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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free & Dairy Free Victoria Sponge Cake

5th May 2017 ·

Gluten Free & Dairy Free Victoria Sponge Cake

Dairy-free Recipes· Free From Recipes· Gluten Free Birthday Cake Recipes· Gluten Free Cake Recipes· Gluten Free Dessert Recipes· Gluten Free Recipes· Low FODMAP Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Sweet Gluten Free Recipes

My recipe for Gluten Free & Dairy Free Victoria Sponge Cake is absolutely foolproof. Plus it’s simple to make and tastes heavenly! This basic Victoria sandwich recipe can also be used as a base to make other gluten and dairy-free cakes by simply adding other flavours.

A two layered Victoria sandwich cake which takes up the right hand two thirds of the landscape frame. Ruby red jam edges out of the middle and the top is dusted with sugar.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Gluten-free Victoria sponge cake is a recipe that has been requested so many times I’ve lost count. It’s so simple I’ve never shared it, despite making it all the time.

It’s very easy to make these simple gluten-free sponge cakes dairy-free as well. Especially since any good jam sponge is simple with minimal ingredients – just as this one is.

I use it as the basis of most of my gluten-free, dairy-free sponge cakes, flavouring each in any way that I like. If you’re interested to know more about that then head to my post called ‘The Secret To Great Gluten-Free Cakes‘

What is the difference between this dairy and gluten-free jam sponge and a traditional Victoria Sponge Cake?

The only difference between making a gluten-free Victoria sponge and a ‘normal’ one is the flour you use.

It’s important to read this article: ‘What Is A Gluten Free Flour Blend?’ before you start baking. It will save you lots of money on ingredients wasted on less than perfect results.

For this recipe, I use my wholegrain gluten-free flour blend, for the reasons outlined above. It never results in dry, tough or otherwise unpleasant cakes.

You can buy it from my shop here. This flour is very easy to work with and requires no additional expensive ingredients when it comes to cake making. Just use it in place of wheat flour in your favourite cake recipes.

A slice of victoria sponge shown on a plate. The thin end of the wedge is towards the viewer with a fork laid down, handle again pointing to the viewer. You can see the underside of the sponge and middle jam layer. The background is out of focus.

The simple Victoria Sponge Cake Filling

I always make my Victoria sponge with just a simple jam filling. You can of course use buttercream or whipped cream as well.

If you wanted to make a dairy free icing you could use my vegan icing without margarine recipe. Alternatively you could make a ‘butter’ icing with margarine following this recipe.

Worried about Baking Gluten-Free Sponge Cakes?

If you’re still worried about gluten-free cake making then you can watch me make it. I made it live on Facebook and you can see a recording of that here.

It was all a little chaotic but it shows how easy it is to make if you need that little extra push to do it.

A whole sponge cake shown with a slice partly removed so you can see the inside of the cake. You can see jam in the middle layer. A large plant is out of focus in the background.

Is a Gluten-Free Diet Bad For Your Health?

Yet again, the gluten free diet is being bashed as being ‘bad for your health.’ This time suggesting that those following it potentially miss out on the protective affect on the heart that whole grains have.

The large study was carried out over a long time period in the USA and was reported in the British Medical Journal.

The study concluded that “avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.”

Once again, it is assuming that everyone on a gluten-free diet eats highly processed products. However, there are lots of gluten free whole grains to chose from.

I have shown, through the development of my flour blends, that cooking and baking with wholegrain gluten-free flours is easy.

Therefore, this advice would seem ridiculous.

Rather than tell people to avoid the gluten-free diet, they should be advising people to eat the fabulous gluten free whole grains that exist.

What gluten-free whole grains are there?

There are so many wonderful gluten-free whole grains.

Examples include teff, quinoa, sorghum and buckwheat (to name a few).

I use teff, sorghum and buckwheat in my gluten free flour blend to provide maximum nutritional benefits combined with an effective wheat flour alternative.

A table setting showing a victoria sponge on a cake stand to the right and a teacup and milk jug to the left. A cake cutter lays to the front. The shot is eye height at the middle jam layer. The cake is not cut.

Do you need special equipment to make this simple gluten-free cake?

The short answer is no. You could make this cake with just a bowl, a whisk, some elbow grease and some round cake tins. And of course an oven.

I personally prefer making cakes the easy way with a bit of equipment. I always used to make cakes with a handheld electric whisk like this one.

However, I was gifted a Sage stand mixer a few years ago and have never looked back. It’s a brilliant machine with various attachments for whisking, beating and more. It makes light work of cake making and it means you can get on with tidying up while it does the job of mixing.

Since this simple gluten-free cake is a one-bowl recipe, you just load the ingredients into the bowl and set it beating with the K beater attachment.

