Low Syn Mini Victoria Sponge Cakes | Slimming World

I came up with these little Low Syn Mini Victoria Sponge Cakes – saving not only hundreds of Syns but also quite a few precious quid!

Low Syn Mini Victoria Sponge Cakes | Slimming World

With Spring on the way, I tend to get drawn to little countryside cafes following a long walk to wear out the nocturnal toddler.

Cafes always result in a cake, which, let’s face it, isn’t good when endeavouring to still fit in last years svelte summer clothes.

Low Syn Mini Victoria Sponge Cakes | Slimming World

My new favourite baking ingredient is Sukrin Almond Flour. It’s low in Syns, and super absorbent, so you don’t need to use much.

Best of all, there’s no separating and whisking of egg whites making this recipe quick and straightforward, with not too much washing up!

Low Syn Mini Victoria Sponge Cakes | Slimming World

You will need a silicone mini muffin tin for these cakes – I’ve found all the silicone bakeware to be incredibly useful for all sorts of different things, so they are well worth investing in.

Low Syn Mini Victoria Sponge Cakes | Slimming World

These Low Syn Mini Victoria Sponge Cakes can be sandwiched with whatever type of jam or filling you like.

I prefer the tartness of raspberry, but you could try any fruity flavour of jam or even a little chocolate spread. Just remember to Syn it accordingly.

Low Syn Mini Victoria Sponge Cakes | Slimming World

You won’t believe these are a fat-free sponge. You actually won’t.

The secret Low Syn Mini Victoria Sponge Cakes ingredient? Almond Flour!

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Almond Flour is great to use as a substitute for regular flour.

You can replace up to 100% of normal flour with Almond Flour to bake anything. The only exception is baking with yeast (you should replace 10-20% of the regular flour for this)

Low Syn Mini Victoria Sponge Cakes | Slimming World

As with coconut flour, almond flour has a high fibre content, it will soak up more
liquid – up to twice as much as normal types of flour.

This means you can reduce the amount of almond flour to 50-60% of the original amount of flour, or increase the amount of liquid in the recipe.

It also has a lower syn value (3.5 syns for 25g) so not only are you using less Almond flour, it will cost you less syns too!

We use Sukrin Almond Flour as it is also reduced fat. You can pick some up on Amazon UK.

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We also use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin Gold over on Amazon UK.

Sukrin Gold doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the same sweetness and weight to sugar.

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That means it’s very easy to substitute in recipes like this Low Syn Mini Victoria Sponge Cakes.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases, you’ll need to use less, as powdered sweeteners weigh less.

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Synning the sweetener

As you will probably know last year Slimming World brought out some new recommendations regarding the syn value of granulated sweeteners. This means that:

Where there is 1 tbsp or more being used per serving they recommend you count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for these Low Syn Mini Victoria Sponge Cakes uses 2 tablespoons of sweetener and is divided into 11 portions.

That’s way less than one tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.


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Want to save these Low Syn Mini Victoria Sponge Cakes for later? Pin them to Pinterest!

Low Syn Mini Victoria Sponge Cakes | 0.5 Syns Each Slimming World | 1 Weight Watchers Smart Points | 32Kcal | pinchofnom.com

Low Syn Mini Victoria Sponge Cakes

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Rating: 5
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Prep Time

Cooking Time

cakes 5 minutes 20 minutes


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Weight Watchers

Slimming World 

32kcal 1

Smart Points



Per cakes Per cakes Per cakes
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  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and Sukrin Gold until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
  2. Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
  3. When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
  4. Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.

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Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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    1. Hi Sandra
      No, they’re are similar, but not the same. Almond flour is milled into a finer flour-type consistency and ground almonds are very fine but still bitty. Also, Sukrin Almond Flour is reduced fat, which means the almonds are cold-pressed to release the natural oils, before being milled.

    1. Hi Dawn,
      Yes, they could but, it’s important to remember that not all coconut flours are the same. Different brands can vary in density and they can have slightly different absorption abilities. They can even have different syn values. So the quantities may change slightly as will the Syn value. Also, Sukrin is exactly the same sweetness and weight as normal sugar so you can just substitute it 1 for 1 in recipes. Other sweeteners, however vary is sweetness and are a lot lighter so you may have to check the website for whichever sweetener you are using to get the correct conversion ratio

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