Gluten-Free Victoria Sponge Cake

Gluten free Victoria sponge cake

Are you searching for a dessert that suits your dietary requirements? You can cover all the bases with this gluten-free Victoria sponge cake.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 12 people


  • 200g butter (or dairy-free spread, if you want the cake to be dairy free)
  • 200g caster sugar
  • 4 small or 3 medium eggs
  • 200g Doves Farm Gluten Free Self Raising Flour
  • Sieved raspberry or other good jam
  • 1tsp icing sugar


Heat the oven to 180°C/350F/Gas Mark 4.

Beat the butter or spread with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy.

One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour.

Oil a loose 15cm or 20cm cake tin (depending on whether you want your cake to be small and high or larger and flatter) or, if you do not have a loose-bottomed tin, line it with oiled nonstick baking paper.

Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

Bake for 40 minutes or until a skewer comes out clean.

Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely.

When the cake is cold, carefully cut it in half horizontally and spread a thick layer of jam over the bottom section.

Carefully replace the top section and, using a sieve, sprinkle the top with icing sugar.