Victoria Sponge. What an absolute classic. Who doesn’t like one? The simplicity is amazing.
My light and airy gluten free Viccie is an easy starter recipe for first time gluten free cake makers. It tastes exactly like cake with gluten but without the pains and illness that come with it.
Step by step instructions are below and a print button is at the top of the page if you prefer a paper version. Fed up with complicated recipes with no results? Stick with this recipe, trust me.
Shopping List:
So your shopping list will require a few ingredients, most of which you’ll likely have in your cupboard.1
- 150g caster sugar
- 200g gluten free self raising flour
- 300g unsalted butter (200g for sponges, 100g for buttercream)
- 4 medium eggs
- 2 tbsp milk
- 1 tsp baking powder
- 2 tsp vanilla extract or paste
- 1/4 tsp xantham gum
- strawberry or raspberry jam
- 150g icing sugar plus 1 tbsp extra for dusting
I like to use Doves Farm Freee self raising flour but any gluten free self raising would work. What I love about gluten free cakes as well is the flour seems lighter than wheat flour so the cakes come out fluffier! That’s in my personal opinion.
I find vanilla paste instead of extract an absolute game changer! I love the powerful flavour of the vanilla pod seeds which you don’t get with extract so much. It’s a little more pricey than extract but so worth it in my opinion! It’s available to buy in regular supermarkets.
Make sure your baking powder is gluten free. Most are but not all so it’s always best to check the labels before buying.
Fancy making your own jam?
Try out my strawberry jam recipe that I use for my Jam Tarts!
Can this be made dairy free?
Yes, this can definitely be made dairy free, just substitute the items below!
- The butter with dairy free block butter – Stork or Flora Plant Butter is a good option. Make sure it’s softened as the recipe states as well.
- The milk for plant based milk such as gluten free oat, tigernut (this isn’t a nut), seed or nut milks.
So here it is! My gluten free Victoria Sponge recipe…
Gluten free Victoria Sponge
Equipment
- non stick baking paper
- 2 x 8 inch cake tins
Ingredients
FOR THE SPONGES
- 200 g gluten free self raising flour I use Doves Farm FREEE flour
- 200 g butter Use dairy free if needed
- 150 g caster sugar
- 1 tsp baking powder Make sure it's gluten free
- 4 eggs
- 1/4 tsp xantham gum only add if flour doesn't already contain it
- 1 tsp vanilla extract or paste
FOR THE FILLING
- 100 g butter use dairy free if needed
- 150 grams icing sugar
- 1 tsp vanilla extract/paste
- 1-2 tbsp milk use dairy free milk if needed
- strawberry or raspberry jam
Instructions
- Grease 2 circular 8 inch cake tins and line the bottom with baking paper. Preheat the oven to 160C Fan.
- In a large bowl, cream your butter and sugar together using an electric mixer until pale and light.
- Crack eggs into a jug and gradually add one yolk at a time and thoroughly mix in between each addition. Beat in your vanilla extract and milk.
- Gradually fold in your flour, baking powder and xantham gum. Make sure you do this a little at a time and don't over-fold the mixture.
- Divide between 2 x 8 inch cake tins evenly and smooth the surface.
- Bake for 45 minutes until golden and the sponge springs back. You can insert a skewer and if it comes out clean, its cooked. If not, put it back in the oven for a little longer.
- Leave the sponges in their tins for about 5 minutes before turning them onto a cooling rack.
- Whilst the sponges are cooling, make your buttercream. Cream the butter in a mixing bowl until pale and light. This can be done by hand or using an electric whisk.
- Gradually add in your icing sugar and your vanilla extract/paste and mix. If you need to add 1-2 tbsp milk to loosen, you can do so at this stage.
- Once the cakes are cooled, spread the jam on the bottom half of the cake, try not to put it close to the edges as it will ooze out!
- Spread the buttercream underneath the top half and place on top so they sandwich together.
- Dust a little icing sugar over the top. Enjoy!
So thanks for reading my recipe, let me know in the comments if you made it with a star rating! I would love to see how it works out with any pictures 🙂
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