Healthier Vegan Victoria Sponge Cake (Gluten-Free & Easy)

 The Victoria sponge cake is more than just a dessert; it’s a piece of culinary history. Named after Queen Victoria, who was said to enjoy a slice with her afternoon tea, this cake has long been a symbol of simplicity and elegance. Two layers of golden sponge, a generous spread of jam, and a cloud of cream come together in perfect balance. 

The classic version, of course, is full of butter, eggs, and sugar. Lovely as it is, it can feel heavy, and not everyone can enjoy it due to dietary needs - that’s where my version comes in! 

I wanted to create something that stays true to the spirit of the original but feels lighter, healthier, and accessible.

This recipe utilizes millet and coconut flour for the sponge, resulting in a naturally gluten-free base with a tender crumb. Instead of eggs, flaxseed holds everything together, while coconut yogurt replaces the traditional whipped cream. A no-sugar strawberry jam keeps the filling bright and fruity without overpowering sweetness. 

It’s a healthier take on a classic. It proves traditions can evolve without losing their charm. Serve it at tea time, a birthday, or any gathering, and watch it disappear slice by slice.

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Victoria Sponge Cake

Prep time: 20 minutes
Bake time: 35 minutes
Total time: ~55 minutes

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Ingredients:

Sponge Layers

• ½ cup dry millet (cooked in 1 ½ cups soy milk, cooled completely)

• ½ cup erythritol

• ¼ cup coconut flour

• 2 tbsp ground flaxseed + 5 tbsp warm water (flax egg)

• 3 tbsp soy yogurt

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

• Pinch of salt

Filling & Decoration

• ½ cup coconut yogurt

• ¼ cup strawberry jam (no sugar added, or homemade with erythritol)

• Fresh strawberries, sliced

• Extra strawberries for garnish

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Instructions

1. Prepare millet base

   • Cook ½ cup millet in 1 ½ cups soy milk until soft and creamy. Cool completely.

2. Make a flax egg

   • Mix ground flaxseed with warm water and let sit 5 minutes until gel-like.

3. Blend the wet mixture

   • Blend cooled millet, erythritol, soy yogurt, vinegar, and vanilla until smooth.

4. Mix batter

   • In a bowl, combine coconut flour, baking powder, baking soda, and salt.

   • Stir in the millet mixture and flax egg.

   • If too thick, add 2–3 tbsp soy milk to loosen (coconut flour thickens quickly).

5. Bake sponges

   • Divide batter between two small round cake pans (16–18 cm) lined with parchment.

   • Bake at 175°C (350°F) for 25–30 minutes, until golden and a toothpick comes out clean.

   • Cool completely before filling.

6. Assemble cake

   • Place one sponge on a plate. Spread with strawberry jam, then a thick layer of coconut yogurt. Add sliced fresh strawberries.

   • Gently place the second sponge on top.

   • Top with yoghurt and garnish with strawberries.

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Nutrition (per slice, 8 slices)

• Calories: ~130 kcal

• Protein: ~4.1 g

• Fat: ~3.2 g

• Carbs: ~22 g

• Fiber: ~4.5 g

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