Gluten Free Victoria Sponge Cake

Everyone loves a good Victoria sponge cake with its soft sponge and jam filling and this recipe does not disappoint! Everyone who has tried this could not believe that it was gluten free – bonus!


I like to make my Victoria sponge cakes with a jam filling and an eye catching design on top be it fruit, piped icing or simply just a sprinkle of icing sugar. Some people also like to add cream or icing to the filling, feel free to go wild!

Ingredients (serves 10)

  • 150g butter (I use unsalted)
  • 150g caster sugar
  • 150g gluten free self-raising flour
  • 2 medium eggs
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of gluten free baking powder
  • 3 tablespoons of milk



  1. Preheat the oven to 190°C/Gas 5
  2. Mix together the butter and sugar until light and fluffy
  3. Add the eggs and vanilla and beat well (use those muscles!)
  4. Add the flour and baking powder and continue to beat well until the ingredients are combined
  5. Add the milk and mix well
  6. Grease two sandwich tins and split the mixture between them
  7. Place in the oven for about 15 minutes (or until a knife inserted in the centre of the cake comes out clean)
  8. When ready, remove from the oven and let the cake cool on a wire tray
  9. Once cooled, spread jam over one of the sponges (I just use store bought jam as I don’t tend to have time to make that too. One with pieces of fruit in works the best!) and carefully place the second sponge on top
  10. Decorate to your liking and enjoy!



  • Depending on the size of your cake tins or desired number of layers you may need to repeat the above again.
  • Adding the flour in two or three batches will help reduce the amount of mess/dust it creates when mixing.
  • Make sure the sponges are cool before applying any icing to them otherwise it will melt!
  • Why not adapt this recipe to make vanilla cupcakes instead?

3 thoughts on “Gluten Free Victoria Sponge Cake

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