Okay, I’m going to come right out and say it: Victoria sponge has never been my favourite cake.
Nonetheless, its a classic. Like the little black dress that you can always whip out of your wardrobe, and the dog-eared copy of your favourite book that you can alway pick up off the shelf, you should have a victoria sponge cake recipe that you can always throw together in a cake emergency.
(And yes, I did just use the phrase ‘cake emergency’ in complete seriousness.)
Eggs. Sugar. Butter. Flour. Simple. But what if flour is a problem? Enter: my gluten free victoria sponge cake recipe.Jump to Recipe
A village fete staple, classic Victoria sponges can seem plain, old-fashioned, and downright dowdy in today’s food landscape.
I couldn’t resist pimping up my version by loading it with fresh berries. They give a sweet-sour burst of flavour and texture when you bite through them, which really makes this gluten free cake special.
The other way my recipe strays from the classic? It is totally gluten free (of course).
I try to avoid the complicated and unfamiliar ingredients that can characterise gluten free baking, but to be honest, xanthan gum is kind of the magic ingredient when it comes to producing a firm but fluffy gluten free cake.
And a Victoria sponge (even a gluten free victoria sponge) should be firm, but fluffy.
Xanthan gum binds the ‘main’ ingredients you’ve used to replace wheat flour, becoming the glue that holds the cake together, without making it dense or sticky.
You can read more about Xanthan gum in my guide, coming soon.
Its not overly expensive either. Yes, wheat flour is a really cheap, staple ingredient, and yes, gluten-free substitutes for wheat flour will be a bit more pricy. But no, you don’t have to bankrupt yourself to get started in gluten free baking.
Keep costs down by [amazon_textlink asin=’B006663TN2′ text=’buying xanthan gum in bulk on Amazon here’ template=’ProductLink’ store=’bake_behappy-21′ marketplace=’UK’ link_id=’94f9239a-6805-11e7-a258-1fc0845c8cb0′] (that’s an affiliate link – if you click through & buy I get a small comission at no cost to you). For more reccomendations on which gluten free baking ingredients to buy in bulk, go to my shop, where I list all the ingredients I usually order on Amazon.
How Do You Make a Gluten Free Victoria Sponge Cake?
Honestly, its not too different to making a Victoria sandwich cake with wheat flour:
- + A simple combination of gluten-free flour substitutes
Watch the video to learn how to bake it yourself, or scroll down for the full gluten free victoria sandwich cake recipe
- 4 Eggs (large)
- 225 g Caster Sugar
- 225 g Margarine (or lightly salted butter)
- 100 g Ground Almonds
- 125 g Ground Rice
- 0.5 tsp. Xanthan Gum
- 1.5 tsp. Gluten Free Baking Powder
- 30 g Icing Sugar
- 300 ml. Double Cream
- 1.5 tsp. Vanilla Essence
- 6 tbsp. Strawberry Jam (approx.)
- 100 g Fresh Berries (approx.)
Preheat the Oven to 160°C (320°)
Crack the eggs into a large bowl. Add the sugar and the margarine and beat with a electric whisk for at least 30 seconds, until combined.
Sift in the ground rice and almonds, the xanthan gum and the baking powder. It may not all sift perfectly through the sieve. If this is the case, just tip the remainder into the bowl - the flour replacement has still been aerated and any 'clumps' removed.
Beat with the electric whisk for another 30 seconds or so, until the mixture has formed a thick batter.
Line two 8 in. cake tins with baking parchment.
Pour half of the batter into each lined tin, smooth so that the batter sits evenly in the tins, and bake for around 25 minutes, until the top begins to brown and a knife inserted in the centre comes out clean.
Allow both halves of the cake to cool completely before beginning the icing.
Take a bowl and add the icing sugar, double cream and vanilla essence. Whip them together until the cream mixture will stand solidly in peaks - this will take a few minutes.
Once the cream icing is ready,turn the first layer of the cake out onto a serving plate or cake stand.
Spread the strawberry jam thickly onto that bottom layer, then spread half of the cream icing over the top of the jam.
Carefully place the second layer of the cake on top of the first. You'll need to be gentle to avoid jam and cream running down the sides of the cake (not that that would affect the flavour).
Top your gluten free victoria sponge with the remaining cream icing and load up with fresh berries. I used strawberries, cherries and blueberries, but use whetever is in season.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here
Visit my full shop here, to stock up on gluten free baking essentials.
I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.
Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.