Introducing my Gluten Free Victoria Sponge Cake. It is simple to make and so delicious! In addition, it’s gluten-free and vegan, so it’s a dessert that can be enjoyed by many! It’s one of those cakes that works for all special occasions and is a complete crowd pleaser.
Recipe Difficulty – Easy
Why this recipe works
For my daughters 1st birthday party, I challenged myself to make a Victoria Sponge Cake that could cater for all of our guests. I knew that a Sponge cake was a safe cake to make as everyone loves it. But with us having allergies I needed to adjust the standard recipe to make it safe for us. I came up with this recipe which everyone loved at the party, so I decided to share it with you. You can see a photo of her birthday cake lower down this post.
When I went gluten-free and vegan, I had to adjust a lot of my eating habits. Many baked goods were off the table, or so I thought. I began making my own recipes to be able to enjoy my favourite baked goods again. This Chocolate Cake was one of the first cakes I ever baked.
This vegan victoria sponge recipe is an easy swap! Just use gluten-free flour in place of regular and you have a gluten-free sponge cake. Swap regular milk for almond milk and my eggless Victoria Sponge becomes a dairy free sponge cake as well.
Ingredients to make Gluten Free Victoria Sponge
- Self Raising Flour – I used gluten free flour, but regular flour would work as well.
- White Sugar – gives the perfect sweetness to this vegan Victoria Sponge.
- Light Brown Sugar – I love to use different types of sugar for added richness.
- Baking Powder – helps to make this gluten free sponge cake light and airy.
- Bicarbonate Soda – is also known as baking soda.
- Milk – I used unsweetened almond milk, but feel free to use the milk of your choice.
- Sunflower Oil – has a great mild flavour and is great for baking.
- Vanilla Extract – finishes off the perfect flavours in this egg free Victoria Sponge.
- Unsalted Butter – I used vegan butter, but regular butter will work as well.
- Icing Sugar – is also known as powdered sugar or confectioner’s sugar.
- Milk – Again, use your preferred plant-based milk.
See recipe card for full information on ingredients and quantities.
- Self-Raising Flour – If you only have regular flour, combine with more baking powder to cause it to rise..
- Sunflower Oil – could be replaced with vegetable oil, olive oil, or other mild-flavoured oils.
- Deluxe – This vegan cake is already deluxe! You can step it up even more in your presentation. Top with some powdered sugar and fresh berries for an extra beautiful cake.
- Kid friendly – What kid doesn’t love cake? Have your kids help you decorate and choose their favourite jam for the middle! It even makes a great birthday cake!
See this Lemon Drizzle Cake on my website!
How to make Gluten Free Victoria Sponge
Step 1: Firstly, pre-heat the oven to 160C (fan oven) 320F. Now add all the cake batter ingredients listed above in order into a large mixing bowl and mix until a smooth batter forms.
Step 2: Split the batter into 2x 8 inch round cake tins and bake for 35 minutes at 160C (320F).
Step 3: Remove the cake from the oven and allow to fully cool in the tins (roughly 2 hours).
Step 4: Once you’re ready to decorate the cake, add the icing ingredients into a mixing bowl and use a hand mixer until a smooth icing forms.
Step 5: Place the firstly layer of the cake on a stand/plate, top with half the icing sugar and all of the jam.
Step 6: Carefully place the 2nd tier on top and top with the leftover icing and the fresh strawberries and it’s ready to serve.
Leftover Victoria Sponge can be kept for a couple of days in an airtight container at room temperature (the fridge makes it quite firm). You can also freeze the separate sponge cakes for up to three months.
Victoria Sponge is a delicious British dessert. It is made of two sponge cakes stacked on one another. They are typically separated by strawberry jam and whipped cream or icing. They can be topped with icing or some powdered sugar and fruit.
Strawberry jam is most commonly seen in a recipe for Victoria Sponge. It would also be great with raspberry, peach, or blackberry jam.
Aside from eating it, there are a lot of great uses for leftover cake! You can turn it into cake pops, crumble on top of ice cream, or mix it into a shake, among other things.
Yes! I specialise in gluten-free and vegan baking, and my Victoria Sponge recipe is amazing! It is eggless and uses dairy-free milk and gluten-free flour.
Here is the cake I designed for my daughters 1st Birthday. Which I topped with safari animals, pink glitter, candles and a wild one sign.
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Gluten Free Victoria Sponge
- 500 g self raising flour (I used gluten-free)
- 150 g caster sugar
- 150 g light brown sugar
- 1 teaspoon baking powder
- 1 tsp bicarbonate of soda
- 430 ml milk (I used unsweetened almond)
- 150 ml sunflower oil
- 1 tablespoon vanilla extract
- 150 g unsalted butter (I used vegan)
- 300 g icing sugar
- 1 tablespoon milk (I used unsweetened almond)
- 5 tablespoon strawberry jam
- 150 g fresh strawberries (optional)
- Firstly, pre-heat the oven to 160C (fan oven) 320F. Now add all the cake batter ingredients listed above in order into a large mixing bowl and mix until a smooth batter forms.
- Split the batter into 2x 8 inch round cake tins and bake for 35 minutes at 160C (320F).
- Remove the cake from the oven and allow to fully cool in the tins (roughly 2 hours).
- Once you're ready to decorate the cake, add the icing ingredients into a mixing bowl and use a hand mixer until a smooth icing forms.
- Place the firstly layer of the cake on a stand/plate, top with half the icing sugar and all of the jam.
- Carefully place the 2nd tier on top and top with the leftover icing and the fresh strawberries and it's ready to serve.
Please note that Nutrition information is a rough estimate