January 29, 2020

Victoria sponge (gluten & dairy free)

My classic Victoria Sponge is filled with a delicious dairy free buttercream and jam. It’s the perfect tea time treat which everyone will love, you’d never know it was gluten and dairy free! The recipe is so easy to make and it’s definitely one of my favourites! If you do make this I’d love to see, don’t forget to tag me over on social media.

You will need:

For the sponge

8oz caster sugar

8oz gluten free self raising flour (I use FREEE by Doves Farm)

8oz dairy free butter (I use the Stork ‘perfect for baking’ gold packet)

4 eggs

1/2tsp baking powder

1/4tsp xanthan gum

For the filling

Raspberry jam

150g dairy free butter (I find that the stork ‘perfect for baking’ gold packet works perfectly)

300g icing sugar

A handful of fresh raspberries

Method:

  1. Pre heat your oven to 180°C and grease and line 2 round cake tins.
  2. Add your sponge ingredients (8oz caster sugar, 8oz self raising flour, 8oz dairy free butter, 4 eggs, 1/2 tsp baking powder and 1/4 tsp xanthan gum) to a large mixing bowl and beat well with an electric whisk until fully incorporated.
  3. Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20 minutes or until the cakes are golden brown and an inserted knife comes out clean.
  4. Leave the cakes to cool. Once cool make the buttercream by combining 150g dairy free butter with 300g icing sugar in a large bowl using an electric whisk. The buttercream will take a little while to come together so keep mixing!
  5. Spread one of your cakes with the buttercream and the other with jam and sandwich together. Top with a sprinkle of icing sugar and fresh raspberries. Enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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