I’ve been thinking about a Victoria sandwich for so long, it’s ridiculous. The problem is that I had to devise one that was gluten-, dairy- and refined sugar-free. Thankfully, this cake comes to the rescue. Although it’s nothing like the light and buttery Victoria sandwich, it’s still awesome, and I enjoyed it for my birthday.
Two super-moist vanilla sponge cakes are sandwiched together with fruit-sweetened strawberry jam and coconut whipped cream. Sliced fresh strawberries were then used to adorn the cake in all its glory. If you’d like you could also use a glaze to make it look even fancier.
This cake is also soy-free, weird-flours-I-can’t-pronounce-free, gum-free and almond-free. Side note: I find it so hard to find gluten-free baked goods without almond flour… it drives me insane. I don’t have anything against almond flour/meal, but most of the stuff that is available is made with conventional almonds, and there’s no way I’m eating that business. If I end up buying organic almonds, that are produced on allergen-free lines, it becomes ridiculously expensive, this is why I vote for coconut flour.
Additional note, the recipe actually caught me off guard; I had no idea that each cake would be so thin. Each layer was barely 1.25 cm (1/2 inch) tall. But it worked out fine. However, I would most likely make a double batch of the cake for a taller cake next time. I noticed that the longer you let it sit, the better it tastes.
STRAWBERRY CREAM VANILLA SANDWICH CAKE MADE WITH COCONUT FLOUR (gluten-, dairy-, soy-, refined sugar-free)
makes one – 20 cm (8 inch) round sandwich cake
sponge cake adapted from Healy Eats Real – Coconut Flour Classic Vanilla Cake
For the sponge cake layers
- 8 large eggs, separated
- 2 teaspoons cream of tartar
- 115 g (1/2 c) coconut oil
- 120 g (6 tablespoons) raw honey
- 60 g (1/2 c) coconut flour, sifted
- ½ teaspoon vanilla powder
- ½ teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon sea salt
For the coconut cream
- 2-400 ml (14 oz) full fat coconut milk*, chilled for at least 48 hours, solid fat scooped out, liquid saved for smoothies/other/discard
- raw honey to taste (optional)
- 1 pinch vanilla powder (optional)
For filing and decoration
- fruit-sweetened strawberry jam
- fresh strawberries, sliced thinly
For the glaze (optional)
- 1-2 tablespoons fruit sweetened jam, mixed with a few drops of hot water to create a thick, but brushable (yes, I just said that) glaze, pass through a sieve/strainer
* Please buy FULL FAT coconut milk; the higher the fat content the better. When selecting your cans in the store, shake them to listen if the liquid inside is thin and sloshy or thick and denser. You want the thick and denser sounding can. Buy a few, just in case.
1. Preheat oven to 180 C/350 F. Line the bottom of 2 – 20 cm (8 inch) round springform tins/pans with parchment paper.
2. In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form. Set aside.
3. In another large bowl, cream together the honey and coconut oil, then add the egg yolks, coconut flour, vanilla powder, bicarbonate of soda/baking soda and sea salt. Mix well until combined.
4. Gently fold 1/3 of the egg whites into the egg yolk mix until combined. Repeat until the egg whites are used up.
5. Divide the batter between the two cake tin/pans, and bake in the middle of the oven for 18-20 minutes, or until a toothpick is inserted into the center of the cake and comes out clean.
6. Remove from pans and let cool on a wire rack.
7. Meanwhile, make the coconut cream by beating together the coconut cream (solid part that you’ve scooped out from your chilled tins of full fat coconut milk) with honey and vanilla, if using.
8. To assemble, spread a few tablespoons of strawberry jam on the top of one cake, top with 1/3 of the coconut cream. Use the remainder of the coconut cream to cover the top and sides of the cake.
9. Arrange strawberries on top, and then brush with glaze, if using. Devour immediately, or let chill before slicing and enjoying.