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Show-stopping Gluten Free Victoria Sponge served on a cake stand and topped with sliced strawberries. Next to a bag of Silver Spoon Icing Sugar and Silver Spoon Caster Sugar
40Total Time
15Prep Time
25Bake Time

Gluten Free Victoria Sponge

Our favourite

1 Reviews

  • Gluten Free

About the Gluten Free Victoria Sponge

This super easy to bake Victoria Sponge Cake is baked using Gluten-Free Flour, but don't worry! This recipe promises a full-on fluffy sponge, sandwiched together with sweet jam and a light buttercream this simple gluten free Victoria Sponge Cake will be your new go-to cake recipe. 

Whether you're whipping up a birthday showstopper, or topping all your tiers with fresh chopped strawberries this Jubilee - this cake is sure to delight all of your guests with just one bite. Better go pre-heat your oven!

Be the talk of the town this Jubilee with a spread of all spreads, homemade style. Why not whisk up cupcakes fit for all the family (or street!) with our Simple Gluten Free Chocolate Muffins  or for a zesty loaf cake that we're sure even the Queen herself would approve of, our Gluten Free Lemon Drizzle is a favourite amongst our Baking Mad Gluten 'Free-ers''

40Total Time
15Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180 degrees C/160 degrees C fan

  2. Step 2:

    Grease and line two 8 inch round cake tins

  3. Step 3:

    Measure the flour, baking powder and xantham gum into a large bowl and set aside

  4. Step 4:

    Place the sugar and butter into the bowl of a stand mixer and beat until smooth and silky

  5. Step 5:

    Add the eggs, vanilla extract and a tablespoon of flour and beat again

  6. Step 6:

    Add the dry ingredients to the wet and very gently beat until fully incorporated

  7. Step 7:

    Pour the batter into the prepared cake tins and bake in the preheated oven for 20-25 minutes or until an inserted skewer comes out clean

  8. Step 8:

    Remove from the oven and allow to cool fully on a wire rack

  9. Step 9:

    Begin making the buttercream by beating together the butter, icing sugar and milk until the buttercream becomes silky and a spreadable texture

  10. Step 10:

    Using an offset spatula, gently add a layer of jam then buttercream to the top of the first cake layer, then place the second cake layer on top. repeat the buttercream on the second layer

  11. Step 11:

    Repeat the buttercream on the second layer

  12. Step 12:

    Add sliced strawberries on top and serve


  • For the cake

    • 300g Gluten free self raising flour
    • 1 tsp Baking Powder
    • 250g Silver Spoon Caster Sugar
    • 250g Softened butter
    • 5 Medium eggs
    • 1/4 tsp Xanthum gum
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Milk
  • For the filling

    • 250g Unsalted Butter (room temperature)
    • 500g Silver Spoon Icing Sugar
    • 2 tbsp Milk (to loosen the buttercream)
    • 6 tbsp Strawberry jam
    • 250g Strawberries (punnet)


  • Two 8 inch cake tins
  • Parchment paper
  • Stand mixer
  • Spatula

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