Strawberry Almond Victoria Sponge Cake


Serves 10


200g ground almonds

300g oats (ground into a flour)

2 tsp bicarbonate of soda

400ml maple syrup

100ml oat

1 x aquafaba from 400 g tin of chickpeas

1 tsp vanilla bean paste

4 tbsp strawberry jam

350g Nush Strawberry Almond Yog

Dried strawberries (optional)


Line two deep, loose-bottom cake tins with a touch of coconut oil and greaseproof parchment before preheating the oven to 180 degrees.

Place the oats in a blender or food processor and blitz until they form a fine flour.

Place oat flour with ground almonds, bicarbonate of soda in a bowl and mix until well combined.

In a separate bowl, add the liquid from one tin of chickpeas, maple syrup, oat, vanilla bean paste and whisk until it forms one liquid, pour into the dry ingredients and stir well.

Pour the mix between the lined cake tins and bake for 35-40 minutes (or until a knife comes out clean).

Leave to cool completely before turning out of the tin and peeling the grease proof paper off.

Place one half of the sponge on a plate and spread with St Dalfour Jam, place the second sponge on top and cover the top with Nush Strawberry Almond Yog and dried or fresh strawberries before serving!