Gluten-Free Victoria Sponge

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The Victoria Sponge is the quintessential British cake, resplendent in any village tea room worth their salt. Fluffy vanilla sponge, generously filled with raspberry jam and a light buttercream. The surface is broadly undecorated but sprinkled liberally with a crunch of caster sugar. This Gluten-Free Victoria Sponge is baked with an easy gluten-free flour and has no xanthan gum. It is so versatile and can be called upon for any occasion.

Jump to:

• Watch the video to see how to make it
• What is a Victoria Sponge?
• Why is a Victoria Sponge called a Victoria Sponge?
• Victoria Sponge and The Women’s Institute
• Ingredients needed
• Step-by-step instructions
• How to achieve a level cake
• How to turn out the sponges to avoid rack marks?
• Best jam to use
• Which cream to use for the filling?
• How to make vanilla buttercream icing
• Icing or caster sugar for dusting?
• How to freeze
• Are your sponges too crusty?
• Make in advance
• Shop the recipe
• Recipe variations
• Gluten-Free Victoria Sponge

The beauty of a great Victoria Sponge Cake is in its simplicity. But the problem with even the best gluten-free sponge cake recipe is that things can get a little over-complicated. 

• You will often find gluten-free cakes need all kinds of different flours which are hard to find and expensive
• they often need xanthan gum which you may not be comfortable using
• and then to top it all off the results can be variable at best - dry, sandy, gummy and dense cakes unfortunately have become synonymous with gluten-free baking.

There is a reason why the phrase ‘good for gluten-free’ has become so widely used. Gluten-free cakes are often seen as inferior offerings.

Not with this cake.

🍰I have found a way to keep this Gluten-Free Victoria Sponge Cake just as easy and straightforward with: 

• No complicated flours. Just all-purpose gluten-free flour and almond flour (labelled 'ground almonds' in the UK)
• No xanthan gum. READ MORE >>> Why I never bake with xanthan gum 
• Light, soft, bouncy texture with good structure. No crumble or gummy mouthfeel.
• Buttery moist tender crumb. You won’t find any dryness here!
• Deep rich vanilla flavour. It tastes exactly how it should.
• Well risen. This cake will stand resplendent on your afternoon tea table.

✨This perfect cake is so easy to make that even if you have never made a gluten-free cake before in your life you will be rustling this up in no time. You will be hard pressed to find anyone that will have any inkling that this is a gluten-free cake.✨

Now, I have to say, that I have quite good credentials when it comes to knowing a decent classic Victoria Sponge. I was President of our local Women’s Institute for 2 years and the WI can be a very discerning lot when it comes to their Vicky Sponges. I baked this cake a number of times for our gluten-free cake sales and it would fly off the stall every time.

Below I’ll guide you through all the best tips that makes this cake such a winner with:

• Step-by-step instructions.
• Lots of process images and a video so you really can’t go wrong.
• I’ll be sharing how to choose quality ingredients.
• Why you can choose any of the gluten-free flour blends to achieve perfect results.
• How to make your sponges neat and level.
• How to avoid rack marks.
• What jam to use.
• How you should finish your cake - caster sugar or icing sugar!!
• How you can vary the recipe to make so many different kinds of cakes.
• And I’ll also reveal why I veer away from one of the cardinal rules of a WI Victoria Sponge!!

So let’s get baking!

Watch the video to see how to make it

What is a Victoria Sponge?

This Gluten-Free Victoria Sponge is a lovely easy cake to bake, consisting of two circular sponges made with a few simple ingredients. The sponges are sandwiched together with a hearty helping of raspberry jam. The buttercream filling is optional but I feel very necessary and the surface of the cake is sprinkled liberally with caster sugar.

Why is a Victoria Sponge called a Victoria Sponge?

The cake is named after Queen Victoria who wasn’t allowed sweet treats in her youth but certainly made up for it with gusto in her later years.

Previously sponge cakes had been quite leaden affairs until the invention of baking powder in 1843. The baking powder gave this new Victoria Sponge cake unprecedented height and airiness.

Victoria Sponge and The Women’s Institute

The Women’s Institute, which is the largest voluntary women's organisation in the UK, is famous for raising funds through their cake stalls. And you can guarantee there will be a Victoria Sponge Cake sitting resplendent at one of their events. However if you really want to make a proper WI approved Victoria Sponge then you may want to take a glance at their handbook. They are fastidious about the rules and regulations of a true Victoria Sponge.

The WI have exact specifications on the correct method for baking, the required number of eggs, the unquestionable flavour of jam and which sugar you should choose for dusting. So it’s here that I confess that this Victoria Sponge will be going a little off-piste.

For starters, I’m not sure the WI will forgive me for offering a gluten-free version of their beloved cake in the first place. However, as a lapsed member, and indeed ex-President, of our local WI that doesn’t mean I don’t adhere to a few of the rules, the ones I deem most important.

