Gluten Free Victoria Sponge Cake


I always like to have tea and cake with the girls, whenever we can squeeze it in. There’s nothing more civilised than an afternoon spent reconnecting, complaining about work, our significant others, and (if I can get them all in one place at the same time) trying to find bridesmaids dresses that all my girls like! Obviously, a full afternoon chatting requires a snack, but something that’s not too heavy or too sickly sweet, and that’s where my go-to Victoria spong recipe comes in handy! 

This sponge is so quick and easy, and comes out nice and light every time. Each recipe makes two thin layers in 20cm tins, so if you want a larger cake, I’d suggest doubling up the mixture. Or trebling if you REALLY like a Victoria Sponge. No judgements here.

The Recipe

150g  margarine (I used to be such a butter snob, but actually margarine makes this cake sonice and light, I’ll never go back – for this recipe)

150g caster sugar

2 eggs

dash of Vanilla Extract

150g gluten free plain flour (I actually use Doves Farm bread flour – already has Xantham gum in it!)

1 teaspoon gluten free baking powder

The Recipe In Cups

2/3 cup margarine

2/3 cup caster sugar

2 eggs

dash of Vanilla Extract

1 1/4 cup gluten free plain flour (I actually use Doves Farm bread flour – already has Xantham gum in it!)

1 teaspoon gluten free baking powder


Cream the butter and sugar together, then beat in the eggs and vanilla extract slowly so that the mix doesn’t curdle. Fold in the sieved flour and baking powder.


Your mix should look a little something like this. If your mix is too dry, you can add up to 3 tablespoons of milk. It should be thick and gloopy, and well mixed with no lumps or bumps!

Once you’re happy, grease two sandwich tins (I normally use the foil off the margarine packet to do this) and then stick both of them in the oven for 15 minutes or until lovely and golden brown.

With light gluten free cakes I find that the cooling period is actually annoyingly surprisingly important. I leave these to cool for five minutes in the tins, then turn them onto a wire cooling rack until they are completely cool. I slathered one of my cakes in Marks and Spencers delicious Raspberry jam, and put the other cake on top. If I know the whole cake is going to be eaten that day, I usually put some creamy filling in with the jam, like my white chocolate fondant, or a simple vanilla cream. This time though, there were only two of us for afternoon tea, so I wanted the cake to last a little longer (and there was no room in the fridge!).


Dust with icing sugar and serve with copious amounts of tea and chat!

Now, while making this I came across the dispute of which way up you are supposed to layer cakes. I have always left them both the right way up, but I have been told I am doing this wrong?! One housemate insists that the tops should be facing, another insists that both should be face down, so that you have a flat surface to spread the jam and a flat surface for the top. What are your opinions? Which one of us is right?! Or are we all wrong? Let me know in the comments and end this debate.

Oh, and enjoy your Victoria Sponge!


Olivia x


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