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Gluten Free Victoria Sponge

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1 Reviews

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12 slices
12 slices

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''

13 ingredients12 steps
  • Gluten Free


  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

    • 300gGluten free self raising flour 
    • 1 tspBaking Powder 
    • 250gSilver Spoon Caster Sugar 
    • 250gSoftened butter 
    • 5Medium eggs 
    • 1/4 tspXanthum gum 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 2 tbspMilk 
  • For the filling

    • 250gUnsalted Butter (room temperature) 
    • 500gSilver Spoon Icing Sugar 
    • 2 tbspMilk (to loosen the buttercream) 
    • 6 tbspStrawberry jam 
    • 250gStrawberries (punnet) 


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

1 Baker Ratings

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