Gluten Free & Dairy Free Victoria Sponge Cake
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.
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