The best thing about this machine is that the beater has a scraper edge to it meaning you don’t have to stop so often to scrape the mixture off the sides of the bowl.

Once the mixture has combined it’s a simple case of dividing it between two 18cm cake tins and putting them in the oven.

If you love this recipe then sign up for my free gluten free recipe booklet below. You’ll get recipes for scones, pastry, pizza, Yorkshire puddings and more. You’ll also get my weekly newsletter with recipe inspiration.

Ingredients for Gluten-Free Jam Sponge

Dairy Free Margarine

If you are able to eat dairy, you can use softened butter here, but I find that margarine is brilliant for sponge cakes. It gives them a light, fluffy texture and prevents them from becoming dry too quickly.

Of course, you could also use regular margarine rather than dairy-free. This is a good way to keep your sponge cake fairly traditional too as I’ve found most traditional sponge cakes tend to use margarine.

Sugar

For a sponge cake, you typically use white, caster sugar. This cake is no different in that respect! You can use granulated sugar instead if you like – the only difference between the two is that caster sugar is a little bit finer.

I’m afraid that there isn’t a good low-sugar option here as while you can use an artificial sugar instead, this often results in a chemical, artificial-tasting cake which can be rather unpleasant.

Eggs

Eggs are important in cake as they help to emulsify the ingredients together and keep the cake moist. I used medium eggs to test this recipe, so it’s best for you to also use medium eggs.

If you don’t, then this will change the end result and may either make your cake too dense or too dry depending on what size you do use.

Gluten Free Flour

I used my own Free From Fairy self-raising flour which means that you don’t need any extra raising agents. This flour is a wholegrain flour blend that’s brilliant for baking with.

However, you could also use my Free From Fairy plain flour if you don’t have self-raising or it’s out of stock. Just add 1 3/4 teaspoons of baking powder to the cake batter to make sure that it rises just fine.

Vanilla Extract

I believe that all good cakes should have vanilla extract – particularly simple sponge cakes as these can be very bland otherwise.

I always add vanilla to my jam sponges as Victoria sponge cakes don’t have any icing – just jam and sometimes cream in the middle. This means that there are no rich, deep flavours coming from outside the cake. In such a simple cake, it’s important for every flavour to be just right

Pin the recipe for gluten free Victoria Sponge Cake so you don’t lose it:

Make the best gluten free Victoria sponge with this simple recipe that has dairy free options too. #glutenfree #dairyfree #victoriasponge #glutenfreevictoriasponge #glutenanddairyfreecake

More Gluten & Dairy Free Bakes

  • Gluten Free Cinnamon Rolls
  • Gluten Free Biscotti With Chocolate And Hazelnuts
  • Luxurious gluten-free Belgian waffles with crispy bacon and maple syrup. These are made with the Free From Fairy's wholegrain gluten-free (and rice-free) flour blends.
    Gluten Free Belgian Waffles

The Full Recipe

Gluten Free & Dairy Free Victoria Sponge Cake

My recipe for Gluten Free & Dairy Free Victoria Sponge Cake is absolutely foolproof. Plus itโ€™s simple to make and tastes heavenly! This basic Victoria sandwich recipe can also be used as a base to make other gluten and dairy-free cakes by simply adding other flavours.
4.41 from 42 votes
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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 8 slices
Author Vicki Montague – the Free From Fairy

Ingredients
 
 

  • 150 g dairy free margarine - or softened butter if dairy is ok
  • 150 g white sugar
  • 3 eggs - medium size, free range or organic
  • 175 g Free From Fairy self-raising flour - OR 175g FFF plain flour plus 1 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 4 tbsp jam of your choice

Instructions
 

  • Turn your oven on to 180 degrees C/160 degree fan/ gas mark 4
  • Line and grease 2 18cm round cake tins (I use re-usable baking paper for the bottom of my tins. You can find a link to that on my 'Vicki recommends' page
  • Place all the ingredients except the jam into a large bowl or the bowl of a stand mixer (you can sift the flour is you want to, but I don’t usually)
  • Beat well until you have a smooth batter (you could do this with a wooden spoon, electric whisk or stand mixer)
  • Divide the batter into the two tins and smooth to the edges of the tin giving an even layer of batter
  • Bake in the pre-heated oven for 15-25 minutes depending on your oven. When it’s done it will be soft to the touch but not sloppy!
  • Allow to cool in the tins before turning out onto a wire rack and leaving to cool completely
  • Finally, spread jam across one cake before topping with the other cake

Notes

Nutrition facts are for guidance only.

