Mini Victoria Sponge Cakes
These dreamy little Mini Victoria Sponge Cakes are perfect for a slimming-friendly afternoon tea! The fluffy, light cakes are sandwiched together with raspberry jam and dusted with icing sugar, for a taste of real indulgence at a fraction of the calories!
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NutritionPer Serving
- Calories44
- Carbs2.5g
- Protein2.6g
- Fat2.8g
- Saturates0.5g
- Sugars1.5g
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 to know in the blurb!
These slimming-friendly Mini Victoria Sponge Cakes are genius – not only will they save you a good few calories, but they’ll make sure you always have something sweet to enjoy with your cuppa!
Each little bite is so fluffy and light, you’d never know our recipe uses so few ingredients. This is an easy fat-free sponge, so you’ll need to whip up your eggs and sweetener really well. Since there’s no butter or sugar, the calories are nice and low – just 44 calories for each dreamy cake.
You can sandwich them together with any jam you like, but we’ve gone for some reduced-sugar raspberry since we love the hint of tartness it adds.
You’ll need a silicone mini muffin mould to bake these cakes. We find silicone bakeware to be incredibly useful for all sorts of different things, so they are well worth investing in!
What diets are these Mini Victoria Sponge Cakes suitable for?
This Mini Victoria Sponge Cakes recipe is suitable for gluten free and vegetarian diets.
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mini Victoria Sponge Cakes?
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).
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 in calroies than other almond flours. We use Sukrin Almond Flour as it is also reduced fat. You can pick some up on Amazon UK.
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.
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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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. That means it’s very easy to substitute in recipes like these Mini Victoria Sponge Cakes.
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.
How many calories are in these Mini Victoria Sponge Cakes?
There are 44 calories per portion in these Mini Victoria Sponge Cakes, which means it falls into our Everyday Light category.
These Mini Victoria Sponge Cakes are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C degrees.
Step 2
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.
Step 3
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 to cool completely.
Step 4
When the cakes are completely cool, put the jam in a small bowl and heat in the microwave for 10 seconds to loosen. Spread a little of the jam onto half of the sponges and sandwich together to make 11 cakes.
Step 5
Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.
What could I serve with these Mini Victoria Sponge Cakes?
They’re delicious with a coffee, or other teatime themed treats!
How do you know when Mini Victoria Sponge Cakes are cooked?
The cakes should be baked for 20 minutes at 160 degrees until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mini Victoria Sponge Cakes in the fridge?
Once you’ve put them out, ideally you should eat these within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mini Victoria Sponge Cakes in the fridge for approximately 3 days or so.
Can I freeze Mini Victoria Sponge Cakes?
Yes you can! This recipe can be frozen before adding the raspberries on top, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
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Mini Victoria Sponge Cakes
These dreamy little Mini Victoria Sponge Cakes are perfect for a slimming-friendly afternoon tea! The fluffy, light cakes are sandwiched together with raspberry jam and dusted with icing sugar, for a taste of real indulgence at a fraction of the calories!
-
Prep Time
5 MINS
-
Cook Time
20 MINS
- KCals 44
- Carbs 2.5G
Instructions
- Preheat the oven to 160°C 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.
- 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 to cool completely.
- When the cakes are completely cool, put the jam in a small bowl and heat in the microwave for 10 seconds to loosen. Spread a little of the jam onto half of the sponges and sandwich together to make 11 cakes.
- Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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22 comments
See what others have to say
Paul morfettSaturday 16th January 2021
Mine aren’t rising ☹️
HollyMonday 18th January 2021
Hi Paul, these won’t be as light and risen as usual Victoria sponge cakes as they are made with almond flour. Make sure you beat the mixture with a whisk to incorporate as much as as possible this should help!
Katie GrahamFriday 12th June 2020
Hi, can you use a different flour for this instead of using Sukrin Almond Flour please? Thanks ?
Steve CowderoyMonday 22nd June 2020
Hi Katie, although we haven’t tried it ourselves you could use coconut flour or even regular flour in this recipe. You would have to work out the calories if not using the Sukrin almond flour though. Hope this helps
Jan WilsonSunday 11th August 2019
What if your allergic to any type of nuts? What can I substitute and how much? Thanks Jan
Emma TTuesday 24th September 2019
Hi Jan,
We have lots of other cake recipes which don’t contain any nut based flour – as we’ve not tried this recipe with any different flours, it would be difficult to know whether the amounts I suggest would be successful ????
Janet LartonSunday 13th May 2018
YOU STATE WHISK EGGS AND SUKRIN GOLD, BUT THIS INGREDIENT IS NOT STATED IN THE RECIPE, WHAT IS IT?
Anthony AinsleyWednesday 10th April 2019
Hi
I have all of the ingredients but forgot the baking powder
Is this necessary or will it not work without this
CateThursday 11th April 2019
The baking powder is necessary to make sure they rise 🙂
sally thomasMonday 30th April 2018
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 .
JosieSaturday 3rd February 2018
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
Tanya MorrisonFriday 18th August 2017
Hi, just made these and they just tasted eggy, what have I done wrong? Thanks
Emma TMonday 11th September 2017
Hi Tanya,
Perhaps your eggs were larger than the ones used in the recipe? I’ve not found these to taste eggy ????
Terri McMahonSunday 9th July 2017
Hi,
Can I use coconut flour instead of almond flour? I bought some and I need to use it up. Thanks,
Terri
MandyTuesday 1st August 2017
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?
Emma TMonday 11th September 2017
Hi Mandy,
I’ve never used egg replacers so I’m not sure how to advise you. I think it’s just a case of trial and error.
JulieSaturday 20th May 2017
Hi, could I use Sukrin Peanut Flour to make these?
KateSunday 2nd April 2017
Wow – Sukrin Almond flour is really expensive, £10 for just 250g on Amazon, do you know if it can be sourced cheaper?
Dawn LeeFriday 24th March 2017
Could this be made with coconut flour and regular sweetener instead of the Sukrin brands?
NikkiThursday 23rd March 2017
Could you use normal flour for these?
sandra mcnallyThursday 23rd March 2017
Is almond flour the same as ground almonds
KateSaturday 25th March 2017
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.
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