A different take on a victoria sponge cake

I came up with this recipe for mothers day, for any mother who might be struggling with some food intolerance's. 
It is super easy to make and will make any mothers Mother's Day extra special I think.

Ingredients:
300g fine spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
200ml unsweetend apple sauce (click here on how to make yourself)
100ml flavourless oil (light olive oil, vegetable oil, groundnut oil)
150ml agave or sweet freedom 
4 eggs
1 teaspoon of vanilla paste

Strawberry jam with no added sugar (I use St.Dalfour, click here for more info)

Fresh strawberries

125ml lactose free whipping cream
1 teaspoon of vanilla paste

Preheat oven to 175C. Line cake tins with baking paper.

Separate the eggs and whisk the egg whites with a pinch of salt until white and fluffy, and holding their shape.
Sift all flour, baking powder and salt in a big string bowl.
Whisk together, egg yolks, apple sauce, agave or sweet freedom and vanilla paste together in a different bowl.
Then slowly pour into the flour mixture while string together, until everything is incorporated.
Slowly turn in the stiff egg whites 1/3 at a time, being careful not to beat out the air.
Divide into the two cake tins and bake for about 30-35 minutes.
Leave to cool on a cake rack. Cakes will deflate a level out while cooling, so don't be afraid if this happens, it is quite normal.

Once cakes have cooled and you are ready to serve, whisk whipping cream and vanilla paste until wanted thickness.
Then layer a layer of strawberry jam, cut strawberries and whipping cream on one cake layer and place the other cake layer on top.

p.s. Can be made completely dairy free by substituting the whip cream with vanilla coconut yoghurt (click here for more information) or skimming a can of coconut milk (click here to see how) and whisking in some vanilla paste and a bit of sweet freedom to taste.

Enjoy.