The classic and elegant Victoria Sponge Cake gets a low carb, gluten-free makeover. This healthy keto dessert is a must-make.
Are you a Downton Abbey fan or do you think it’s the Masterpiece Theater equivalent of a fluffy meaningless soap opera? I don’t really care what the critics may say, I am addicted. Regardless of increasingly complicated plot lines and lack of significant historical commentary, I can’t take my eyes off the show and the characters. I adore them all, even the villainous Thomas and all his machinations. We DVR it every week so we can watch it at our leisure. Which means that I haven’t yet seen the season finale from last night and I will kill you if you spoil the ending for me. I am not making idle threats!
I have a long-standing love of British period pieces, both written and filmed, and it hardly matters what period we’re talking about. Growing up, our bookshelves were filled with classic novels and being an avid reader, I was devouring them all at quite a young age. Thomas Hardy, DH Lawrence, Dickens, The Bronte sisters, George Eliot, W. Somerset Maugham, E.M. Forster; anything from Jane Austen forward, I was reading. I probably didn’t understand some of the more complicated portions and I certainly didn’t understand the historical significance of these books, but I drank it all in, practically by osmosis. Sure, I read my fair share of Sweet Valley High and The Babysitters’ Club, but if it was British and written in a bygone era, I ate it up with a spoon.
So you can see why Downton is just the sort of television series I would like. I don’t have a lot of time for TV, but my husband and I like to pick a series to watch together and do “date nights”. We set our kids up with a movie and dinner downstairs while we repair to the other TV with plates of something delicious and a drink or two. We get ourselves really into it, discussing the characters like they are close friends. And every word that comes out of Dame Maggie Smith’s mouth quickly becomes quotable material for us. Recording it is important because we have to often stop and hit replay on a few of the more intense, or funny, scenes, just to enjoy them again.
And I am always eyeing Mrs. Patmore’s culinary creations. Even though good ol’ Queen Vic had passed by the time Downton Abbey takes place, I could easily see a Victoria Sponge being served to the Crawleys at tea time. They are such a simple and yet elegant cake. Most recipes use clotted cream, one of my favorite British treats, but I wasn’t about to go spend $7 a bottle (and I’d likely have needed two or three bottles for this cake). So I faked my own version by over-whipping heavy cream, which I’ve always noticed looks and tastes like clotted cream. And I have to give a shout out to my favorite brand of whipping cream, Organic Valley (no, I am not being paid for this, but oh man, I love the stuff). There are no fillers or gums or preservatives; it’s just straight up heavy cream from organic and mostly pastured cows. I easily go through two or three pints a week. One of the things I love about it is the clumpy stuff that often collects just at the top. No, my friends, that is not a sign the cream has gone bad. That’s the good thick, almost clotted cream rising to the very top. If you can’t manage to mix it back into the rest of the cream, grab a spoon and dig in. It’s delicious and far too good to waste!
Check out this post from The View from Great Island to make your own Homemade Clotted Cream.
Victoria Sponge Cake
Ingredients
Cake:
- 3 cups almond flour
- 1/3 cup whey protein powder
- 2 tsp grain-free baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup Swerve Sweetener
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup almond or cashew milk unsweetened
Filling:
- 1 1/4 cup heavy whipping cream
- 2 tbsp confectioner’s Swerve Sweetener
- 1 cup raspberry chia seed jam
- 1 tsp confectioner's Swerve for dusting the cake
Instructions
Cake:
- Preheat oven to 325F and grease 2 circular 9-inch cake pans very well (if your pans are not very non-stick, line them with circles of parchment and grease the parchment paper too). You can also use 8-inch round pans but your cake layers will take a little longer to bake.
- In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
- In a large bowl, beat butter with sweetener until light and fluffy. Beat in eggs, one at a time until well combined. Beat in vanilla extract.
- Beat in half of the almond flour mixture, then beat in nut milk. Beat in the remaining almond flour mixture until well combined. Divide batter between prepared cake pans and use a knife or offset spatula to smooth the top.
- Bake 18 to 20 minutes, or until golden brown around the edges and the top is just firm to the touch. Remove and let cool 10 minutes in pans, then transfer to a wire rack to cool completely.
Filling:
- Beat whipping cream with powdered sweetener past the "whipped cream" stage. It should not be smooth and homogenous-looking, but instead be a bit thicker and look somewhat clotted or clumpy. Do not keep beating after this or you will soon have butter.
