Kick Start Victoria Sponge is HERE

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Eating clean and living the KSFL lifestyle certainly doesnt mean you have to give up the things you enjoy.

It just sometimes means a little tweaking and experimentation.

So here is the recipe for my version of a Victoria Sandwich

Feel free to adapt as you see fit depending on what stage of your KSFL journey you are at

It is a really easy one step cake so anyone should be able to make it.






225g  Gluten free flour- I used half Doves Farm Organic gluten free self raising and half buckwheat flour

110g grass fed butter

115g coconut oil (melted)

4 eggs

2-3 tbsp raw honey ( in hindset I could have done without, if you are still in the process of giving up sugar you may need it though)

200g strawberries chopped

2 tsp baking powder





Put everything in the mixer and whisk until fully combined

Pour into 2 greased and lined sandwich tins

Bake at 180 C for 20-25 mins (until top springs back when pressed lightly and golden in colour)

Allow to cool completely on a wire rack


Carton of coconut cream (not milk )

Strawberries halved or quartered


Whisk the coconut milk until light and creamy

Spread half on one half of cake

place second sponge on top and cover with remaining coconut cream

Decorate with halved strawberries

Enjoy xx


PS This cake doesnt keep well as the coconut cream tends to lose its volume so eat on day of making !!! 😜😜😜


HUGE THANKS to ANDREA RIDDOCH of KSFL Leeds for this amazing recipe.

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Love Rachel xx


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