Nutrition (Approx)

Serving: 1slice | Calories: 314kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 58mg | Fiber: 1g | Sugar: 19g | Vitamin A: 760IU | Calcium: 18mg | Iron: 0.7mg
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Reader Interactions

Comments

  1. Theresa Bloor says

    12th August 2020 at 6:17 pm

    Hi,just made your Victoria sponge, turned out well ,thank you. 3 questions please. Can I freeze half the cake, what is the best way to store the cake and will it be ok to put less sugar in as I find the cake a bit too sweet.

    • Vicki Montague says

      16th August 2020 at 8:08 am

      Hi Theresa glad to hear you like the cake. Yes you can freeze it. It’s best to store in an airtight container and yes you can reduce the sugar as much as you like! I’ve already reduced in compared to a ‘normal’ cake recipe but I find it sweet too.

  2. Lydia Lazard says

    17th April 2020 at 10:14 pm

    Hiya, I want to try the recipe, can you please advise of a substitute for sugar as I am on a low sugar diet? Thanks

    • Vicki Montague says

      21st April 2020 at 3:17 pm

      Hi Lydia, I’m afraid I can’t recommend one because I’ve never made this cake sugar-free. I do have a number of sugar-free cakes on the site though so I would recommend using one of those. I hope that helps?

  3. Tess says

    5th April 2020 at 2:27 pm

    Hi, can I add chocolate powder to this recipe to make it a chocolate sponge cake?

    • Vicki Montague says

      7th April 2020 at 4:52 pm

      You certainly can! I do that all the time. Just remove around 30g of flour and replace it with 30g cocoa! Enjoy ๐Ÿ™‚

  4. Jen Steward says

    23rd October 2019 at 4:53 pm

    5 stars
    Lovely light cake. Baked better than my gluten version! I used soya dairy free spread. Thank you.

    • Vicki Montague says

      27th October 2019 at 11:45 am

      Whoop! That’s what I like to hear. Yes, my flour makes a lovely light cake doesn’t it?

  5. Sally Woodgate says

    18th January 2019 at 6:13 pm

    5 stars
    Made your Victoria Sponge Cake using your own Self Raising Flour and it came out beautifully light and well risen. Very easy to make with my Kenwood Mixer and very easy to eat.

    • Vicki Montague says

      20th January 2019 at 9:35 am

      That’s great to hear Sally! Thanks so much for letting me know ๐Ÿ™‚

  6. Maz says

    29th November 2018 at 5:28 pm

    Hi. Does your flour contain xanthum gum as I canโ€™t tolerate it? Thanks.

    • Vicki Montague says

      4th December 2018 at 12:19 pm

      Hi Maz, so sorry for my late reply…I missed your comment. No, it doesn’t contain anything except flour (and raising agents in the self raising).

  7. Harriet says

    7th March 2018 at 6:45 pm

    5 stars
    I’m going to make this for my best friend’s birthday cake who is gluten free, but has also just turned dairy free whilst breastfeeding. Unfortunately I don’t have time to order your flour – will Dove’s Farm Gluten Free flour be a good enough substitute? Should I add anything else with it such as baking powder? Thank you

    • Vicki Montague says

      10th March 2018 at 9:46 am

      Hi Harriet, I haven’t tried the recipe with Doves but you should be fine. Buy their self-raising and perhaps add a little more liquid in the form of dairy free milk. Good luck!

  8. Linda Garrett says

    27th February 2018 at 9:16 am

    Hi Vicki, my Granddaughter canโ€™t have eggs. Will this recipe work ok with egg substitute?
    Many thanks
    Linda

    • Vicki Montague says

      6th March 2018 at 10:30 am

      Hi Linda, sorry to hear about your grand daughter. I think the recipe would be fine with egg substitute. You may want to add a 1/2 tsp of baking powder to help with the rise. Let me know know you get on!

  9. sue says

    25th November 2017 at 2:49 pm

    Hi Vicki I have just made a victoria sponge using your sr flour all went well until I took it out of the oven and took it out of the tins but it appeared to be very crusty and it was very dry and crumbley although it tasted very good i couldn’t cut slices as it fell to pieces.Please can you help?

    • Vicki Montague says

      26th November 2017 at 6:50 pm

      Hi Sue, I replied to your comment on the post about gluten-free flours…let me know what you did.