Ingredients needed

There are few quality ingredients in a Victoria Sponge so there is no room here for cutting corners. Let's go through them all!

Butter

Not margarine – ever! The butter should be creamed into your caster sugar until pale, light and fluffy. There is no place here for the all-in-one method and the end results will speak for themselves. Good quality butter: The most nutritious butter for the job is the product of grass-fed cows which are loaded with Vitamin K2 and for that local butter is your best bet. If you can’t buy your butter from local grass-fed cows then Kerrygold butter is the next best thing, found in most supermarkets and is about 90% grass-fed.

Eggs

Find the best eggs you can from a local supplier, if you know the hen’s name, all the better. This recipe uses medium sized eggs which are 60g each with shell (50g without shell). Burford Brown eggs from Clarence Court are the superior supermarket egg. Their yolks are custard yellow and creamy, creating a rich and very flavourful addition to your sponge.

Gluten-Free Tip: The WI insists that only three eggs should be used but as we are using gluten-free flours we need more rise, more liquid and more binding power so here we use four.

Do I need to weigh my eggs?

The traditional method of measuring out the ingredients for a Victoria Sponge is to weigh the eggs first, in their shells, then use that measurement to know how much butter, sugar and flour to use. However if you use four medium sized eggs (which are between 53g-63g each in their shells) then you can’t go wrong with using 240g butter, 240g sugar and 240g total flour.

Gluten-free flour

The Victoria Sponge should be a very accessible cake so let’s not concern ourselves with complicated flours. I advocate here for a plain gluten-free flour blend which you can buy from your local supermarket. This recipe was tested with Doves Farm Gluten-Free Plain White Flour. However, any brand will do.

Or, have you tried this Homemade Gluten-Free Flour blend yet in your cakes? It is the perfect balance of flour and bakes up absolutely beautifully with the most incredible texture and flavour.

The reason we can just use a regular gluten-free flour blend without xanthan gum is because we are adding the following extra ingredient:

Ground almonds

Don’t tell the WI. Since we are using a supermarket gluten-free flour then we need a bit more moisture to avoid a dry and crumbly cake. Almond flour (labelled 'ground almonds' in UK supermarkets) gives the cake a beautifully tender crumb which will hold together well. Plus the gentle scent of almonds gives the cake a little more depth.

You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds.

✨However, you cannot omit the almonds. Due to their high protein content they are an essential ingredient in achieving the right structure and texture in this recipe.✨

Vanilla extract

Always vanilla extract please and never vanilla essence which is a chemically made ingredient with a very saccharine and shallow vanilla taste. The addition of vanilla in a Victoria Sponge is not obligatory but it gives the cake such a beautiful pure flavour.

Whole milk

The addition of milk to loosen the batter is not a WI approved ingredient but it certainly makes for a creamier and lighter sponge, especially since gluten-free cakes need more moisture. Only two tablespoons are required to be added at the end of the mixing stage but it really makes all the difference.

Step-by-step instructions

For full recipe instructions go to the recipe card at the end of this post. 

• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then add the vanilla extract.
• Sieve the flour, almond flour (ground almonds), baking powder and salt together, then add into the cake mixture, mixing until well combined.
• Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 30-35 minutes until golden brown.
• Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto a wire rack and leave to cool completely before filling.

✨To achieve the best results when you mix the vanilla sponges you can use either a hand mixer or a stand mixer fitted with a paddle attachment.✨

Buttercream

1. Beat the icing sugar with the unsalted butter until very light and fluffy.
2. Add the whole milk, vanilla extract and salt and beat until combined.

Assembly

1. Take one of your sponges and slather on the raspberry jam very evenly over the surface, spreading to the edge.
2. For an even layer of buttercream pipe your buttercream in concentric circles over the top of the jam then use a small palette knife to gently even it out.
3. Place the second sponge carefully on the top of the filling and sprinkle the caster sugar evenly on top of the cake.

How to achieve a level cake

Digital scales are your best friend here and they allow you to weigh your batter so both cake layers are exactly the same height and weight.

1. Before filling your greased and lined 8 inch round cake tins with the prepared cake batter, place one of them onto the scales, set to zero then pour in about half of the batter.
2. Remove from the digital scales, put the other cake tin on the scales and set to zero again.
3. Add the other half of the batter, making sure it weighs exactly the same amount as the first tin.
4. Once you have equal weights of batter in your tins and you have smoothed them out then they are ready for the oven and your will have an even layer cake.

How to turn out the sponges to avoid rack marks?

Since a Victoria Sponge is only decorated with a sprinkle of caster sugar, every imperfection on the surface of the cake is visible. Plus if you do want to abide by the WI’s rules then the surface of your cake must not be marred by the criss cross pattern of your cooling rack.

Luckily we have an advantage in that the gluten-free flours provide the cake with a more sturdy crust so you should be fine turning it out as usual.

