
First make the buttercream filling by mixing the coconut cream in a bowl with the maple and leaving it in the fridge to set a little.
Preheat the oven to 180* and grease and line two 22cm round cake tins.
Beat the margarine and sugar together for at least 3-4 minutes, until light and fluffy.
Add the yoghurt, oat milk and vanilla to the mixer and continue to beat. The mixture may look a bit curdled, keep beating, and if it still looks curdled, add a few tablespoons of the flour and beat again.
Add the flour and baking powder and SLOWLY fold into the mixture, until fully combined.
Divide the mixture between the two tins and place in the oven to bake for 20 minutes, or until a skewer comes out clean. Leave to cool.
Once fully cool, turn one of them out onto a cake stand or plate, spread the cream on top, generously, then put the jam on top of that (also generously), then place the other cake on top and dust with icing sugar.
Love & health,