Dairy-Free Gluten-Free Victoria Sponge Cake
A classic British Victoria Sponge Cake made dairy-free and gluten-free, filled with strawberry jam and silky vanilla buttercream. Perfect for afternoon tea, birthdays, coffee mornings and everyday baking.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the cake batter
- 250 grams Gluten Free Self Raising Flour
- 250 grams White Sugar
- 250 grams Plant Based Butter
- 5 Eggs
- 1 tsp Vanilla Bean Paste
For the filling
- Strawberry Jam (Measure with your heart)
- 1 Batch Small Batch Vanilla Buttercream
For finishing
- Icing sugar for dusting
Instructions
For the Cake Layers
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
- Cream the plant-based butter and white sugar together until light and fully combined.
- Crack the eggs into a jug and add the vanilla bean paste. Stir to combine.
- Slowly add the egg mixture to the creamed butter and sugar, mixing as you go. Adding the eggs gradually helps prevent the batter from curdling.
- Add the gluten-free self-raising flour in thirds, gently mixing between each addition until just combined. Take care not to overmix.
- Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter to remove any large air bubbles.
- Bake for 25–30 minutes, or until the cakes are lightly golden, feel slightly firm to the touch and spring back when gently pressed.
- Allow the cakes to cool in their pans on a cooling rack for 10 minutes. Carefully turn them out onto the racks and allow them to cool completely.
Make the filling
- Prepare one batch of my Small Batch Vanilla Buttercream while the cakes cool.
- Make sure the buttercream is smooth and spreadable before assembling the cake.
Assemble
- Remove the parchment paper from the cooled cake layers. If needed, level any domed tops.
- Place one cake layer on a serving plate, bottom side down.
- Spread over the strawberry jam, followed by a generous layer of vanilla buttercream.
- Place the second cake layer on top, bottom side down.
- Dust the top with icing sugar before serving.
Video
Notes
Plant-based butter: I recommend using an unsalted block-style plant-based butter for the cake and the buttercream.
Vegan option: Replace the 5 eggs with 3 flax eggs. The texture may vary slightly from the traditional version.
Jam: There is no need to measure the jam precisely. A couple of teaspoons is enough, but add as much as you like. Measure with your heart!
Storage: Store the assembled cake in an airtight container for up to 3 days. If your kitchen is particularly warm, refrigerate and bring to room temperature before serving.
Buttercream: My Small Batch Vanilla Buttercream is dairy-free, vegan and gluten-free. It can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
Single-pan option: If you don't have two 8-inch cake pans, bake the batter in one deeper pan, adjusting the baking time as needed. Once completely cooled, slice the cake horizontally into two layers before filling.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