However, if you don’t want to take any chances then follow these instructions:

1. Leave your cake to cool in the tin for five minutes exactly.
2. Run a small palette knife around the edges of your cake which should have come away from the edges of the tin anyway.
3. Get as close as possible to your cooling rack then turn the cake gently out into your hand so you are holding the surface of the cake for just a moment. At exactly the same time use your other hand to thrust the cake tin aside and quickly place your cooling rack to the underside of the cake, flipping over with caution.
4. Leave the cake to cool on the rack.

Perhaps don’t try this on your first Victoria Sandwich attempt as broken cakes can be very upsetting.

Best jam to use

Any jam you have to hand will be delicious, especially if it’s homemade. Buuuttt… Again, my contemporaries at the WI are not so casual about the choice of jam. They insist the only true jam for a Victoria Sponge is raspberry jam. However, don't worry - your cake will still be delicious if you use strawberry jam or indeed any homemade jam. Although it is important to use a nice thickly set jam. If your jam is too loose there is a high chance it will spill out when you place the second cake layer on top.

Which cream to use for the filling?

Gosh, now we are entering some choppy waters. The WI does not like their Victoria Sponge filled with fresh cream or buttercream. Instead they prefer the jam to sit uninterrupted in the middle of the cake. Delicious? Of course. But you know what would be more delicious? That’s right, buttercream.

Any sort of fancy swiss meringue, boiled icing, French-this, Italian-that or even fresh whipped cream is not the thing for our schoolmarm of a cake. We need straightforward 'butter plus icing sugar and that-is-that' buttercream.

The buttercream adds moisture to this sturdy sponge and also gives the jam a bit of a helping hand in the luxury department. There is nothing better than a squidgy piece of Victoria Sponge oozing with jam and buttercream. Without buttercream is far too austere for this baker.

How to make vanilla buttercream icing

The rule of thumb for the easiest buttercream is equal amounts icing sugar and unsalted butter. Beat these two lovebirds on high for 5-10 minutes and you will achieve the lightest fluffiest buttercream. It will pipe like a dream and melt in the mouth. For creaminess add a dash of whole milk. Then for flavour add a drop of vanilla extract and a pinch of salt.

Icing or caster sugar for dusting?

Ha! Use icing sugar at your peril. I am in complete agreement with the WI that a light dusting of caster sugar is the only sugar to use here. It glistens on the top and adds crunch, a most welcome texture.

How to freeze

It freezes very well but I would recommend to freeze the two sponge layers separately before decorating. Wrap them well in cling film then tin foil. To defrost remove from the freezer the night before. Allow to defrost overnight then unwrap and assemble as usual.

I don’t recommend freezing the cake already filled with the jam and buttercream. You will not be able to wrap the cake up tightly enough and it will run the risk of freezer-burn.

Are your sponges too crusty?

Gluten-free flours can brown and crisp easily in the oven. With some brands of gluten-free flour you might find your sponges have a bit of an unnecessary crust. This is slightly at odds with the soft and fluffy personality of a Victoria Sponge. There are 2 solutions:

1. You could make the sponges a day in advance and store in an airtight container, stacked with a layer of parchment paper in between, at room temperature. This means the cake crusts softens and achieves a much better texture.
2. Or you could use a gluten-free flour which doesn't crust in this way. I recommend this Homemade Gluten-Free Flour Blend which creates an incredible sponge flavour and texture for your Victoria Sponge.

Make in advance

Making the whole cake in advance leads to the best bit about a Victoria Sponge. After a day the jam starts to sink into the sponge which gives it the most lovely squidgy texture.

You can make the cake up to 2 days in advance. Store the cake in an airtight container in a cool dark place (not the fridge).

Shop the recipe

• Digital scales
• 8 inch round cake tins
• Doves Farm Gluten-Free Plain White Flour
• Silicone Spatula
• Large Plain Round Icing Nozzle 3R
• Recyclable piping bags
• Small offset spatula
• Square cake box

Recipe variations

There are many different ways to change up your Victoria Sponge to create all sorts of cake flavours. Here are some of my favourites:

• Fresh Berries: Swap the homemade jam for a layer of fresh strawberries, raspberries, blueberries or whatever is in season.
• Lemon Sponge: Add the zest of a lemon or two to the cake batter to infuse it with a lovely citrus flavor. You can also add a lemon-flavored buttercream or lemon curd to the filling for an extra zesty kick.
• Chocolate Cake: For chocolate lovers, you can replace a portion of the flour with cocoa powder to create a chocolate version of the cake. Fill it with chocolate ganache or a chocolate-flavored whipped cream.
• Coffee Cake: Mix in a few tablespoons of instant coffee granules dissolved in hot water to create a coffee-infused cake. A coffee-flavored buttercream complements this variation perfectly.

✨Have you tried this Gluten-Free Victoria Sponge? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