Gluten-Free Victoria Sponge
This Gluten-Free Victoria Sponge is the quintessential British cake suitable for any occasion. Fluffy vanilla sponge, generously filled with raspberry jam and buttercream. Made with easy gluten-free flour and no xanthan gum.
Prep Time40 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 686kcal
- 240 g unsalted butter at room temperature
- 240 g caster sugar
- 4 medium eggs 60g each with shell
- 1 ½ teaspoons vanilla extract
- 120 g gluten-free flour see notes below
- 120 g ground almonds
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons whole milk
- 175 g raspberry jam
- 2 tablespoons caster sugar for sprinkling at the end
Buttercream
- 200 g icing sugar
- 200 g unsalted butter
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Pre-heat the oven to 180°C/ 160°C fan assisted oven /gas mark 4 and line and grease 2 x round 8 inch x 4 inch cake tins.
Cream the butter and sugar for about 3-4 minutes until pale, light and fluffy.
Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
Whisk the gluten-free flour with the ground almonds almond , baking powder and salt in separate mixing bowl, then add into the rest of the cake mixture. Beat until well combined.
Stir in the milk to lighten the batter then divide the batter equally between the two cake tins. Bake for 30-35 minutes.
Remove the cakes from the oven and leave to settle for 5 minutes in their tins. Turn out onto cooling racks and leave to cool completely before assembly.
Buttercream
Beat the icing sugar with the unsalted butter for about 5 minutes until very light and fluffy, scraping down the sides of the bowl every so often.
Add the whole milk, vanilla extract and salt and beat until smooth and creamy.
Assembly
Take one of your sponges and slather the raspberry jam very evenly over the surface, spreading to the edge.
For an even layer of buttercream, fill a piping bag with the buttercream fitted with a large plain round piping tip. Pipe concentric circles over the top of the jam then use a small palette knife to gently even it out.
Place the second sponge carefully on the top of the buttercream and sprinkle the caster sugar evenly over the surface.
- This cake was tested with Doves Farm Gluten-Free Plain White Flour which doesn’t contain any xanthan gum. However if your blend does contain xanthan gum then that will work fine too.
- This Victoria Sponge was also tested with my Homemade Gluten-Free Flour Blend which produces the best version of this cake.
- Use the best quality jam you can find. I recommend Bonne Maman Raspberry Conserve for the best supermarket option.
Make ahead
Victoria Sponge can be made up to 3 days ahead. Store in an airtight container in a cool dark place (not the fridge as it will dry it out).
Freeze
You can freeze the sponges before filling. Wrap well in plastic wrap and aluminium foil and freeze for up to 2 months. Defrost at room temperature overnight before unwrapping and decorating.
Ingredient measurements
Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 10 servings.
Calories: 686kcal | Carbohydrates: 70g | Protein: 6g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 160mg | Sodium: 126mg | Potassium: 125mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1195IU | Vitamin C: 1.6mg | Calcium: 82mg | Iron: 1.5mg