Kick Start Victoria Sponge is HERE

Rachel Holmes KICK START FATLOSS Kick Start Victoria Sponge is HERE INGREDIENTS 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 METHOD 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 TOPPING 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 OO OO