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 recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREE gluten free self raising flour which works really well in gluten free baking.
Which butter do you use for the the cake and buttercream?
I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking and for dairy free buttercream.
Which tins do you use?
For this recipe I use 2 round 20cm springform cake tins.
How long will this cake last?
It will last in an airtight container for around 3 days.
Gluten and dairy free Victoria Sponge
Ingredients
For the sponge
- 225 g caster sugar
- 225 g dairy free butter (I use the Stork 'Perfect for Baking' butter)
- 4 medium eggs
- 1 teaspoon vanilla extract
- 225 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
For the filling
- Raspberry jam
- 150 g dairy free butter block (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.
- 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
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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
Hello, do you use 180 on conventional oven setting rather than fan? Xx
Hi Lauren, Yes I use 180 on a standard oven. if you have a fan oven I would generally go own by about 20 degrees. Alice x
Do these cakes freeze well?
Hi, I haven’t actually tried freezing them myself but I don’t see why they wouldn’t.
Alice
What gluten free self rising flour do you use??
Hi! I use the FREEE gluten free self raising flour.
I love Victoria sponge cake and am excited to try making it gluten and dairy free! My gluten free flour isn’t self raising – what type of leavening would you add and how much?
Have attempted to make gluten free pastry with no luck, wondered if you had a recipe I could try . The Victoria sponge is amazing ..
Absolutely delicious! Loved by gluten and dairy eating and non-gluten eating people alike! Very light and spongy. The mix curdled when I added the eggs, so I suggest adding an egg and a spoon of flour and beating, as in a “normal” cake recipe. Wonderful result though, thank you for the recipe.
Can I freeze once baked before decorating?
Yes it can be frozen.
Just made this and it’s wonderful thank you! My first ever gluten free bake for my gluten Intolerant 18 month old! It’s the first cake he’s ever eaten (as he was made so ill by gluten he really didn’t eat) and it’s a HUGE hit! Thank you! 😋
Hi Natalie,
So glad you enjoyed this!
Alice
Hi I just wanted to ask if this works without egg and if their is a substitute?
I’m making this for my dad but he is allergic to eggs.
Thankyou 😊
Hi Lucy,
Unfortunately for this recipe egg is one of the main ingredients. It may be worth having a look for a vegan recipe instead 🙂
Alice x
Thanks for this great sponge recipe that all the family can eat! I used it to make a fresh Pineapple upside down cake, in a 32cm flan dish.
It takes 40 mins to bake, but turned out beautifully.
Would using less sugar affect the sponge?
Hi Geoff, Yes this would affect the sponge.
Absolutely fabulous cake. I sandwiched it with maple syrup buttercream and a layer of homemade apple butter, top was buttercream with gold disc sprinkles
Absolutely fabulous cake. I used golden caster sugar for the cake. Then sandwiched it with maple syrup buttercream and a layer of homemade apple butter, top was buttercream with gold disc sprinkles
Hi
I’m just looking to make a dairy free cake, can I use normal self raising flour instead and leave out the xathan gum?
Thanks
Hi Chloe,
Yes that would work perfectly.
Thanks,
Alice
Absolutely fabulous cake, ive made this 3 times now no complaints from family in fact this recipe for gluten and dairy free cake is better light and fluffy better then a normal Victoria sponge its a HUGE HIT thanks you.
Looks like a great recipe!
Could I use standard stork as we only need it to be GF?
Yes you can 🙂
No yet made but don’t have an oven only two air fryers. Should I reduce the temp lower than fan oven which would be 160 to 150 or 140? If you’re not sure I’ll try it in next few weeks then post again!
Hi Lorraine,
Sorry I haven’t tried baking it in an airfyer before but let me know how you get on 🙂
Alice