Strawberry Almond Victoria Sponge Cake



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

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 milk, 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 strawberry almond yog and dried or fresh strawberries before serving


200 g ground almonds

300 g oats (ground into a flour)

2 tsp bicarbonate of soda

400 ml maple syrup

100 ml oat milk

1 x aquafaba from 400 g tin of chickpeas

1 tsp vanilla bean paste

4 tbsp strawberry jam

350 g strawberry almond Nush

Dried strawberries (optional)