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.
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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View Comments
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.