May 27, 2016 | Makes 1 two-tier cake
For the Cakes:
- 4 Eggs
- 300ml of Melted Coconut Oil
- 300ml of Honey
- 1 Teaspoon of Vanilla Essence
- 4 Cups of Ground Almonds (480g)
- 1 Teaspoon of Coarse Salt
- 2 Teaspoons of Baking Powder
For the Jam:
- 200g of Strawberries
- 2 Tablespoons of Chia Seeds
- 1 Tablespoon of Honey
For the Cream:
- 2 x 400g Chilled Cans of Coconut Milk (refrigerated overnight)
Victoria sponge is a complete classic and I can’t believe how long it’s taken me to get it on here! Strawberry season is here so there’s no better time. This one has all the things you love about it- whipped cream, runny strawberry jam, crumbly sponge cake but it’s a whole lot more nutritious too. Thanks to the power of coconuts and almonds it’s full of healthy fats, vitamin E, calcium, magnesium and potassium and the juicy strawberries add a boost of vitamin C. Ideal for summer birthdays and barbecues!
Preheat the oven to 170°C.
Whisk the eggs, melted coconut oil, vanilla and sweetener together in a large bowl.
In a separate bowl, combine the ground almonds, salt and baking powder.
Gradually add the dry ingredients to the wet.
Line or grease two 20 cm (8 in) cake tins with coconut oil. Divide the mixture evenly and bake for about 40 minutes, until a cake tester comes out clean. If the cakes are browning too much- cover them loosely with tinfoil to prevent further browning. While the cakes are baking, take the cans of coconut milk out of the fridge to let them soften.
Leave the cakes to cool on a wire rack for about 20 minutes before removing it from the tin, then leave it to cool completely before making the jam and cream. For the jam, add the strawberries, chia seeds and honey to your blender and blend until smooth. Let it sit for a minute or two to allow the chia seeds to swell, then blend again. Set aside in a bowl.
For the cream, scoop the coconut cream from the top of the cans of coconut milk (keep the coconut water for something else). Add it to a large bowl and whip it using an electric mixer.
When the cakes are cool, place one on your serving plate and spread a layer of jam on top, followed by a layer of coconut cream. Pop the other cake on top and decorate with more cream and fresh strawberries.