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This Gluten Free Victoria Sponge Cake recipe is a one-bowl gluten free cake, with two light and fluffy gluten free sponges sandwiching a layer of smooth vanilla buttercream and strawberry jam. So easy to make and nobody will even know it’s gluten free!
You Can’t Beat a Gluten Free Victoria Sponge Cake!
- Why choose this recipe? Not only does this Gluten Free Victoria Sponge Cake have dozens of ⭐️⭐️⭐️⭐️⭐️ reviews, it’s also the recipe I’ve been using for two decades! It always gets so many rave reviews from the gluten-eaters, which I think is the ultimate compliment!
- Top Tip: If you want to make sure you have even-sized sponge cakes, use weighing scales to evenly divide the mixture between the two cake tins.
- Foolproof Recipe: With only a handful of storecupboard ingredients and step-by-step photos to guide you, there’s no way you can go wrong. This cake is the ultimate gluten free bake for beginners! Plus it’s so easy to make dairy free too.
Table of Contents
- You Can’t Beat a Gluten Free Victoria Sponge Cake!
- Don’t just take my word for it…
- Ingredients and Substitutions
- How to Make a Gluten Free Victoria Sponge Cake
- Storing and Freezing Instructions
- Frequently Asked Questions
- Gluten Free Victoria Sponge Recipe Recipe
- More Gluten Free Cake Recipes
- More Classic Gluten Free Bakes
Don’t just take my word for it…
Lisa left ⭐️⭐️⭐️⭐️⭐️ and said: “I come back to this recipe time and again and I get so many compliments – people can never believe it’s gluten free as it’s so light and fluffy! Way better than anything store bought! “
Kirsty also left a ⭐️⭐️⭐️⭐️⭐️ review and commented: “The MOST AMAZING GF Victoria sponge ever. This is a regular in our house. Totally delicious and turns out perfectly every single time.”
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free Victoria Sponge Cake with the full quantities. But here are the main ingredients and ideas for any swaps.
- Sugar: You will need caster sugar (baker’s sugar) for the cake and icing sugar (confectioner’s sugar) for the buttercream.
- Stork Baking Spread: Use butter if you prefer, but I always use margarine for this.
- Plain Gluten Free Flour: I always use the FREEE Plain Gluten Free Flour as it’s available in most UK supermarkets. Any plain gluten free flour blend should work – in the US you’ll want an All Purpose or 1:1 Baking gluten free flour.
- Baking Powder – Always ensure your baking powder is gluten free. If you prefer to use a self-raising gluten free flour instead of plain, you only need to add 1 tsp of baking powder to the mixture.
- Xanthan Gum: Omit it if you cannot tolerate it (or if your flour mix already contains it).
- Eggs
- Milk: If making this recipe dairy free you can replace this with a dairy free milk.
- Jam: Any flavour works – I usually use strawberry or raspberry jam in mine.
How to Make a Gluten Free Victoria Sponge Cake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Victoria Sponge Cake recipe.
Storing and Freezing Instructions
TO STORE: Once baked, this cake can be kept in an airtight container for up to a week (less if you use fresh cream as the filling).
TO MAKE AHEAD: If you want to make this ahead of time, I recommend making the cakes and cooling them completely. Wrap them in clingfilm before freezing on a flat surface. You can then defrost them and decorate when ready.
TO FREEZE: If you have any leftover slices you can also freeze them between squares of baking paper so they don’t stick together. Defrost at room temperature.
Frequently Asked Questions
Before we get cracking, here are the answers to some questions I get asked a lot about my gluten free Victoria sponge cake recipe:
You can easily make this gluten free Victoria sponge completely dairy free with a few swaps. Use Stork or a vegan margarine instead of butter, and a dairy free milk such as almond, coconut or gluten free oat milk in place of normal milk.
This recipe uses xanthan gum and it’s important to measure it out correctly because a little goes a long way. If you use too much, the cake batter will become gummy and try to climb up the mixer!
Double check if your gluten free flour contains xanthan gum – if it does then you can omit the extra in this recipe. A lot of self-raising gluten free flour blends contain it, whereas plain ones often don’t.
The most likely cause of a sinking cake is that you opened the oven door before it was ready. Always make sure you leave it for the full cooking time before opening that door. Worst case – turn the cake upside down when assembling it so nobody will even know. You can always fill the dome with extra buttercream! 😆
Gluten Free Victoria Sponge Recipe
Ingredients
- 250 g plain gluten free flour
- 4 tsp baking powder
- 1/4 tsp xanthan gum
- 250 g caster sugar
- 250 g Stork Baking Spread
- 5 large eggs
- 3 tbsp milk
For the filling:
- 100 g unsalted butter, room temperature
- 200 g 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 180'C / Fan 160'C / Gas Mark 4. Grease and line two 20cm (8 inches) 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
- Storing, Making Ahead and Freezing: This cake can be stored at room temperature in an airtight container for a week, or slices can be frozen. You can also freeze the whole cake or the sponges – then defrost to assemble.
- Variations: Change the jam for raspberry, blackcurrant, apricot, or even lemon curd. You can also use fresh whipped cream instead of buttercream. If you do this, you’ll need to keep the cake in the fridge and it will last up to 3 days.
Nutrition
More Gluten Free Cake Recipes
If you like this Gluten Free Victoria Sponge Cake recipe then make sure you check out these other classic gluten free cake recipes too…
- Gluten Free Chocolate Cake
- Easy Vanilla Gluten Free Cake
- Gluten Free Coffee and Walnut Cake
- Gluten Free Red Velvet Cake
- Gluten Free Hummingbird Cake
- Gluten Free Carrot Cake
- Gluten Free Vanilla Tray Bake
- Gluten Free Lemon Drizzle Cake
- Plus a collection of Gluten Free Birthday Cake Recipes
Have you tried this recipe?
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More Classic Gluten Free Bakes
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My sons coeliac and my step daughters dairy intolerant so I made this dairy free too – hands down this is the best gf/df cake I’ve had! Foolproof recipe and always requested as birthday cakes! Everyone comments on how good it is and can’t believe its gf/df 🙌🏼🤩 Thank you Sarah!!
I love this recipe and make it all the time. I was just wondering how much to use for 10 inch cake tins. I am making one of my brothers wedding cakes and am using 2 x 10 inch tins, so was wondering if I should just double the original recipe?
Thank you 🙏