Victoria Sponge Cake

Fit for a queen, our Victoria Sponge Cake is burtsing with flavour. 

Prep time icon
Cook time icon
Freeze icon
Serves icon

For the cake:
4 Eggs
3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)
350g Natural yoghurt
320g Spelt flour (sifted)
1 tbsp Baking powder

For the filling:
300g Natural yoghurt
100g Raspberry jam

For the garnish:
Handful of fresh blueberries, raspberries and strawberries
Finish with a dusting of icing sugar

  1. Preheat the oven to 180° C, and prepare/line two springform cake tins.
  2. Whisk eggs, combine with the melted coconut oil and yoghurt in a bowl until creamy.
  3. Add the spelt flour and baking powder. Continue to mix until it forms a batter.
  4. Spread the batter evenly between both tins. 
  5. Bake for 20-25 mins, or until golden-brown on top and a skewer inserted in the middle comes out clean. 
  6. Remove from oven and cool for 5 mins before removing from tin and peeling off paper.  Set aside and cool on a wire rack. 
  7. Once completely cooled, spread the top of your bottom cake with with jam. Then gently add a layer of yoghurt and sandwich with your top cake.
  8. Decorate with fresh fruit and dust with icing sugar.
Spoon icon

Tip of the Month

For a plant-based boast of natural omegas, try our organic Omega Cool Oil, a balance of naturally occurring omega 3, 6 & 9. A great supplement for those following a vegan diet.

Your basket

For more info on delivery charges please click here.