Honey Cream Spelt Cake

Honey Cream Spelt Cake

It might sound a bit ‘helicopter parent’, but the early years of their lives are really the only time you’ll be able to take full charge of your children’s diet. 

And sooner than you think, they'll be making their own choices on what they want to eat. 

It feels like in those crucial early years, if you can help them to enjoy and appreciate great tasting alternatives, you’ll also help them to say no to sugar in the future. I think it’s a gift you can give them, something that will really shape their lives and taste buds for ever. 

This is my sugar free spin on an old classic, the Victoria Sponge. It’s a delicious treat for special occasions – it makes a great birthday cake too.


Serves 8 to 10 child portions

160g unsalted butter (softened)

160g white spelt flour (sifted)

2 large free-range organic eggs

2 tsp baking powder

160g maple syrup

1 tsp vanilla essence

Squeeze of lemon


Sugar free strawberry jam

150ml whipped cream 

2 tbsp of light honey

Sliced strawberries for decoration

Preheat oven to 180 degrees. Grease and line two loose bottomed sandwich tins. In a large mixing bowl, cream the butter until pale and fluffy (this takes at least 6 minutes with a hand mixer and a little quicker with an electric one). Add 3 tablespoons of flour and beat in the eggs one at a time. Keep beating until it becomes light and fluffy, add a little more flour if it looks as if it is curdling. Then add the rest of the flour, baking powder, maple syrup and vanilla essence and fold everything very lightly together. Add the lemon juice and fold again. 

Divide the mixture between the tins and flatten the top with a palette knife. Bake in oven for 25 minutes until the centre springs to touch. Remove from the oven and allow them to cool for 5 minutes placing on a wire rack to totally cool.

Whip the double cream, stirring in the honey.

When the cakes are cool, place one on a plate, cover with jam and top with the whipped cream and honey. Place the other cake on top and decorate the top with fruit, flowers or any other sugar free delights. 

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