Introducing my Gluten Free Victoria Sponge Cake. It’s simple to make and truly delicious. This version is both gluten-free and vegan, making it suitable for a wide range of diets. It’s a classic celebration cake that works for birthdays, afternoon tea, or any special occasion where a light, fruity sponge is welcome.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Victoria Sponge
- Substitutions
- Variations
- How to make Gluten Free Victoria Sponge
- Leftovers
- Recipe FAQs
- Gluten Free Victoria Sponge Recipe
Why this recipe works
I created this recipe for my daughter’s first birthday, aiming for a cake everyone could enjoy despite dietary restrictions. The Victoria sponge is a crowd-pleaser by nature: light, tender, and easily flavoured. By swapping in gluten-free self-raising flour, dairy-free milk, and plant-based butter, the result stays true to the original while being suitable for those avoiding gluten and animal products.
When I switched to a gluten-free, vegan diet I learned how adaptable baking can be. With a few simple ingredient swaps you can recreate many classic bakes. This recipe is intentionally straightforward: familiar textures and flavours, but free from eggs, dairy, and gluten.
The sponge is made light by using self-raising flour and raising agents, while the oil keeps the crumb moist. The filling—strawberry jam and a simple butter icing—keeps the cake classic and bright. Serve with fresh fruit or a dusting of icing sugar for a pretty finish.
Ingredients to make Gluten Free Victoria Sponge
Cake Ingredients:
- Self-raising flour – I used gluten-free self-raising flour; regular self-raising flour works if you are not avoiding gluten.
- Caster sugar – provides the right level of sweetness without weighing the sponge down.
- Light brown sugar – adds a touch of caramel depth and extra richness.
- Baking powder – helps the sponge rise and stay light.
- Bicarbonate of soda – works alongside the baking powder for lift.
- Milk – I used unsweetened almond milk; any plant-based or regular milk is fine.
- Sunflower oil – a neutral-flavoured oil that keeps the cake moist.
- Vanilla extract – rounds out the flavour of the sponge.
Icing Ingredients:
- Unsalted butter – I used vegan butter; regular butter can be used if not dairy-free.
- Icing sugar – also known as powdered or confectioners’ sugar, for a smooth, sweet buttercream.
- Milk – a tablespoon of your preferred milk to loosen the icing if needed.
See the recipe card below for exact quantities and additional notes.
Substitutions
- Self-raising flour – If you only have plain flour, add extra baking powder to create a raising effect.
- Sunflower oil – can be replaced by any mild vegetable oil, light olive oil, or melted coconut oil for a subtle flavour change.
Variations
- Deluxe – Finish with a dusting of icing sugar and a crown of fresh berries for an elegant presentation.
- Kid friendly – Let children help spread the jam and arrange decorations. Use their favourite jam for the filling to make it extra special.
How to make Gluten Free Victoria Sponge
Step 1: Preheat the oven to 160°C fan (320°F). Combine the cake dry and wet ingredients in a large bowl in the order listed and mix until the batter is smooth and free of lumps.
Step 2: Divide the batter evenly between two 8-inch (20cm) round cake tins lined with baking paper. Bake for about 35 minutes at 160°C fan or until a skewer comes out clean.
Step 3: Remove the cakes from the oven and allow them to cool completely in their tins, which can take around two hours. Cooling in the tins helps prevent the sponge from collapsing.
Step 4: When ready to assemble, blend the icing ingredients with a hand mixer until smooth and creamy. Adjust thickness with a little milk if necessary.
Step 5: Place the first sponge on a cake stand or plate. Spread half the icing on the cut surface and spoon over all the jam, spreading to the edges.
Step 6: Gently position the second sponge on top, finish with the remaining icing, and decorate with fresh strawberries or a dusting of icing sugar. Slice and serve.
Leftovers
Store leftover cake in an airtight container at room temperature for a couple of days; refrigeration can firm up the texture. To freeze, wrap each sponge layer separately and freeze for up to three months. Thaw fully before assembling and decorating.
Recipe FAQs
Victoria Sponge is a classic British cake made of two light sponge layers filled with jam and often cream or buttercream. It’s typically finished with a dusting of icing sugar or fresh fruit.
Strawberry jam is traditional and works beautifully, but raspberry, peach or blackberry jam are excellent alternatives depending on your preference.
Leftovers can be enjoyed as-is, crumbled over ice cream, blended into milkshakes, or formed into cake pops—there are many tasty options.
Yes. This recipe is both vegan and gluten-free: it skips eggs and dairy, uses plant-based milk and butter, and relies on gluten-free self-raising flour.
Below is the cake I made for my daughter’s first birthday, decorated with small animals and pink accents to match the party theme.
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Gluten Free Victoria Sponge
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
-
Preheat the oven to 160°C fan (320°F). Add all cake batter ingredients to a large bowl and mix until smooth.
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Divide the batter between two 8-inch round tins and bake for about 35 minutes at 160°C fan.
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Remove from the oven and allow to cool completely in the tins (around 2 hours).
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Make the icing by beating the butter, icing sugar and milk until smooth.
-
Place the first sponge on a plate, spread half the icing and all the jam over it.
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Top with the second sponge, finish with the remaining icing and decorate with fresh strawberries. Serve.
Notes
Substitutions & Variations: Suggested options are listed in the post above.
To Store: Store in an airtight container for a couple of days at room temperature.
To Freeze: Freeze layers separately in an airtight container for up to three months.
Tip 1: Ensure the butter for the icing is at room temperature.
Tip 2: Try different jam flavours to change the filling.
Tip 3: Beat the batter well to incorporate air for a lighter cake.
Nutrition
