Vegan Victoria Sponge Cake

Free from dairy, egg, gluten, wheat and everything you could imagine... This Victoria Sponge cake is the perfect allergy free alternative so that YES you CAN have your cake and eat it!!

Utensils:

• Pre-heated oven 180 degrees
• Blender
• Large mixing bowl
• 2 silicone baking dishes
• ​2 small pots

Ingredients:

• 250g low low coconut spread
• 150g coconut flour
• 100g gluten-free oats
• 200ml almond milk
• 2 tbsp natural honey
• 2 tsp vanilla extract
• 2 tsp gluten-free baking powder
• 100g frozen raspberries
• 2 tsp desiccated coconut

Method:

1. Pre-heat oven to 180 degrees.
2. Using the blender, grind the oats down to a fine flour and add to mixing bowl. 
3. Add coconut flour and baking powder and mix.
4. Over a low heat, add the coconut spread, almond milk, honey and vanilla extract to a pot and gently heat, stirring constantly.
5. Remove from the heat and mix with the dry ingredients till a dough forms.
6. Split the mixture in two, and pour in to the two baking dishes.
7. Place in the oven to bake for 25-30 minutes.
8. Test the cake by sticking a tooth pick in the centre. If it comes out clean, the cake is ready.
9. Prepare the raspberry jam by adding frozen berries to a pot with 100ml boiling water. Allow the mixture to gently cook till it reduces to liquid form. The longer you leave the jam over the heat, the thicker it will become.
10. When the cakes are ready remove from the oven. Empty one cake on to a plate and top with raspberry jam. Sprinkle 1 tbsp coconut on top.
11. Place the other cake on top and repeat the process, topping with jam and coconut.

Serve and enjoy :)
​