Truly Yummy Victoria Sponge Cake
A light and delicious gluten free and dairy free Victoria sponge cake filled with strawberry jam, whipped plant-based cream and fresh strawberries.
A Sunday favourite
I’ve always loved a Victoria sponge cake. Growing up, my parents would always insist on going for a walk on Sunday but what made the walk even more special was knowing that my dad would make a Victoria sponge cake as soon as we got home. Using a food mixer, he’d whip one up in no time and fill it with his homemade jam that he’d made from the blackcurrants or raspberries or even strawberries he’d grown on his allotment.
We couldn’t wait for it to cool down so we didn’t bother with cream and simply ate it warm with a cup of tea. My favourite kind of Sunday.
My Gluten Free Victoria Sponge
Since becoming gluten free, I’ve often stayed away from traditional cakes or made cakes without flour, using ground almonds instead, like my Truly Yummy Chocolate Cake and my Truly Yummy Orange Drizzle Cake.
But this year, my son asked for a Victoria sponge for his birthday cake. I decided then it was time to do some searching and experimenting to see if I could create a gluten free and dairy free version that lived up to the real thing.
Hey presto, my Truly Yummy Victoria Sponge Cake was born!
A Birthday Cake Everyone Enjoyed
I use shop-bought strawberry jam and dress the cake with freshly whipped plant-based cream and fresh strawberries.
It goes down a treat with the whole family, gluten free and dairy free or not. Perhaps the best part is that I’ve finally recreated one of my favourite childhood cakes in a way that means everyone can enjoy together.
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Truly Yummy Victoria Sponge Cake
Equipment
- 2 20cm/8inch non-stick loose based sandwich tins
- 1 cake stand or large plate
- 1 Food mixer
Ingredients
Victoria Sponge
- 4 large free range eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 225 g softened plant-based butter recommend Flora Salted Plant-Based Spread
- 250 g gluten free self raising flour recommend Freee gluten free self raising white flour
- 1 tsp baking powder recommend Dr Oekter Baking Powder
Filling
- 125 g strawberry jam
- 220 g plant-based cream whipped until thick recommend The Coconut Collab Double Cream
- 230 g fresh strawberries washed and sliced
Instructions
Victoria Sponge
- Preheat the oven to 180℃ / Gas Mark 4
- Use a little Flora spread to butter the cake tins especially if not using non-stick ones and line the bases with circles of baking paper
- Place the eggs, sugar and vanilla extract into the food mixer and beat until pale, smooth and thick
- Add the softened plant-based butter and continue to beat until incorporated then mix in the flour and baking powder for 1-2 minutes until the batter is smooth
- Divide the mixture evenly between the two cake tins
- Place on the same shelf and bake for 20 minutes until well risen and golden brown
- Remove the tins from the oven and leave to cook before turning them out
- Once completely cool add the Victoria sponge filling
Filling
- Place one of the sponges onto the serving plate or cake stand and spread a thin layer of jam on the bottom of the bottom sponge ensuring you leave at least a centimetre from the edge all the way round
- Place the whipped double cream on top of the bottom sponge then the sliced fresh strawberries, leaving a handful for the top decoration
- Spread a layer of jam on the bottom of the top sponge ensuring you leave at least a centimetre from the edge all the way round
- Gently place the top sponge on top of the bottom sponge
- Dust the top with a little icing sugar and garnish the centre with a few strawberry slices
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