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Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten Free Victoria Sponge Sandwich Cake, refined sugar free

In honor of Victoria Day I made up a gluten free Victoria Sponge Sandwich Cake that's delicious, healthy and easy to make! The story goes that this was Queen Victoria's favorite cake recipe and I can certainly see why. It's rich with the flavors of  butter and jam, but in my healthy gluten free cake I cut out the sugar and replaced it with just a bit of local honey.
Gluten Free Victoria Sponge Sandwich Cake, refined sugar free
The jam soaks into the layers and adds a delicious flavor to the cake. Unlike some gluten free cakes it's even better the next day! I stored it covered on the counter for three days (can you believe it lasted that long?) and it never got stale or dry!
Perfect for tea time at the palace with the Queen!
For my friends who don't need gluten free: you can use regular flour instead of gluten free flour and omit the xanthan gum.

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Makes one 2 layer cake/ Serves 8

  • 1 stick + 6 tablespoons (200 g) unsalted butter, softened
  • 3 tablespoons local honey
  • 3 large eggs, room temp
  • 1/4 cup (2 oz) plain yogurt
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups (200 g) gluten free flour ( I used  1 cup sorghum, 1/4 cup sweet rice flour, 1/2 cup potato starch)
  • 1 teaspoon xanthan gum (omit if your mix includes)
  • 1 1/2 tablespoons baking powder
  • 1 cup sugarless fruit preserves. I used blackberry but raspberry is a favorite too.

Preheat oven to 350 degrees F/180 C  grease and flour two 9 inch cake pans.
  1. In the large bowl of your stand mixer, whisk the butter and honey until pale in color, add one egg at a time and whisk well.
  2. In another bowl, sift or whisk the dry ingredients.
  3. Slowly add the dry ingredients to the mixer bowl and gently mix for a few seconds until combined. Add the yogurt and vanilla and stir for a few seconds more. Pour into prepared pans evenly and smooth the top.
  4. Bake for 20-25 minutes until golden brown and a stick comes out clean. 
  5. Cool and remove from pans. Turn the first cake upside down on a plate. Cover with jam and set the second cake on top.
  6. Most traditional sandwich cakes have a cream filling as well, but we like just the jam inside and whipped cream or ice cream on top. Store covered at room temp for 2-3 days or refrigerate for longer storage. Can be frozen.
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