This fluffy, airy 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.
Victoria sponge cake is one of the great British dessert classics. It is a buttery two layer sponge cake that is filled with whipped cream and berries or jam. It makes a wonderful celebration cake or afternoon treat.
The recipe was made famous by Queen Victoria herself, who regularly used to enjoy a slice with her traditional afternoon tea!
The great thing about this gluten-free, sugar free sponge cake is that it looks super impressive, yet it's surprisingly simple to make.
And did I mention how delicious it is?
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🌟 Why You'll Love This Recipe
- Fluffy, moist cake texture
- Fruity raspberry filling
- Naturally gluten-free
- Sugar free and keto friendly - only 4.5g net carbs
- 15 minutes prep, ready in just over 1 hour
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
- 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 in the US. If your almond flour is extra fine, you may want to use 1-2 tablespoon less.
- Coconut flour - if possible, measure in weight rather than cups.
- 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
Step 1: Preheat the oven to 180C / 350F. Line a small springform pan (7 inches) with parchment paper on the base and generously butter the sides.
Step 2: Separate the eggs and beat the egg whites until stiff.
Step 3: In a clean bowl, add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale and fluffy.
Step 4: Add the sour cream, melted butter, almond milk, vanilla and lemon zest. Whisk to combine.
Step 5: In another clean bowl, mix the almond flour, coconut flour and baking powder together.
Step 6: Add the dry ingredients to the wet and mix to combine with an electric whisk.
Step 7: Last, fold in the egg whites until combined. Don't over-mix to keep the air bubbles intact. This is important for an airy cake texture.
Step 8: Pour into your springform pan and level the top with a spatula.
Step 9: Bake until golden until you can insert and remove a skewer without it sticking.
Loosely cover the cake with a sheet of tin foil once it is golden on top, from about 45 minutes.
Step 10: 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.
Step 11: Whip the cream until just under stiff peaks.
Step 12: 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.
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.
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)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 7 inch springform
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
- â…“ 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.
Sarah in CA
We are dairy free. the cake recipe is easy to find alternate ingredients. It is the whipped cream filling I am having a hard time. What do you think of the idea that I make a sweetened whipped egg white filling? I am thinking it would deflate once I put the top cake layer on. Any better ideas would be great. I would like to have this for American Mother's Day as it will be the last one with our daughter before college come calling.
Katrin Nürnberger
I would use whipped coconut cream. You could even add a little dairy free cream cheese to firm it up more.
Michele
For dairy free what do I substitute for sour cream ?
Thank you for making our keto meals so much better!
Katrin Nürnberger
You could use coconut yoghurt.
Bev Kumar
The best cake recipe!
Emily
Hi. Can you use stevia or erythritol instead of Lakanto?
Katrin Nürnberger
Yes, any granulated sweetener works.
Andrea
Hi this looks great, is the Lakanto essential? Thanks
Katrin Nürnberger
No, you can use any sweetener you like.
Nathalie
Hi Katrin! I just cook this cake and it spills over the top of my 7’’ springform pan. Maybe I whipped the egg white too much? It taste very good, I tasted the spilled parts 😉
Katrin Nürnberger
What a shame! I'm so sorry to hear this has happened. Maybe your springform pan is just not as high as mine?
Nathalie
That’s probably the problem… Mine is 2’’ high, while my 6 ou 8’’ are 2.5’’ high… Maybe I would try to put some parchemin paper to elevate the sides…
Max
Hi. Do you prefer ground almonds or finer almond flour please? Thank you
Sneha Epstein
Hi Katrin, do you think this recipe would work with the batter divided between two 6" pans, baked for about 25-30 minutes? Thank you!
Katrin Nürnberger
Yes, that sounds about right. Just check for doneness with a toothpick and you should be golden 🙂
Jo
Simply incredible. I shared with my neighbour too who is following keto and she agreed this is the best keto cake she's ever eaten. Still enjoying it. Thank you
Rachel
Hi. Looks amazing! How long would I bake for if I made them into little Victoria sponge cup cakes instead of one large cake? Thanks
Katrin Nürnberger
Hi Rachel, it depends on the size! I normally make my cupcakes in a muffin tin and they take around 25 minutes. If yours are smaller than muffins, they should be done sooner, maybe 18-20 minutes.
Helen Lemon
Can't find a conversion chart for the 7-in pan anywhere All I have is a 9-inch one. Thoughts on how to scale up the recipe appropriately? Can't wait to try!
This looks splendid!!
Katrin Nürnberger
Oh I think that is too much maths for me! An easy way to deal with this would be to simply double the recipe, use as much as you need for the cake and then turn the rest of the batter into muffins of your choice. Add some blueberries, raspberries or strawberries to those, or even sugar free chocolate chips. You can freeze them for later!
Jennifer
I cannot use coconut flour (allergy!!) how much extra almond flour would you suggest??
Katrin Nürnberger
When I convert coconut flour to almond flour, I use 3x more almond flour than coconut flour as it is less absorbent.
Jennifer
Thank you!