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Victoria Sponge Cake

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  • prep time - 5 mins
  • cook time - 20 mins
  • total time - 25 mins
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  • 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!


  • 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


  1. Preheat oven to 180°C / 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Combine yoghurt and protein powder until thick (adjust quantities if needed) and then spread it onto your cake. ⁠

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