Home
Recipes
Sugar-free victoria sponge

Sugar-free victoria sponge on cake stand

Sugar-free victoria sponge

Name: Sugar-free victoria sponge
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 200g unsalted butter softened, plus extra for the tins; 200g xylitol; 4 eggs beaten; 200g self-raising flour; 250g fresh or frozen raspberries (defrosted if frozen); 1 tbsp xylitol; 150ml double cream (optional)

Ailsa Brown

Save recipe

Serves 8 - 10

Easy

Prep: 30 mins

Cook: 20 mins

plus cooling

A star rating of 5 out of 5.5 ratingsRate

loading...

A modern take on a timeless classic, this victoria sponge recipe has plenty of fruity flavour without the sugar

Low sugar

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vegan doughnuts

A star rating of 1 out of 5.1 rating

Sugar-free lemon drizzle cake

A star rating of 4 out of 5.57 ratings

Sugar-free carrot cake

A star rating of 4.4 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter

softened, plus extra for the tins
200g xylitol
4 eggs

beaten
200g self-raising flour

For the filling

250g fresh or frozen raspberries

(defrosted if frozen)
1 tbsp xylitol
150ml double cream

(optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal349
fat19g
saturates11g
carbs38g
sugars1g

low
fibre2g
protein6g
salt0.27g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter two round 18cm cake tins and line with baking parchment. Beat the butter and xylitol together in a large bowl using an electric whisk until light and creamy. Add the egg, a little at a time, beating well after each addition. Fold in the flour and a pinch of salt. Divide the batter evenly between the two tins and smooth the surfaces using a spatula. Bake for 15-20 mins until golden and a skewer inserted into the middles comes out clean. Leave to cool completely in the tins, set on a wire rack.
step 2

If using defrosted raspberries, first tip them into a sieve over the sink and use the back of a spoon to extract as much liquid as possible (frozen berries contain a lot of water, and you don't want the filling to be too wet). Put the raspberries in a small bowl and mash with the xylitol. Set aside.
step 3

Lightly whip the double cream, if using, until just holding its shape. Remove the parchment from one of the sponges and put on a cake stand. Spoon over the crushed raspberries in an even layer. Sandwich with the second cake, then spread over the whipped cream in thick swirls. Chill until ready to serve.

Recipe tip

For a quick and easy alternative to fresh or defrosted raspberries, try your favourite sugar-free jam for the filling instead.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now