Victoria Sponge Cake
- prep time - 5 mins
- cook time - 20 mins
- total time - 25 mins
- serves - 1 Cake
Two fluffy vanilla sponge cakes sandwiched together with a layer of sweet strawberry jam and topped with a protein packed frosting, this cake is fit for royalty!
Ingredients
FOR THE CAKE:
- 50g Oat flour (blended oats)
- 1 tsp Baking powder
- 1 tbsp Sugar (you could use coconut sugar)
- 80g Vegan yoghurt
- 1 tbsp Strawberry jam
- 80g Vegan yoghurt
- 20g Performance Vanilla
Instructions
- Preheat oven to 180°C / 350°F.
- Add blended oats, baking powder and sugar to a bowl and give it a mix. Add in the yoghurt and mix until combined. Add a splash of milk or water if it’s too thick.
- Add cake batter to a well-greased ramekin (ours is 6cm), smooth out the top and bake for 15-20 minutes. You can insert a skewer to check for doneness - it should come out clean.
- Leave to cool for a couple of minutes before removing it from the bowl. Slice it in half and then spread on some jam and close the sandwich.
- Combine yoghurt and protein powder until thick (adjust quantities if needed) and then spread it onto your cake.
