Gluten Free Victoria Sponge Cake

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.

AFFILIATE DISCLAIMER This page contains affiliate links to products. We may receive a commission for purchase's made through these links at no extra cost to you.

Jump to:

• Delicious cake filling
• Making it Dairy and Gluten free
• Gluten free Birthday Cake
• Ingredients
• Instructions
• Recipe Tips
• Recipe FAQs
• 📖 Recipe
• 💬 Comments

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. 
• 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

Join me in finding your Gluten Free Tranquility. Free recipes straight to your Inbox.

Other recipes you might like

📖 Recipe

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.