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Proudly Australian

Cinnamon Sponge with Raspberries and Lavender

Take your sponge cake to the next level with this mouthwatering Cinnamon Sponge with Raspberries and Lavender. Entertain guests with this sugar-free creation! Find all of our Christmas recipes here!

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Serves: 8

Prep + Cook 1 hour + standing + cooling


6 Eggs

3 tablespoon vanilla extract

90 g Natvia (1/2 cup)

100 g coconut oil, melted (1/2 cup)

90 g almond meal (1 1/2 cup)

110 g gluten-free plain flour (3/4 cup)

3 teaspoon ground cinnamon

1 teaspoon gluten-free baking powder

3 teaspoon bicarbonate of soda

180 g thickened cream (1 1/2 cup)

160 g raspberry jam (1/2 cup)

250 g fresh raspberries

6 fresh edible lavender flowers, to decorate

Lavender sugar:

90 g Natvia (1/2 cup)

1 teaspoon dried lavender


  1. Lavender sugar: Place Natvia and dried Lavender in a jar. Leave to infuse for at least 4 hours.
  2. Preheat oven to 160C. Grease 2 x 20cm round cake pans. line bases with baking paper. beat eggs, vanilla, and Natvia in a small bowl with an electric mixer for 10 minutes until thick and creamy. Gradually add coconut oil. beat a further 3 minutes until combines.
  3. Transfer mixture to a lare bowl. Fold in almond meal, sifted flour, cinnamon, baking powder, and soda. Spoon mixture evenly between pans. Smooth surfaces.
  4. Bake cake for 25 minutes until they spring back when lightly pressed with a finger. Turn cakes onto wire racks to cool.
  5. Beat cream in a small bowl with an electric mixer until soft pearls form. Place one cake on a plate. Spread with jam, then half the cream. Finish the second cake and remaining cream. Decorate with three-quarters of the raspberries. sprinkle with lavender sugar. Serve cake with ramining raspberries and decorate with fresh lavender leaves.
Carbs Pro Fats Energy KJ Calories Serving size
23.8g 7.2g 29.7g 1690 403 170g

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