Vickys ‘Free-From’ Victoria Sponge Cake, GF DF EF SF NF

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

Just a very basic, everyday free-from cake recipe, easy to adapt to other flavourings. I used 7″ tins in the main picture but on …more


12 servings

  1. Cake

  2. 280 grams plain / gluten-free flour

  3. 1 tsp baking powder

  4. 1/2 tsp xanthan gum if using a gluten-free flour blend

  5. 170 grams granulated sugar

  6. 280 ml light coconut milk / milk of choice

  7. 120 ml olive oil

  8. 3 tbsp golden syrup

  9. 1 tbsp vanilla extract

  10. 1 tsp baking soda / bicarb

  11. Jam & Buttercream Filling

  12. 60 grams softened Stork margarine (the gold foil block is DF & SF but use any marg of choice)

  13. 160 grams icing / powdered sugar plus extra for dusting

  14. 1/2 tsp vanilla extract

  15. 6 tbsp strawberry jam (room temperature)


  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6″ round cake tins

  2. Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below

  3. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda

  4. Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 – 60 mls / an eighth – a quarter cup

  5. Divide evenly between the 2 tins

  6. Bake for 25 – 30 minutes until golden, risen and the cake has pulled away from the sides of the tin

  7. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack

  8. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla

  9. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam

  10. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate

  11. You can change the vanilla for any other flavouring of choice – almond, strawberry, lemon, coffee, rum….. To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder

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