  10. Diane says

    2nd November 2017 at 6:07 pm

    Made this cake for my grandaughters 2nd birthday and it turned out beautifully but just made it for my grandsons 5th birthday and it was very thin and not well risen any ideas what I might of done wrong……. my daughter in law and grandaughters are gluten and dairy intolerant so I make these sponges so we can all have a slice

    • Vicki Montague says

      3rd November 2017 at 12:01 pm

      How odd!! Did you add extra baking powder by any chance? My self-raising flour has double acting raising agents in which are strong and don’t require any additional help. If you do add extra baking powder you will get a flat cake…

  11. Nicky Vaughan says

    28th August 2017 at 9:45 pm

    Hello again Vicki ! Have made this beautiful cake a number of times now , with your flour of course , but find the outer layer / crust often breaks away or comes off after baking . The cakes itself is gorgeous and always gets eaten but wish I could prevents the crumbling off of the outside layer … any ideas ?? All the ingredients are the same except for using golden unrefined sugar . Perfect otherwise !!

    • Vicki Montague says

      5th September 2017 at 10:30 am

      Mmm Nicky I’m not sure. Are you greasing the tin well enough??

  12. DairyFreeAndy says

    24th June 2017 at 1:00 pm

    Thanks for this recipe. It’ll be perfect for my grandmother’s birthday as we have a mix of gluten-free, dairy-free and soy-free children in the family ๐Ÿ™‚

    • Vicki Montague says

      26th June 2017 at 1:42 pm

      Ah that’s brilliant…well not that you have children with restricted diets in the family but you know what I mean! Let me know how it goes.

  13. Anyonita says

    16th June 2017 at 5:49 am

    Here, here! That’s one stunning cake! So lofty & that jam oozing out? *drooling on my keyboard* ๐Ÿ™‚ I’ve never heard of your flour blend before, but I’ll be looking into that straight away! Also, I run a weekly link party called #FreeFromFridays that celebrates free from food and I’d love it if you shared this with us at this week’s party! You can link directly to this recipe or to a pin from this recipe. Come party with us at https://www.anyonita-nibbles.co.uk/2017/06/freefromfridays-number-6.html

    • Vicki Montague says

      16th June 2017 at 9:53 am

      Hi Anyonita, thanks for your lovely comment! A couple of my blogging friends also run a linkup with the same name?!! Anyway, love your site…it looks fab!

  14. patricia billings says

    19th May 2017 at 3:32 pm

    Hi
    Do you have an egg free victoria sponge recipe, as this is what I thought this one was going to be, when I first read my email.

    • Vicki Montague says

      22nd May 2017 at 9:56 am

      Hi Patricia. I’m pretty confident that you could replace the eggs with chia or flax eggs in this recipe..I’ve done it in other cakes and I know a lot of vegan bakers use my self raising flour because the raising agents are super powerful and make up for the lack of rise from the eggs…

  15. Julie McPherson says

    12th May 2017 at 1:36 pm

    Vicki you have certainly perfected this recipe, your Victoria Sponge looks absolutely amazing. Commenting as BritMums Baking Round-up Editor

    • Vicki Montague says

      12th May 2017 at 2:23 pm

      Ah thanks Julie, that’s really kind!

  16. Kate - glutenfreealchemist says

    11th May 2017 at 8:31 pm

    Ha! I think we are telepathic! I had planned a Vic Sponge for this week (until I went off the boil and couldn’t manage to do anything!)….. and here it is! You’ve done one for me xx
    When I get back to the blog groove, I will make one too….. although I doubt it will be as nice as yours x

    • Vicki Montague says

      12th May 2017 at 12:48 pm

      I suspect, Kate, that it will be way better. You are the queen of cakes and I’ve never seen a non-fabulous one on your site!

  17. Rebecca Smith says

    5th May 2017 at 2:23 pm

    5 stars
    The good old Victoria Sponge, you can play with ingredients, have gravity defying cakes, cake that hold a treasure chest of sweeties..but is the Victoria we all love at the end of the day. So glad you’ve share this recipe Vicki, sometime we need to be reminded of the beauty of traditional basic baking….perfection xxx

    • Vicki Montague says

      7th May 2017 at 11:15 am

      Ah thanks Rebecca!

    • Angel says

      8th May 2017 at 2:13 pm

      Well said.

  18. ? says

    5th May 2017 at 1:23 pm

    Hi. May I ask why white sugar not an unrefined sugar? I’ve noticed a few recipes lately stated white sugar. Does it make a difference?
    Thanks

    • Vicki Montague says

      7th May 2017 at 11:14 am

      Hi there, I just mean bog standard white sugar…you can use unrefined it’s just more expensive and frankly sugar is sugar whatever form you eat it in!

      • Angel says

        8th May 2017 at 2:12 pm

        Thanks.

      • Mr Diane REEVES says

        18th June 2018 at 9:19 pm

        Hi,where can I get free from fairy s.r.flour

        • Vicki Montague says

          19th June 2018 at 12:34 pm

          Hi Diane, you can get it from my shop which you’ll find on my site under the shop menu. ๐Ÿ™‚

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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