These gluten free and dairy free Mini Elderflower Victoria Sponges are lovely little cakes to make for an occasion or when you have people coming round. I was looking for something to make for when we’re watching the royal wedding and thought these were the perfect mini treats since Meghan and Harry’s wedding cake is rumoured to be an elderflower one, also whats more regal than a victoria sponge!
They’re light and fluffy with just a hint of elderflower in the sponge, plus there’s nothing better than strawberries and cream now that it’s getting into summer. Using coconut cream as a filler is something I’ve started doing recently as an alternative to a dairy cream filling in cakes. I was never really a cream fan anyway prior to realising I couldn’t have dairy, the coconut cream I love though. It feels lighter and I much prefer the taste, it’s also fairly easy to whip with pretty much the same texture as dairy cream.
You don’t need the excuse of a royal wedding to make these, any reason will do.
Mini Elderflower Victoria Sponges
- 325 g Gluten Free Self Raising Flour
- 175 g Dairy Free Butter
- 150 g Unrefined Caster Sugar
- 4 Eggs
- 1 tbsp Elderflower Cordial
- 250 ml Coconut Cream
- 150 g Strawberries, chopped into small pieces
Have your 12 cup muffin tray ready, line the tins with parchment and oil the edges. Pre-heat the oven to 160º (fan oven),180 ºC, 350°F, Gas 4.
Get all your ingredients ready, then add them all into your mixer and beat well together until you have a smooth consistency that isn’t too runny. You can do this by hand if you don’t have an electric mixer, it will just take a bit longer.
Add the elderflower cordial into the mixture and stir through.
Divide the mixture between each cup in the muffin tray, then put in the oven for 30 minutes. They should be a lovely golden colour and spring back up when you press the top.
Turn them out onto a wire rack and let them completely cool.
To make the strawberries and cream filling, take your coconut cream and scoop out all the thick cream into a bowl/jug. Add about a tbsp of the runny milk that’s left in the can and then whisk until it looks more like a thick double cream. It’s much easier if you can use an electric whisk.
Mix the diced strawberries through the cream. Then once your sponges have completely cooled, slice each one in half and fill the middle with your strawberries and cream.
Dust the top of each one with some icing sugar and there you go, Mini Elderflower Victoria Sponges.