Unforgettable Gluten-Free Victoria Sponge Recipe
A gluten-free Victoria sponge cake is a delightful, timeless, and indulgent treat that everyone can enjoy, regardless of dietary restrictions.
This classic British cake features two light and fluffy sponge layers, lovingly sandwiched together with a generous dollop of sweet strawberry jam and a cloud of buttercream icing.
The recipe, inspired by the traditional version, cleverly uses a blend of gluten-free flour and ground almonds to create that perfect airy texture, ensuring it rises beautifully without compromising on taste.
With its charming simplicity and elegant presentation, this gluten-free Victoria sponge is perfect for afternoon tea or any special occasion. This cake proves that gluten-free baking can be just as delicious and satisfying as the original!
Table of Contents
What you’ll love about this recipe
- Perfectly fluffy and light sponge cake that’s 100% gluten-free
- Classic British flavour that doesn’t compromise on taste
- Easy to make with simple ingredients
- A versatile recipe that can be adapted for different occasions
- Ideal for sharing at afternoon tea or special gatherings
Ingredients
Flour: For this recipe, you’ll need 170g of gluten-free self-raising flour. This special flour blend ensures your Victoria sponge rises beautifully without gluten.
Sugar: Use 170 g of caster sugar to give your cake the perfect sweetness. Caster sugar dissolves easily, creating a smooth texture in your sponge.
Butter: You’ll need 170 g of softened unsalted butter. Make sure it’s at room temperature for easy mixing and a light, airy cake texture.
Eggs: Three large eggs are required. They bind the ingredients together and add richness to your gluten-free Victoria sponge.
Filling: For the classic filling, you’ll need 4 tablespoons of strawberry jam and buttercream icing. These create the perfect balance of sweetness and creaminess.
Instructions
Start by preheating your oven to 180°C (160°C fan). This ensures your oven is at the right temperature when you’re ready to bake. While the oven is heating, grease and line two 20cm cake tins with baking paper.
In a large mixing bowl, cream together the softened butter and caster sugar. Use an electric mixer for best results, beating until the mixture is light and fluffy. This process incorporates air, which helps your cake rise.
Next, add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, don’t worry! Just add a spoonful of flour to bring it back together. Then, stir in the vanilla extract for that lovely flavour.
Gently fold in the gluten-free self-raising flour, adding a little milk if needed to achieve a soft dropping consistency. Be careful not to overmix, as this can make your cake tough.
Divide the batter evenly between your prepared cake tins. Smooth the tops with a spatula and bake for about 20-25 minutes. Your cakes are done when they’re golden brown and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack to cool completely. Once cool, spread one cake with jam and whipped cream, then sandwich with the other cake. Dust with icing sugar for a classic finish.
What to serve with Gluten-Free Victoria Sponge
A proper cup of tea is the perfect accompaniment to your gluten-free Victoria sponge. Brew a pot of your favourite English breakfast or Earl Grey tea to enjoy alongside your cake.
For a more indulgent treat, serve your Victoria sponge with a dollop of extra whipped cream on the side. This adds a lovely richness to each bite.
Fresh strawberries make a wonderful addition to your plate. Their tartness complements the sweet cake and jam beautifully.
If you’re hosting a full afternoon tea, consider serving your Victoria sponge alongside other gluten-free treats like scones or shortbread. This creates a delightful spread that everyone can enjoy, regardless of dietary restrictions.
Variations of gluten-free Victoria sponge
- Orange – Add 2 tablespoons of orange juice and the rind of the orange to the mixture and cover with orange icing.
- Chocolate – Add 30 g cocoa powder to the mixture and cover it with chocolate icing.
- Coffee – Add 30 g of instant coffee to the mixture and cover it with coffee icing.
Gluten-Free Victoria Sponge Recipe
Equipment
- 1 Mixing Bowl
- 2 7-Inch cake tins
Ingredients
- 170 g Butter (6 ounces)
- 170 g Castor sugar (6 ounces)
- 170 g Gluten-free self-raising flour (6 ounces)
- 1/4 tsp Xanthan gum ( if your flour mix doesn't have it).
- 3 Large eggs
- For the filling
- 4 tbsp Strawberry Jam
- 200 g Butter
- 400g Icing Sugar
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in eggs slowly and fold in small amounts of flour as you go.
- Line two cake tins 7 inches and grease well, including the bottom.
- Divide the mixture between the two tins.
- Bake 20-25 minutes at 180c or Gas 4.
- Cool and then decorate. You can use buttercream and jam to fill, and dust the top with icing sugar. Or you could just ice it.
- To make the buttercream, beat the butter until it is soft, then add the icing sugar a tablespoon at a time.
