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If there's one cake recipe everyone should have in their arsenal, it's my gluten free Victoria sponge recipe.
An easy one-bowl gluten free cake, these two light and fluffy sponges sandwich a layer of smooth buttercream and strawberry jam.
A gluten free Victoria sponge is an absolute classic which can be used for birthdays, weddings, or any sort of occasion really.
This is the gluten free sponge cake of my childhood and I'm so pleased to finally share it with you all.
Plus I have some super easy swaps for making it completely dairy free - I think the cake itself actually works better dairy free anyway.
What is a gluten free Victoria sponge?
A Victoria sponge is, essentially, a basic gluten free sponge cake.
Two super light sponges are sandwiched together with buttercream and lashings of strawberry jam.
Apparently, the cake is named a Victoria sponge because Queen Victoria herself was said to enjoy a slice with her afternoon tea.
In fact, no matter the occasion, this gluten free Victoria sponge cake is the perfect afternoon tea treat.
Sprinkled with a dusting of icing sugar, it'll look the part for any event and it's great for slicing up and sharing.
I like mine with so much jam it oozes from the sides, and a super thick layer of buttercream.
As a child I used to try find the bit with the most icing sugar on top, so a heavy dusting is non-negotiable.
What ingredients do I need to make this gluten free Victoria sponge?
This really is one of the easiest gluten free cake recipes out there, with minimal ingredients.
There's a full printable recipe card down below with the method, but for the shopping list you'll need:
- 250g plain gluten free flour
- 4 tsp baking powder
- ¼ tsp xanthan gum
- 250g caster sugar
- 250g Stork Baking Spread
- 5 large eggs
- 3 tbsp milk
For the filling you'll also need the following ingredients:
- 100g unsalted butter (room temperature)
- 200g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 3-4 tbsp good quality strawberry jam
- Icing sugar (to dust)
I always use the FREEE plain flour but any UK supermarket blend of gluten free flour, or white mix like Juvela or Schär, would work just as well.
For my American readers, you'll want to use an All Purpose gluten free blend.
I know some gluten free flours already contain xanthan gum but it's important to add the extra in as the recipe states for the best cake texture.
If you're using self-raising gluten free flour then you'll only need to add 1 teaspoon of baking powder, not the 4 stated in the recipe.
Is this a dairy free Victoria sponge?
I have tried and tested numerous combinations for this cake and I actually get the best results using Stork Baking Spread instead of butter.
It makes the cake much lighter and fluffier and I also think it keeps for longer as well.
You can easily make this gluten free Victoria sponge completely dairy free with a few swaps.
Simply use a dairy free milk such as almond, coconut or gluten free oat milk in place of normal milk.
For the frosting I'd recommend using Stork baking block - but any dairy free or vegan spread should work as well as butter.
In terms of making it vegan, I have not tried this and 5 eggs is quite a lot to replace, so I'm not sure how well a straight swap would work with an egg replacer.
If you do try a vegan version of this though, please let me know in the comments so I can share what works!
Making my gluten free Victoria sponge cake
There's a full printable recipe card below, but I do have a few tips to help you out with your gluten free Victoria sponge!
For starters, make sure you have all the ingredients at room temperature before you start (except the Stork, which is pretty soft anyway!).
You'll also want to measure out your ingredients ready so you can get the cake mixed up and in the oven quickly.
Always ensure your oven is pre-heated and up to temperature, otherwise you may find the cake takes longer than expected to cook.
The golden rule of baking cakes is never open the oven door before they're ready!
With these sponges you want to give them at least 30 minutes before you open the door to check them - and only then if you're sure they're baked.
If you're unsure then give them a few more minutes, as opening the oven door too soon will result in a sunken cake.
Finally, if you want to make this gluten free Victoria sponge ahead of time, you can make the sponges, cool them and then freeze them.
Simple wrap them tightly in clingfilm and freeze - then defrost when you're ready to decorate them.
How to line your cake tin using a cartouche
To line my cake tin for a Victoria Sponge, I always make a cartouche from baking paper (step-by-step photos below!).
