This Gluten free Victoria sponge cake is easy to make. A traditional bake that's perfect for any celebration or afternoon tea. If it's good enough for a queen. It's good enough for us!
Such a light and fluffy cake no one will even know it's gluten free. This recipe uses the all-in-one method which always works well for me. Be sure to use soft butter and keep your eggs at room temperature. Give the mixture a good mix to allow for air. The sponge will turn out perfectly light and fluffy.
I love making and eating traditional cakes like a Victoria sandwich and Medovik tort cake. They always look impressive and taste amazing.
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Delicious cake filling
The cake filling is always one subject that causes debate. Strawberry jam or Raspberry jam? What type of cream if any at all? In this recipe, I used fresh whipped cream and strawberry jam. If you prefer a buttercream filling I have a delicious buttercream recipe that I use in my Vanilla cupcakes recipe. or skip the cream and enjoy it as a strawberry jam cake. You can use your preferred filling.
Making it Dairy and Gluten free
That’s no problem this is easily adapted If you require it to be dairy free also. Just switch the Butter to your preferred dairy free spread. So no reason for you to miss out.
Gluten free Birthday Cake
It is a popular base for a birthday or celebration cake as its easily adapted and it is equally beautiful covered in fondant icing or I have previously used buttercream to decorate and fill the cake.
So if you are looking for a strawberry jam birthday cake recipe this is a great base. I also have a gluten free victoria sponge cupcakes recipe or a Chocolate Crunch Cake that is great for parties and celebrations.
Ingredients
Equipment
- 2 round baking tins ( I used 8" tins)
Ingredients
Sponge cakes
- Gluten free Self Raising Flour - Many gluten free self-raising flour will work well in this recipe. I used Doves free from as this is my preferred brand.
- Margarine/Butter - Be sure that your butter or margarine is at room temperature. If you require this recipe to be Dairy free use your preferred dairy-free spread.
- Caster Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake.
- Eggs - Gives the cake structure. Be sure that your eggs are at room temperature.
- Baking Powder - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
- Vanilla extract - Gives flavor to the cake.
- Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
Filling
- Strawberry Jam - Strawberry jam works well but you can use your preferred flavor of jam.
- Double Cream - (Heavy cream)
- Icing Sugar - Always sieve your icing sugar this will help achieve a smooth cream filling with no lumps.
Instructions
Recipe Steps
- Preheat oven to 170°c/325°F/Gas mark 3
- Prepare and grease baking tins
- In a large bowl combine all the cake ingredients
- Mix well ensuring that the mixture is smooth with no lumps and all ingredients are combined. Whisk well to ensure plenty of air gets into your mixture.
- Divide the mixture evenly between the two cake tins and spread evenly in the tin. Place in the oven.
- Bake for approximately 30-35 minutes cooking times may vary dependent on the oven. Check sponge with a skewer and if it comes out clean it is ready if not bake for a few minutes longer.
- Place sponges on a cooling rack.
- Whisk the double cream and icing sugar (sieved) together adding a few tablespoons of icing sugar at a time until combined. Whisk well until cream is thick and smooth.
- Once the sponges are cool spread the jam evenly on top of the bottom layer for a delicious strawberry jam cake.
- Add a layer of cream on top of the jam filling. Spread evenly then top with the second sponge.
- Dust the top of the cake with a little icing sugar and decorate as desired.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used other Gluten free self raising flour blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
Do not open the oven during the baking time as this will cause your cake to sink. Also leaving the cake batter to sit for too long before baking can also cause this to happen.
The cake may have been in the oven too long or the temperature of your oven is set too high. Oven temperatures vary so be sure to check your sponge after 30 minutes. Remove from the oven once the skewer comes out dry as even an extra 5 minutes in the oven may result in an over baked dry sponge.
Yes just switch out the butter and cream to your preferred dairy free alternative if you want to make a gluten dairy free victoria sponge cake.
The cake can be stored in an airtight container in the fridge for you to enjoy for up to 5 days if fresh cream is used. Remove from the fridge one hour before eating. Allowing the cake and cream to come to room temperature.
The sponge can be frozen in a freezer safe container for up to 3 months. Then add the filling when the cake is fully defrosted.
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Recipe
Gluten Free Victoria Sponge Cake
Equipment
- 2 round baking tins ( I used 8" tins)
Ingredients
Sponge cakes
- 300 grams Self Raising Flour (Gluten Free)
- 300 grams Margarine/Butter (Room Temperature) Dairy free spread if required
- 300 grams Caster Sugar
- 5 Eggs (Room Temperature)
- 1.5 teaspoon Baking Powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
Filling
- 6 tablespoons Strawberry Jam
- 450 ml Double Cream Heavy cream
- 125 grams Icing Sugar (sieved) Powdered sugar
Instructions
Sponge Cake
- Preheat oven to 170°c/325°F/Gas mark 3
- Prepare and grease the baking tins.
- In a large bowl combine all the cake ingredients.
- Mix well ensuring that the mixture is smooth with no lumps and all ingredients are combined. Whisk well to ensure plenty of air gets into your mixture.
- Divide the mixture evenly between the two cake tins and spread evenly in the tin. Place in the oven.
- Bake for approximately 30-35 minutes cooking times may vary dependent on oven. Check the sponge with a skewer and if it comes out clean it is ready if not bake for a few minutes longer.
- Place sponges on a cooling rack.
Filling
- Whisk the double cream and icing sugar (sieved) together adding a few tablespoons of icing sugar at a time until combined. Whisk well until cream is thick and smooth.
- Once the sponges are cool spread jam evenly on bottom layer and then add a layer of the cream filling. Spread evenly then top with the second sponge. Dust with a little icing sugar and decorate as desired.
Notes
I hope you enjoyed this Gluten free Victoria sponge cake recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Sarah
My friends little girl is gluten free, she would love this! So pretty ❤
Hollie
This cake looks amazing! Thanks foe there recipe!
Julia
This cake turned out really well thanks to your instructions. It was delicious by the way. My family loved and it didn't last that long. Thank you.
Kayla DiMaggio
This sponge cake was so light and delicious! Such a fun dessert!
Sue
How lovely! I love how light and fluffy this cake is, and I am 100% on board with whipped cream and strawberries!
Cindy Mom, the Lunch Lady
There is just something so delicious about the simplicity of vanilla cake, strawberry and cream. Such a classic flavour that makes my heart happy.
Elizabeth Swoish
Delicious cake! Thank you for the approachable recipe!
Addie
Love that it’s gluten free! So yummy too!