Different take on a victoria sponge cake

I came up with this recipe for mothers day, for any mother who might want a bit more of a healthier cake (not in the diet fat free way though) or who may be struggling with some food intolerance’s. 

It is super easy to make and will make any mothers Mother’s Day extra special I think.

300g fine spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
200ml unsweetend apple sauce (click here on how to make yourself)
100ml flavourless oil (light olive oil, vegetable oil, groundnut oil)
150ml agave or sweet freedom 
4 eggs
1 teaspoon of vanilla paste

Strawberry jam with no added sugar (I use St. Dalfour, click here for more info )

Fresh strawberries

125ml whipping cream (I use Lactofree, click here for more info)
1 teaspoon of vanilla paste

Preheat oven to 175C. Line cake tins with baking paper.

Separate the eggs and whisk the egg whites with a pinch of salt until white and fluffy, and holding their shape.
Sift all flour, baking powder and salt in a big string bowl.
Whisk together, egg yolks, apple sauce, agave or sweet freedom and vanilla paste together in a different bowl.
Then slowly pour into the flour mixture while string together, until everything is incorporated.
Slowly turn in the stiff egg whites 1/3 at a time, being careful not to beat out the air.
Divide into the two cake tins and bake for about 30-35 minutes.
Leave to cool on a cake rack. Cakes will deflate a level out while cooling, so don’t be afraid if this happens, it is quite normal.

Once cakes have cooled and you are ready to serve, whisk whipping cream and vanilla paste until wanted thickness.
Then layer a layer of strawberry jam, cut strawberries and whipping cream on one cake layer and place the other cake layer on top.

p.s. Can be made completely dairy free by substituting the whip cream with vanilla coconut yoghurt (click here for more information) or skimming a can of coconut milk (click here to see how) and whisking in some vanilla paste and a bit of sweet freedom to taste.



Banana Bread

This is just such an amazing cake in the winter months, that will make you feel all cozy, to cuttle up on the sofa with a cup of tea and a slice of this.
It is also a good way to use up bananas that has gone beyond the eating stage, but are perfect for baking.

4 very ripe bananas
3 medium eggs
150g sugar (i use natural caster unrefined cane sugar) 
100ml mild oil (like vegetable, groundnut oil or light olive oil, like i used)
250g plain white flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoon cinnamon
1 teaspoon allspice
100g raisins
75g chopped walnuts

Preheat oven to 175°C 

Line a big loaf tin with baking paper or a loaf liner.

Whisk eggs and sugar with an electric whisk for a few minutes until thick and fluffily, then whisk in the oil.
Mash with a fork or whisk. Add to the egg mixture.
Mix all the dry ingredients together in a second bowl, and mix in with the the wet ingredients, 1/2 at the time, with the whisk on low or using a big spoon.
Last stir in the raisins and chopped walnuts. Then pour into loaf tin.

Bake for about 1h 15min until darkish brown.
leave to cool in loaf tin for about 15 minutes, then remove from tin and let cool on a wire rack.


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