This Gluten free Victoria sponge cake is so 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!
This gluten free Victoria sponge is 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. Using my favorite Chantilly cream filling with jam but is easily adapted to suit your preferred flavored filling.
I love making and eating traditional gluten free cakes like a gluten free Victoria sandwich, gluten free carrot cake, and Medovik tort cake. When it is the holiday season my gluten free pumpkin cake or gluten free chocolate layer cake always looks impressive and tastes amazing. Perfect for dessert.
If you are looking for ideas for a party then you will love my gluten free Victoria sponge cupcakes or gluten free vanilla traybake.
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⭐ Why we love this recipe
- Easy and quick to make - Using the all-in-one method makes this so simple to make and really doesn't require a lot of baking skills, perfect for beginners just starting out or if you are looking for a quick cake that will be sure to impress.
- Gluten free Birthday cake - Gluten free Victoria sponge is a popular base for a birthday or celebration cake as it's easily adapted. It is equally beautiful covered in fondant icing. I have previously used buttercream to decorate and fill the cake. Style to your desired theme.
- Soft and fluffy - No dry gluten free cakes here! Perfectly soft and fluffy that even my non gluten free family members say they prefer this gluten-free Victoria sponge cake compared to a regular Victoria sandwich.
🍰 What is a Victoria Sponge
The history of the Victoria sponge is named after Queen Victoria and dates back to the 19th century. It became popular during the reign of Queen Victoria due to her love for a simple sponge cake with raspberry jam and cream. It remains a classic British cake to this day.
A Victoria sponge is a classic British cake made of two layers of light, fluffy sponge cake, filled with jam and whipped cream. It's a timeless and simple dessert that's perfect for any occasion.
📋 Ingredients Notes
- Gluten free Self Raising Flour - Many gluten free self-raising flours will work well in this recipe. I used Doves free from as this is my preferred brand.
- Butter - Be sure that your butter is at room temperature. If you require this recipe to be Dairy free use your preferred dairy-free butter. You can use either butter or margarine in this recipe but I prefer to use good-quality unsalted butter.
- Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used caster sugar but granulated or superfine sugar will also work well.
- 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. Makes the cake light and rise well. Be sure to use gluten free baking powder, see is baking powder gluten free for more information.
- Vanilla extract - Gives flavor to the cake.
- Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gel everything together. Omit the xanthan gum if the gluten free flour blend already includes xanthan gum already.
See the recipe card below for full ingredients and measurements.
⚡ Substitutions & Variations
- Dairy Free - This Gluten free Victoria sponge is easily adapted If you require it to be dairy free also. Just switch the Butter to your preferred dairy free butter for the cake mixture and use your preferred dairy free buttercream filling.
- Alternative fillings - There are many other delicious fillings you can use to add flavor and texture to this classic cake. My favorite options are an easy lemon curd to add a zesty fresh flavor, Buttercream frosting you could add strawberry buttercream from my Gluten free strawberry cupcakes, or Vanilla buttercream from my Gluten free Vanilla cupcakes.
- Fresh berries: Sliced strawberries, raspberries, or blueberries are a delicious and colorful addition to a Victoria sponge cake. Simply layer them between the cake and cream or as I have done and decorate the top of the cake.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Gluten free Victoria sponge cake. See the recipe card below for more detailed recipe instructions.
Step 1: Preheat oven to 170°c/325°F/Gas mark 3, Prepare and grease baking tins.
In a large bowl combine all the cake ingredients.
Step 2: Mix well ensuring that the mixture is smooth with no lumps and that all ingredients are combined. Whisk well to ensure plenty of air gets into your mixture.
Tip: Ensure that the eggs and butter are at room temperature as this will help result in a light fluffy cake texture.
Step 3: Divide the mixture evenly between the two cake tins and spread evenly in the tin. Place the baking tins in the oven.
Step 4: Bake for approximately 30-35 minutes. Check the gluten free Victoria sponge with a skewer and if it comes out clean it is ready, If not bake for a few minutes longer. Place the cakes on a cooling rack.
Tip: Baking times may vary dependent on the oven as some ovens run hotter or cooler than others. I find using an oven thermometer to be more accurate.
