Gluten free Victoria sponge

Here’s a gluten-free Victoria sponge recipe that’s light, fluffy, and just like the classic version—but safe for those avoiding gluten.

Gluten-Free Victoria Sponge Cake

Ingredients (Makes 2 x 20 cm / 8-inch layers)

Cake

• 200 g unsalted butter, softened
• 200 g caster sugar
• 4 large eggs
• 200 g gluten-free self-raising flour (or a blend of rice flour + xanthan gum)

• 1 tsp baking powder (gluten-free)

• 1 tsp vanilla extract

• 2–3 tbsp milk (if needed)

Filling

• 100 g unsalted butter, softened

• 140 g icing sugar

• 1 tsp vanilla extract

• 3–4 tbsp strawberry jam

Optional Topping

• Icing sugar, for dusting

Instructions

1. Prep the pans
   Preheat oven to 180°C (350°F).
   Grease and line two 20 cm cake tins.

2. Cream butter & sugar
   Beat butter and sugar together until pale and fluffy.

3. Add eggs & vanilla
   Beat in eggs one at a time. Add vanilla.
   If mixture begins to curdle, add 1 tbsp flour with each egg.

4. Fold in flour
   Sift gluten-free flour and baking powder, then fold gently into the mixture.
   Add milk 1 tbsp at a time if batter is too stiff—it should be soft and dropping consistency.

5. Bake
   Divide batter evenly between tins.
   Bake 20–25 minutes or until a skewer comes out clean.
   Cool in tins 5 minutes, then turn onto a wire rack.

6. Make buttercream
   Beat butter until soft, gradually add icing sugar and vanilla, beat until smooth.

7. Assemble
   Spread jam on one sponge, top with buttercream, then place second sponge on top.
   Dust with icing sugar if desired.

Tips for Perfect Gluten-Free Sponge

• Use room temperature eggs and butter for better rise

• Fold flour gently to keep sponge light

• Ensure your gluten-free flour includes xanthan gum or another binder

Variations

• Lemon sponge: Add 1 tsp lemon zest to the batter and swap vanilla in buttercream for lemon juice

• Chocolate: Replace 20–30 g flour with cocoa powder

• Berry filling: Use raspberry or mixed berry jam