KETO VICTORIA SPONGE CAKE

A keto-fied version of the very popular, traditional British tea time cake, named after queen Victoria. It’s a light and fluffy sponge, filled with whipped cream and sugar free jam. It’s the perfect cake to celebrate high tea or any other occasion.

Now for some it is really important in which way the cake is assembled. It is believed that the traditional Victoria sponge cake has a layer of jam topped with cream. To me it doesn’t matter as I have tried both ways and they taste same and are equally delicious.

TIPS ON MAKING KETO VICTORIA SPONGE CAKE

This sponge cakes made from light and fluffy almond flour, so it is gluten and grain free. You can substituted almond flour for blanched and ground almonds. Beware that some ground almonds are not as finely ground as almond flour. Some ground almonds are quite coarse, that would ruin the fluffy texture of the sponge. You could however sieve the ground almonds and then grind the coarser almonds until they are fine as well. I would not recommend substituting the almond flour for de fatted almond flour as the sponge could turn out dry.

If you want to substituted the almond flour for coconut flour you would have to use a smaller amount, then stated in the recipe. Coconut flour absorbs more moisture then almond flour. You could use my coconut pound cake recipe as a base for this cake, then fill it like a Victoria sponge cake.

The butter can be substituted for an equal amount of coconut oil but this would make the cake taste slightly of coconut.

I mainly use finely powdered Erythritol in my baking. You can use granulated Erythritol, Erythritol/ Stevia mix and other keto friendly sweetener such as Xylitol or Allulose. Please remember that Xylitol adds more calories to the recipe and can raise blood sugar in some people. When I bake for my family I only use Erythritol but when I bake for friends I mix Erythritol with Xylitol as not everyone likes the cooling effect of Erythritol. You can not substituted the amount of sweetner with the same amount of Stevia.

You can make your own homemade sugar free jam by boiling and reducing chopped berries with erythritol or you can use a sugar free jam like this one. Both work fine and are equally delicious. I love to use fresh, sliced strawberries instead of jam but then the cake wound not keep for more then a day or two as fresh fruit would spoil quickly.

I fill my cake with unsweetened whipped cream, because I feel that the cake and jam provide enough sweetness. You can however, sweeten it with stevia drops or other keto friendly sweeteners to your liking.

You can substitute whipped cream for clotted cream or make a sugar free buttercream or cream cheese frosting to fill the sponge cake.

Here in the UK many people use two round cake tins like these and divide the cake batter between those, before baking. You can definitely do that too, then all you have to do is reduce the baking time by almost half. I don’t have two same sized cake tins, that’s why I bake my cake in one round tin like this one and then cut it in half after baking.

STEP BY STEP

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STEP 1 BAKE THE CAKE FOLLOWING THE INSTRUCTIONS. ONCE THE CAKE HAS COOLED, CUT IT IN HALF.

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STEP 2. FILL ONE HALF OF THE CAKE WITH SUGAR FREE JAM.

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STEP 3. FILL THE OTHER HALF OF THE CAKE WITH WHIPPED CREAM

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STEP 4. ASSEMBLE CAKE.

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STEP 5. DUST WITH POWDERED ERYTHRITOL

HOW TO MAKE A KETO VICTORIA SPONGE CAKE

Print Recipe
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KETO VICTORIA SPONGE CAKE

Traditional British tea time cake but without the sugar.
Prep Time15 mins
Cook Time45 mins
Total Time2 hrs 30 mins
Course: Cake, Dessert
Cuisine: British
Keyword: glutenfree, keto, lowcarb, sugarfree
Servings: 8
Calories: 368kcal
Author: Senna

Ingredients

SPONGE CAKE

  • 4 tbsp melted butter
  • 5 medium eggs
  • 3/4 -1 cup sweetener
  • 165 g almond flour
  • 1 tsp vanilla or a few vanilla stevia drops
  • 1 tsp baking powder

CAKE FILLING

Instructions

  • Heat oven at 180°c
  • Grease or line a cake tin.
  • Mix all ingredients together with a handmixer.
  • Then fill the batter in a cake tin.
  • Bake the cake for about 45min or till a skewer inserted in the centre of the cake comes out clean.
  • Leave the cake to cool.
  • Whip cream with a hand mixer.
  • Cut the cake in half and fill the cake with whipped or clotted cream and sugarfree jam.
  • You can dust the cake with powdered erythritol.

Notes

NET CARB COUNT PER SERVING:
2 g NET CARBS

Nutrition

Calories: 368kcal | Carbohydrates: 24g | Protein: 9g | Fat: 35g | Cholesterol: 117.8mg | Fiber: 2g | Sugar: 2g

NET CARBS are the carbohydrates that are absorbed by the body. To calculate the NET CARBS in the UK and most of Europe subtract the sugar alcohols from the total carbs count. In the US and a other states subtract the fiber and sugar alcohols from the total carbs count.

I always try to provide the correct nutritional information for each of my recipes. Please note that the nutritional value may vary for you, depending on the use of different brands and ingredients. Please calculate the nutritional value with the ingredients you use at home, to archive accurate nutritional information.

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