Go Back
–+ servings
Gluten Free Victoria Sponge on a cake stand
Print Recipe
5 from 12 votes

Gluten Free Victoria Sponge

A delicious, easy to make Gluten Free Victoria Sponge Cake (also vegan) perfect for a special occasion.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 slices
Author: James Wythe
Cost: £6

Ingredients

Cake Batter

  • 500 g self raising flour (I used gluten-free)
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 430 ml milk (I used unsweetened almond)
  • 150 ml sunflower oil
  • 1 tbsp vanilla extract

Icing

  • 150 g unsalted butter (I used vegan)
  • 300 g icing sugar
  • 1 tbsp milk (I used unsweetened almond)

Decoration

  • 5 tbsp strawberry jam
  • 150 g fresh strawberries (optional)

Instructions

  • 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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container for a couple of days at room temperature.
To Freeze: Freeze the layers separately in an airtight container for up to three months.
Tip 1: Make sure the butter is at room temperature before using for the icing sugar.
Tip 2: Change up the jam flavours that you use as a filling in this layer cake to try some different tastes.
Tip 3: Make sure to beat the batter well. Adding more air will allow it to be a lighter finished cake.

Nutrition

Calories: 575kcal | Carbohydrates: 88g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Fiber: 1g | Sugar: 56g