To do this, take a square of baking paper, then fold it in half, and in half again so you have a square.
Next, fold this in half again from the corner so that it becomes a triangle, and then repeat again.
Hold this triangle over the top of the baking tin, so that the centre is in line with the centre of the tin.
Trim the large end at an angle just wider than the edge of the cake tin and unfold - you should have a circle which is just larger than the base of the tin.
Press the circle into the bottom of the cake tin, so that when you remove the paper, you can clearly see the outline of the base.
Then at 1-inch intervals, snip the excess in towards the base all around the edge.
When you grease your baking tin and place the cartouche back into the bottom, the edges should neatly fold up the side of the tin.
This will stop your cake sticking to the bottom of the tin and also make it much easier to get out.
I find it you only line the exact base of the tin, it's much harder to prise the finished cakes out when cooked and get the bottom off.
My gluten free Victoria Sponge recipe
Here it is, the simple yet incredible gluten free Victoria sponge cake recipe you never knew your life was missing!
This recipe makes a 20cm, two-tier cake for sharing, perfect as a gluten free birthday or celebration cake.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten Free Victoria Sponge
My gluten free Victoria sponge cake recipe is one of the easiest gluten free cakes ever! Light and moist sponge with buttercream and jam. This makes two 20cm-diameter sponges which is enough for 10-12 people.
Ingredients
- 250g plain gluten free flour
- 4 tsp baking powder
- ¼ tsp xanthan gum
- 250g caster sugar
- 250g Stork Baking Spread
- 5 large eggs
- 3 tbsp milk
For the filling:
- 100g unsalted butter (room temperature)
- 200g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 3-4 tbsp good quality strawberry jam
- Icing sugar (to dust)
Instructions
- Preheat the oven to 1809'C / Fan 160'C / Gas Mark 4. Grease and line two 20cm round baking tins (see blog post above for details on how to line your tins). Mix the gluten free flour, baking powder and xanthan gum together in a bowl and set to one side.
- Add the caster sugar and Stork to a large mixing bowl and beat with an electric whisk for a minute until creamed together.
- Add the eggs and milk to the mixture and then sift in the flour mix. Beat again with the electric whisk until the mixture has combined to form a smooth batter.
- Divide the mixture evenly between the two cake tins and smooth out the tops. Bake in the oven for 30-35 minutes until golden on top and springy to the touch. A skewer inserted in the middle should come out clean. *Do NOT open the oven before 30 minutes and hold off until you know the cakes are done, otherwise they will sink!
- Remove the cakes from the oven and place on a cooling rack. Leave to stand until the tins are cool enough to remove, then remove the tins and leave the sponge to cool completely. (See notes if you're making the sponge ahead of time)
To assemble:
- To make your icing, add the butter, icing sugar, vanilla extract and milk to a large mixing bowl and beat together until it forms a smooth buttercream.
- Use a cake-leveller to flatten the bottom sponge, and then spread evenly with the jam. Turn the other sponge upside-down and spread the buttercream in a thick, even layer over the flat side. Sandwich the two sponges together with the cream and jam in the middle.
- Sprinkle liberally with icing sugar and serve straight away.
Notes
- If making the sponges ahead of time, once they have cooled completely, wrap them tightly in clingfilm. You can store them for a couple of days like this in an airtight container, or freeze them and defrost when ready to use.
- Once assembled keep your cake in an airtight container - it will keep for up to 3 days.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 411Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 204mgCarbohydrates: 78gFiber: 1gSugar: 57gProtein: 5g
More Classic Gluten Free Cakes
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My gluten free lemon drizzle cake recipe
An absolute classic, with a super moist sponge, a tangy lemon taste and sweet citrus icing on top.
Sticky toffee apple upside down cake
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My gluten free lime and coconut cake
My gluten free lime and coconut cake is the perfect tropical taste! Light and zingy with a zesty lime icing on top.
Gluten free chocolate cake with ganache frosting
My gluten free chocolate cake is the absolute dream, a rich chocolate cake with ganache frosting.
Need some more gluten and dairy free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Victoria Sponge recipe?
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