My fluffy keto Victoria sponge cake is so easy to make! It's a buttery yet light almond flour sponge filled with sugar free raspberry chia jam, whipped cream and fresh raspberries.
This sugar free sponge cake is my low carb version of a classic Victoria sponge. It has all the lovely vanilla flavor and airy texture of a traditional sponge, but without the wheat flour or added sugar.
I'm so proud of how fluffy and tender the crumb is. It is just perfect for layering!
And with just 4.5g net carbs per slice, it's the ideal keto cake for birthdays, afternoon tea or any special occasion.
Victoria sponge cake is, of course, one of the great British dessert classics. The recipe was made famous by Queen Victoria herself, who regularly used to enjoy a slice with her afternoon tea!
"Made this for myself for Mother's Day….AMAZING! It was so good, my 9 year old granddaughter asked me to make it for her 10th birthday. No one knows it sugar free. This cake is life changing." (Fay)
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Katrin's Recipe Highlights
- Perfect sponge texture. The secret to a light, fluffy keto sponge cake is getting enough air into the batter. I achieve this by beating the egg whites until stiff, then gently folding them into the batter.
- Fruity raspberry filling - The filling is just as delicious as the sponge! The sweet-tart raspberry chia jam and fresh raspberries balance the buttery sweetness of the cake crumb, while the whipped cream adds a lovely richness.
- Sugar free, keto friendly and naturally gluten-free - By using almond flour, coconut flour and a zero carb sugar substitute, each slice has only 4.5g net carbs.
- Just 15 minutes prep. Ready in just over 1 hour, this cake looks super impressive, yet it is secretly easy (pssst - don't tell your guests!)
Ingredients
Below are the ingredients I used for this keto sponge cake:
Sponge
- Eggs - large and room temperature for a fluffier cake.
- Lakanto Classic - this is a granulated sweetener. The recipe also works with allulose.
- Sour cream - you could use yoghurt instead. Room temperature is best here too!
- Butter
- Almond milk - or any nut/seed milk you prefer
- Vanilla and lemon zest for extra flavour
- Almond flour - I actually used ground almonds. This is the same as regular almond flour. If your almond flour is extra fine, reduce by 1-2 tablespoons.
- Coconut flour - if possible, measure in weight rather than cups. Coconut flour is very absorbent and too much can make the cake dry.
- Baking powder
Jam
- Raspberries - I used frozen because they are cheaper, but fresh also work
- Sweetener - it's optional here, but I like to add 1 tablespoon.
- Chia seeds - make sure they are ground
- A tiny splash of water
Filling and Topping
- Raspberries
- Heavy whipping cream (double cream) - I didn't sweeten the whipped cream in this recipe, but if you would like it a little sweeter, use my recipe for sugar free whipped cream.
- Powdered Lakanto to dust. I simply powdered some of the Lakanto Classic in my food processor. You could also use a coffee grinder or a pestle and mortar for this.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Preparations
Preheat the oven to 180C / 350F electric. Line a small springform pan (7 inches) with parchment paper on the base and generously butter the sides.
Keto Sponge & Jam Filling
STEP 1
Separate the eggs and beat the egg whites until stiff.
STEP 2
In a clean bowl, add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale and fluffy.
Add the sour cream, melted butter, almond milk, vanilla and lemon zest. Whisk to combine.
STEP 3
In another clean bowl, mix the almond flour, coconut flour and baking powder together.
STEP 4
Add the dry ingredients to the wet and mix to combine with an electric whisk.
Last, fold in the egg whites until combined.
STEP 5
Pour into your springform pan and level the top with a spatula.
Bake until golden until you can insert and remove a skewer without it sticking.
STEP 6
While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.
Assembly
STEP 7
Whip the cream until just under stiff peaks.
Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream to the bottom layer...
STEP 8
...then top with fresh raspberries.
Add the upper sponge cake layer and dust the cake with powdered sweetener. Slice and serve.
Katrin's Top Tips
Room temperature ingredients. This helps the ingredients combine more evenly and makes the eggs easier to whip. It also makes the cake rise more.
Don't over-mix batter! Gently fold in the egg whites with a spatula to keep the air bubbles intact. This is important for an airy cake texture.
Loosely cover the cake with a sheet of aluminium foil once it is golden on top, from about 45 minutes.
Don't over-bake. The cake is ready when the top is lightly golden. It feels springy when you gently press onto it and a skewer inserted into the middle should come out clean.
Recipe Variations
- Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe.
- For a strawberry keto Victoria sponge, use my sugar free strawberry jam. I can also see this cake work with my sugar free blueberry jam. Less traditional perhaps, but certainly delicious.
- Dairy free? Use coconut oil instead of the butter and fill the cake with whipped coconut cream.
- Bake in 2 cake tins: Separate the batter into two 7 inch springform tins and reduce the baking time to about 30-35 minutes.
- It should be possible to use an 8 inch springform tin. This will make the layers thinner and the baking time will also reduce. I would test the cake at 40 minutes and see if it's done.
Last but not least...
Can you make this sugar free sponge cake without the filling? Yes, the sponge tastes delicious all on its own.
Storage
Refrigerator: Store in the fridge for up to 3 days.
Freezer: It's possible to freeze the cake for up to 3 months, although I find that whipped cream is not quite the same after defrosting.
I recommend that you freeze the sponge on its own. Defrost, and then add the filling just before serving.
More Sponge Cake Recipes
All of these recipes are sugar free sponge cake variations. I simply cannot decide which one I like best!
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Raspberry Victoria Sponge Cake (Keto)
Equipment
- 7 inch springform
Video
Ingredients
- 5 eggs large
- ⅔ cup granulated sweetener use ¾ cup for a sweeter cake
- ½ cup sour cream 115g
- ½ cup butter melted, then cooled 114g
- 4 tablespoon almond milk 60ml
- 1.5 teaspoon vanilla
- zest of 1 lemon
- 2 cups almond flour 200g
- ⅓ cup coconut flour 40g
- 3 teaspoon baking powder
JAM
- 1.5 cup frozen raspberries 200g
- 1 tablespoon powdered sweetener optional
- ½ teaspoon water
- 1.5 teaspoon ground chia
FILLING
- 1 cup heavy cream 240ml
- 1 cup fresh raspberries 123g
- powdered sweetener for dusting
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.
- Separate the eggs and beat the egg whites until stiff.
- In a clean bowl add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale + fluffy. Add the sour cream, melted and cooled butter, almond milk, vanilla and lemon zest. Whisk to combine.
- In another clean bowl, mix the almond flour, coconut flour and baking powder together.
- Add the dry ingredients to the wet and mix to combine with an electric whisk. Last, fold in the egg whites with a spatula until combined. Don't over-mix to keep the air bubbles intact.
- Pour into your springform pan and level the top with a spatula.
- Bake for 50 - 55 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.
- While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 - 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.
- Whip the cream until just under stiff peaks.
- Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.
Tammy Gunn
This recipe and collection is really great for me. My baking challenge though is making treats for a loved one who is also dairy free!