Mini Victoria Sponge Cakes

I came up with these little Mini Victoria Sponge Cakes – saving not only a good few calories but also quite a few precious quid!

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

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.

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

My new favourite baking ingredient is Sukrin Almond Flour. It’s lower in calories, 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!

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

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.

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

These 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 count the calories accordingly.

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

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

The secret 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)

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

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.

Sukrin Almond flour is just 315 calories per 100g. It is SO much lower than other almond flours. 

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

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

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.

Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

That means it’s very easy to substitute in recipes like this 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.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

Like these Mini Victoria Sponge Cakes? Why not try these?

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Mini Victoria Sponge Cakes | Slimming & Weight Watchers Friendly

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Mini Victoria Sponge Cakes

Votes: 13
Rating: 4.92
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

cakes 5 minutes 20 minutes

Calories

WW

Carbs

32kcal Zero

Smart Points (Flex/Freestyle)

Coming Soon

Per cakes Per cakes Per cakes
Gluten Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener 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.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

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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16 Comments
    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. Wow – Sukrin Almond flour is really expensive, £10 for just 250g on Amazon, do you know if it can be sourced cheaper?

  2. Hi,
    Can I use coconut flour instead of almond flour? I bought some and I need to use it up. Thanks,
    Terri

    1. Hi! I’m trying to use Orgran Egg replacer in place of the eggs and the cakes are not rising. Is there any reason why this may be? Can you use egg replacers with sukrin almond flour and sukrin gold?

  3. Hi
    Please could I ask
    What would the adjustment be for using normal flour .. I can’t justify £15 on the special flours.

    Many thanks x

  4. Help can not get Sukrin Almond flour anywhere even online it’s sold out if I use Sukrin Peanut flour instead how many sins does that work out to please .

    1. Hi

      I have all of the ingredients but forgot the baking powder

      Is this necessary or will it not work without this

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