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Gluten-Free Victoria Sponge Cake

Guilt Free Vegan and Gluten-Free Cake!
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: English
Keyword: Cake, Gluten-Free
Servings: 6 slices



  • 300 ml vegan milk
  • 1 tbsp lemon juice
  • 150 g vegan butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 300 g gluten-free self-raising flour I use Doves Gluten-Free Flour
  • 175 g golden caster sugar
  • 1 tsp bicarbonate of soda


  • 75 g vegan butter
  • 200 g icing sugar
  • 2 tbsp water
  • + Jam for middle


  • Preheat the oven to 160°C (fan oven)
  • Grease two round cake tins and line with baking paper
  • Stir the lemon juice in with the vegan milk and set aside to curdle slightly
  • In a small saucepan, melt the butter together with the maple syrup and vanilla bean paste. Leave it to cool slightly
  • Sieve the flour, sugar, and bicarbonate of soda into a large mixing bowl
  • Gradually pour in and mix both the milk and the butter mixes. Stir until smooth. If it starts to clump, use a hand whisk to continue mixing
  • Pour out the cake mix equally into the two cake tins
  • Place the tins into the oven and bake for 30-35 minutes. Try not to open the oven!
  • Check the cakes with a skewer, if the mix sticks to the skewer and looks a bit too wet, put back in for 5 more minutes and check again
  • Take out of the oven and leave to cool
  • Whilst waiting for the cakes to cool, beat together the frosting ingredients and put aside
  • Once the cakes have cooled, take them out of the tin and place one half on to a serving plate
  • Spread over your jam of choice and then spread on the frosting
  • Carefully place the second half on top
  • If you have spare icing sugar, sprinkle on top using a sieve
  • ENJOY your gluten-free + vegan masterpiece and don't forget to show off!!