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.
225gdairy free butter (I use the Stork 'Perfect for Baking' butter)
225ggluten free self raising flour
1/2teaspoon baking powder
1/4teaspoon xanthan gum (Omit if your flour blend already contains this)
For the filling
150gdairy free butter block (I use the Stork 'Perfect for Baking' butter)
A handfuloffresh raspberries
Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
Add the gluten free self raising flour, baking powder and xanthan gum. Mix well until fully combined.
Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20-22 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.
Once cool make the buttercream. Add the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. 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. Sprinkle the top with icing sugar and decorate with fresh raspberries.
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.