Nutrition
Other gluten-free cake recipes
- Gluten-Free Carrot Cake Traybake
- Gluten-Free Lemon Drizzle Cake
- Gluten-Free Apple Cake
- Gluten-Free Fruit Cake
- Gluten-Free Courgette Cake (Lime-Iced)
- Gluten-free Easter cake
- Gluten-free flapjacks
Tips for Gluten-Free Victoria Sponge
Choose the Right Flour Blend
Opt for a good quality gluten-free self-raising flour. Many recipes recommend adding a small amount of xanthan gum if your flour blend doesn’t already include it, as this helps bind the cake and prevents crumbliness.
If you’d like a slightly nuttier texture, a portion of ground almonds can be added to the flour mix, but this is optional.
All-in-One Method for Ease
The all-in-one method is a popular approach for gluten-free Victoria sponge. Simply place all the sponge ingredients in a bowl and whisk until well combined—this saves time and ensures an even mix. Just be careful not to over-mix, as this can make the sponge dense.
Room Temperature Ingredients
Make sure your butter (or dairy-free spread) and eggs are at room temperature before you start. This helps create a lighter, fluffier sponge.
Don’t Skip the Lining
Grease and line your cake tins with parchment paper. This makes it much easier to turn out the delicate gluten-free sponges without them breaking apart.
Gentle Mixing
If you’re using the creaming method (beating butter and sugar first), beat until pale and fluffy, then add eggs one at a time, mixing well after each addition. Fold in the flour gently to avoid knocking out too much air.
Watch the Bake
Bake at 160–180°C (fan) for about 20–30 minutes, depending on your oven and tin size. Don’t open the oven door until you’re sure the cakes are nearly done, as this can cause them to sink. The cake is ready when golden, springy, and a skewer comes out clean.
Cool Completely Before Filling
Let the sponges cool in their tins for a few minutes, then turn out onto a wire rack to cool completely. Gluten-free cakes can be delicate when warm.
Classic Fillings
A true Victoria sponge is filled with raspberry or strawberry jam and either whipped cream or vanilla buttercream. For extra freshness, add a layer of fresh raspberries or strawberries.
Dust the top with icing sugar just before serving.
Eat Fresh
Gluten-free sponges are best enjoyed on the day they’re made or the next day, as they can dry out more quickly than traditional cakes.
Frequently Asked Questions
Is it suitable for coeliacs?
Absolutely—provided you use certified gluten-free ingredients and check all labels for potential cross-contamination, the cake is safe for those with coeliac disease.
Can I make the cake dairy-free as well?
Yes, you can substitute the butter with a dairy-free spread and use a dairy-free alternative for the buttercream. There are recipes specifically designed to be both gluten and dairy free.
Is the recipe nut-free?
The basic recipe is nut-free, but always check the labels of all your ingredients, as some may have ‘may contain nuts’ warnings due to factory handling.
Can I make this using the creaming method instead of all-in-one?
Yes, both the traditional creaming method (beating butter and sugar first) and the all-in-one method (mixing everything together at once) work well for gluten-free Victoria sponge. It’s down to personal preference.
Why is my gluten-free sponge dry or crumbly?
This is often due to a lack of binding agents like xanthan gum, or overbaking. Ensure you have enough moisture in the mix and don’t overbake the cake. Using a blend of gluten-free flours and adding a bit more fat (like butter or oil) can also help keep the sponge moist.
Can I freeze gluten-free Victoria sponge?
You can freeze the sponge layers, but some bakers find they can become dry after thawing. To combat this, use a flour blend with a good ratio of starches and protein (like ground almonds), or brush the sponges with a simple syrup before freezing to retain moisture.
What size tins should I use?
Most recipes use two 20cm (8 inch) round tins, but you can scale the recipe for smaller or larger tins as needed.
Can I make it low FODMAP?
Yes, one slice of gluten-free Victoria sponge can be suitable for the elimination phase of a low FODMAP diet, depending on your choice of ingredients.
What’s the best filling for a gluten-free Victoria sponge?
Classic fillings are raspberry or strawberry jam and vanilla buttercream. For a dairy-free version, use a dairy-free spread in the buttercream, or simply use jam and fresh fruit.
Why didn’t my gluten-free cake rise properly?
Check that your baking powder is fresh and active, and make sure you’re not over-mixing the batter. Also, ensure your oven is fully preheated before baking.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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I couldn’t believe how light and fluffy this was—tasted just like the classic version.
So light and fluffy you’d never guess it’s gluten-free!
So light and fluffy you’d never guess it’s gluten-free—reminded me of tea with my gran.
This classic cake turned out so light and fluffy; it’s hard to believe it’s gluten-free!
A classic cake that’s light, fluffy, and perfect for afternoon tea.