Step 5: Whisk the double cream and the sieved icing sugar together adding a few tablespoons of icing sugar at a time until combined. Whisk well until the cream is thick and smooth.
Step 6: Once the gluten-free Victoria sponges are fully cooled spread the jam evenly on top of the bottom layer for a delicious strawberry jam cake.
Tip: I find using an electric whisk the quickest way to make up the cream filling but you can use a handheld whisk it will just take a little longer to thicken up.
Step 7: Add a layer of cream on top of the jam filling. Spread evenly then top with the second sponge layer.
Step 8: Dust the top of the Gluten free Victoria sponge cake with a little icing sugar and decorate as desired.
💡 Pro Recipe Tips
- Tip #1: Always use room temperature ingredients as cold butter won't cream properly and cold eggs can curdle or cause the batter to separate and can cause the batter to be lumpy and difficult to mix resulting in a dense cake.
- Tip #2: Mix well as this results in all the ingredients being evenly incorporated and helps to get air into the batter, which helps the cake to rise properly in the oven.
- Tip #3: Wait until the cake layers are fully cooled before adding the filling as a warm cake will result in the filling melting and becoming runny, making it difficult to assemble the cake properly. By waiting until the cake layers are fully cooled, you can ensure that the filling is properly set and the cake is stable and easy to work with.
💭 Gluten Free Baking
- 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 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.
To make gluten and dairy free Victoria sponge cake 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 gluten free Victoria sponge cakes can be wrapped and frozen in a freezer safe container for up to 3 months. Then add the filling when the cake is fully defrosted.
🎂 More gluten free Cake recipes
If you are looking for more recipes made gluten free then you will also love these gluten free ladyfingers, gluten free shortbread cookies, and the gluten free dark chocolate cake.
If you tried this Gluten free Victoria sponge cake recipe. Please leave a star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page. Subscribe and get free recipes straight to your inbox.
📖 Recipe
Gluten Free Victoria Sponge Cake
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 2 round baking tins ( I used 8" tins)
Ingredients
Sponge cakes
- 300 grams Gluten free Self Raising Flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 300 grams Unsalted Butter (Soft Room Temperature) Dairy free spread if required
- 300 grams Sugar caster or fine white sugar
- 5 large Eggs (Room Temperature)
- 1.5 teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
- ¼ teaspoon Salt
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
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Victoria sponge cake recipe.
Bryony Lane says
Hi, this recipe looks amazing! I am thinking of using this recipe for my friend's wedding cake. I usually bake with salted butter and was wondering why you recommend unsalted? Thanks
Amanda says
Thank you Bryony for your comment which has highlighted that I missed the salt in the ingredient's list which I have now amended. I like to add the salt separately to have control of how much I am adding but if you prefer to use salted butter you can just omit the additional salt.
Rebecca says
I made this as a single batch and we loved it! My daughter would like it for her wedding! Have you ever doubled it and made a 4 layer or would that be too heavy for the sponge?
Thanks!!
Amanda says
Hi Rebecca, I am so happy you loved the recipe. I am sorry I haven't tested this recipe as a 4 layer cake yet but I put this on the list to test. If you do decide to give this a try I would love to know how it turned out. Congratulations on your daughter's upcoming wedding 🥰.
Ritu chopra says
Can we replace eggs
Amanda says
Hi Ritu, Sorry I haven't tested this recipe with egg free.
Tracey says
This is a great cake and very easy
Amanda says
Thank you Tracey for the lovely feedback. I am so happy you liked the recipe.
Addie says
Love that it’s gluten free! So yummy too!
Elizabeth Swoish says
Delicious cake! Thank you for the approachable recipe!
Cindy Mom, the Lunch Lady says
There is just something so delicious about the simplicity of vanilla cake, strawberry and cream. Such a classic flavour that makes my heart happy.
Sue says
How lovely! I love how light and fluffy this cake is, and I am 100% on board with whipped cream and strawberries!
Kayla DiMaggio says
This sponge cake was so light and delicious! Such a fun dessert!
Julia says
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.
Hollie says
This cake looks amazing! Thanks foe there recipe!
Sarah says
My friends little girl is gluten free, she would love this! So pretty ❤