Gluten free, dairy free Victoria sponge cake.

If you are looking for a gluten free, dairy free sponge cake recipe, this is perfect.


I must confess, I have never made any kind of Victoria sponge cake. For some reason, I have always felt it wouldn’t work. But when I spotted this recipe over at Cafe Creme’s Facebook page, she made it seem so easy, I thought I would give it a try, and it is gluten and dairy free too, which means it’s a cake the family can enjoy together.

It produces a light, moist cake, that keeps for a good few days in an airtight tin, and is perfect for afternoon tea, or just as a treat.

All credit for this recipe goes to Karen, from Cafe Creme, she kindly agreed to let me share it on the blog. They have a lovely cafe in Sheffield, and the majority of their dishes are gluten and wheat free.

 You will need:

5 eggs, whole in shells. Weigh them, then base all the weights of the other ingredients on that. I have never done this before, it works beautifully.

Caster sugar

Gluten free self raising flour (we used Doves Farm)

dairy free spread (you could use butter, or margarine, if dairy isn’t an issue)

Good quality strawberry jam

Icing sugar

two 8 inch round baking tins, greased and lined.

Oven at 180 degrees.

(we also used some non dairy butter cream style icing, in the centre of the cake, cheating slightly)

Cream the spread together, with the sugar, until light and fluffy, then add the eggs, and flour and beat until fluffy and well mixed. Pour the batter into the baking tins, and bake for approximately 15 minutes until golden, and a cake skewer comes out clean! Remove from tins, allow to cool, then put lots of jam into the middle of one cake, and sandwich the other cake on top. Dust with icing sugar. Serve with tea, and enjoy.



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7 comments on “Gluten free, dairy free Victoria sponge cake.
  1. Lucy @SupergoldenBakes says:

    Thanks so much for linking to #CookBlogShare. Do you mind adding the badge and a link back on your post? thanks, Lucy
    Lucy @SupergoldenBakes recently posted…Banana cake with maple frosting

    • motherofmadcatsandbabies says:

      All done, apologies. I was on my phone at the time, and I know you can add stuff to a post, but haven’t worked out how, to properly, but it’s on there now. Will adhere to the rules, next time! 🙂

  2. Lucy @SupergoldenBakes says:

    I know of at least two friends who would be thrilled if I made them a gluten-free victoria sponge! Thanks for the recipe it looks delicious. Thanks for linking to #CookBlogShare – check out the Pinterest board
    Lucy @SupergoldenBakes recently posted…Cook Blog Share roundup 9-16 June

  3. Nathalie says:

    Really want to try this but can’t find the quantities in this page? Not can I find it on the Facebook page, thanks

    • admin says:

      Hi, you need to take five eggs in their shells and weigh them, then you base the weights of the flour, butter and sugar you need on the weight of the eggs. That’s how a Victoria sponge is traditionally made. So if your eggs when you weigh them, are 300g in total then that’s the amount of flour, sugar and butter you need. It does say that in the blog post.

  4. Maureen Austin says:

    I tried this recipe and my sponge came out really heavy and stodgy, I did exactly the same as when I use my usual margarine and my sponges are always so light and fluffy. Also it doesn’t seem to set enough for the filling. What am i doing wrong?

    • safesharkhosting says:

      I’m not sure. I generally find it works and is light and copes well with the filling. What gluten free flour did you use?

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