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! For the sponge you will simply need gluten free self raising flour, dairy free butter (The Stork ‘perfect for baking’ gold packet works best), caster sugar, eggs, baking powder and Xanthan gum. To make the buttercream you will need dairy free butter and icing sugar, it may not seem like it’s coming together to start with but trust me it will!
To make my Victoria sponge you will also need 2 standard 20cm loose bottom cake tins, click here to purchase. If you do make this cake I’d love to see, don’t forget to tag me over on social media.
Gluten and dairy free Victoria Sponge
Ingredients
For the sponge
- 8 oz gluten free self raising flour
- 8 oz caster sugar
- 8 oz dairy free butter (I use the Stork 'Perfect for Baking' butter)
- 4 eggs
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
For the filling
- Raspberry jam
- 150g dairy free butter (I use the Stork 'Perfect for Baking' butter)
- 300 g icing sugar
- A handful of fresh raspberries
Instructions
- Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
- 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.
- 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.
- 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!
- 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
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.
Alice what size tin do you use? Thanks in advance!
Hi, I just use a standard 20cm tin 🙂 x
Erm Am I being thick but how is it dairy free if you use stork perfect for cakes which has buttermilk in it? Thanks x
Hi Danni, the Stork perfect for baking gold packet is actually dairy free/vegan. They don’t advertise it on the front but if you look at the ingredients it is dairy free. https://www.tesco.com/groceries/en-GB/products/254263443
Hi there,
I’m new to baking so forgive me if the answer to this question is obvious;
When you ask us to allow the cakes to cool, do you mean that they ought to cool in their tins or do we turn them out on to a wire rack?
Thank you!
Denis
Hi Dennis, I would usually leave a cake to cool in the tin for around 10 minutes and then turn out onto a wire rack to completely cool.
Alice
Thank you so much for replying. I’m excited to try some of your recipes!
Hi there,
I realise this is a long shot, but do you know if this recipe would work with granulated coconut sugar as opposed to caster sugar? I’m looking for a recipe for my daughter’s first birthday cake (also her first cake cake lol!) and was hoping to stick to natural sugar for now. No worries if you don’t know, it’s an odd question I realise! Looks so yummy 🙂 xxx
Hi Beckies,
Apologies, I’ve never tried this with any natural sugars but I don’t see why it wouldn’t work. If you do try it let me know 🙂
Alice x