- Place one cake layer on a serving platter and spread with chia seed jam. Spread the clotted cream over top of the jam and place the second cake layer on top.
- Dust powdered sweetener over top.
Hayley says
I have no whey protein powder. Could I sub it for coconut flour?
Carolyn says
No. You can skip it if you need to but your cakes won’t rise quite as well.
paige says
Wow does this look GOOD. Made my mouth water. I’m with you all the way on the British TV shows. Love them!
Beth Pierce says
I know what I will be having for dessert tonight! This looks like it came straight from a bakery window!
Katie says
A classic recipe made healthy! We loved it.
Melissa says
Amazing we really enjoyed it!
Taylor says
Love that raspberry filling! SO delicious!
Katie says
Hi, is it possible to omit the protein powder? Just use extra flour or something else? I don’t have any whey protein accessible. (I realize this might change the carb ratio, but I’m not keto, just grain-free).
Katie says
(I do have collagen protein powder if that would suffice.)
Carolyn says
Please do not try collagen in this cake, it makes it hard to bake through and very gummy. You’re better off skipping it, although your cake won’t rise as well.
Junia says
AMAZING! Thank you for this. Amazing crumb and taste. I used erythritol. Sometimes leaves a cool taste but not in this cake. How do I tag you on instagram? It’s your recipe.
Carolyn says
Hi Junia, I am fooddreamer on instagram.
Lindsay Cotter says
This cake has my name written all over it! It looks crazy delicious!
Erin says
So light and fluffy!! Love the filling in the center too!
Martha J Darbonne says
Dear Carolyn:
Thanks for the Victoria Sponge Cake recipe! I actually made this even though I only had Splenda-brand sweetener. It is not granular so this could have contributed to my cake not being as fluffy (or spongy) as yours seemed. I used ginger preserves whose potent flavor was complemented by the cream. Now I must review your Tiramisu recipe; thank you!
Martha
Carolyn says
Yes, my guess is the splenda. It doesn’t have a crystalline structure so it doesn’t help the texture of cakes.
Katie | Healthy Seasonal Recipes says
What a beautiful cake and SO delicious!
Kristy Bernardo says
My eyes cannot believe this is a low-carb dessert! SO GORGEOUS. I’m definitely bookmarking for when I need a treat!
James says
I made this but used some leftover frosting from the lemon strawberry cupcakes. It was wonderful. Almost like a strawberry shortcake.
Sue Gosby-Worley says
Oh my goodness Carolyn, you’ve outdone yourself with this sponge cake! I made a hazelnut espresso meringue torte and your sponge worked perfectly. It took the hazelnut syrup I brushed on it without falling apart and tasted heavenly with the whipped ganache between the layers, The crispy meringue and espresso Swiss meringue buttercream went perfectly with it! I was thrilled with the results. I wish I could send you a pic. It turned out gorgeous!
keri says
This looks amazing! Can’t wait to try it!
Do you think it’d work for a tiramisu as well?
Thanks for all of your lovely recipes!
Carolyn says
I’ve already got a recipe for that! https://alldayidreamaboutfood.com/low-carb-pound-cake-tiramisu/
Rebecca says
I love this cake, I made it for a church coffee hour and no one knew it was wheat free or sugar free
Shannyn says
I’ve made this twice. It was perfect once and more “scone-like” the second time. I don’t know where I went wrong the second time. Can you tell me, what is the ideal consistency of the batter when you pour it in the pan? Should it be more liquid, so you can just “shake the pan” to smooth it or should you have to “work it smooth” with the knife before baking?
Carolyn says
A good low carb almond flour batter won’t pour…it needs to be spread to the edges of the pan. But it shouldn’t be scone like so it makes me wonder if you forgot an ingredient or something.
Theresa says
I made a perfect ‘serving for two’ version of this for my husbands birthday (I didn’t want to be tempted to keep eating!) and it was simply wonderful! I had never thought about making smaller servings before but had enjoyed your cheesecake brownie for two so much, decided to see if I could do it to this as well. It worked great and I will definitely be making this again, maybe even the whole version! Highly recommended.
Carolyn says
I’ve been planning on a mini version of this one myself. Glad it worked out!
Courtney says
This was delicious! I used honey instead of swerve in my whopping cream and it turned out super yummy!