Delicious Gluten Free Victoria Sponge

Use this easy ‘all in one’ method to make the sponge cake layers for a classic Victoria sponge sandwich cake which is also gluten free.  The two cake sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar.

Free from Gluten, Soya, Wheat, Nuts


Change Quantities:
  • For ingredients list, please see table in the method


Cake tin diameter 2 x 15cm/6" 2 x 18cm/7"  2 x 20cm/8" 
FREEE Self Raising Flour 125g  175g 250g
butter, softened 125g 175g 250g
eggs 3 4 5
caster sugar 125g 175g 250g
jam 3 tbsp 4 tbsp  5 tbsp
cream 25g 50g 75g
icing sugar 50g 100g 150g


Sponge cake

  1. Select your tin size and ingredient quantity you plan to use. Line the tins with parchment and oil the edges. Pre-heat the oven.
  2. Sieve the flour into a large bowl.
  3. Add the butter, eggs and sugar and beat well.
  4. Divide the mixture between the prepared baking tins.
  5. Bake for the time shown according to the tin size, until the cakes are just brown and start to come away from the side of the tin.
  6. Turn the cakes out on to a wire rack, peel off the paper and leave to cool.


  1. Spread jam onto one cold sponge.
  2. Whip the cream and spread it over the jam.
  3. Place the second sponge on top.


2 x 15cm/6” round tins; or 2 x 18cm/7”round tins; or 2 x 20cm/8”round tins


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15cm/6” - 25-30 minutes; 18cm/7” - 30-35 minutes; 20cm/8” - 35-40 minutes
First time I've made a plain gluten free Victoria Sandwich cake and it was fab! All in one recipe, so easy to do - once the ingredients were combined (just), I beat the mix for 2 mins with an electric whisk and got a really light sponge. Thanks so much.
By Jane
26 Sep 2018
I made this recipe dairy free too, using dairy free butter and coconut cream for filling. The sponge has come out delicious and can’t tell it is gf - will be using again!
By Lu
31 Aug 2018
Excellent recipe. I made one using the all-in-one method and another using the traditional method of creaming fat and sugar first. The traditional method gave a superior result.
By Anna
26 Aug 2018
Wow. Absolutely fabulously easy to make and what a result. Very pleased with the look , taste and texture of this cake. Will add to my favourites. Thank you. ❤️
By Jan Richards
25 Aug 2018
One word Surperb
By Ian
17 Jul 2018
Initially I made the largest size for a birthday cake.. . Wow! A beautiful, light and moreish sponge. Now a firm favorite in our household. I also use the mixture to make fairy cakes too. Both freeze well, which is great as I prefer to batch bake. Enjoy!
By Margaret
03 Jul 2018
Havent made cake yet but can it be frozen.
By Gaynor
30 May 2018
I'm trying to save money at the moment and this gf recipe is perfect for my sweet tooth without paying for lots of exotic ingredients. I pour into small fairy cake cases to make it last longer. I then pop in the freezer and take one out before bed to defrost for work the next day, perfect!
By Shona
14 May 2018
I made this cake using the 20cm cake tin recipe, it was perfect and tasted lush! A big hit with my 10 year old daughter who has ceoliac disease
By Carley lou
02 Apr 2018
Looking for a simple recipe for a gf birthday cake - this looks just the ticket - thank you.
By Vicky, Maulds Meaburn
06 Mar 2018
Absolutely delicious and just like non gf
By Lisa
04 Mar 2018
Works a treat every time. My husband has a dairy intolerance so we just use just in the middle and it’s still delicious. Best gluten free sponge cake so far!
By Deborah Meeks
22 Feb 2018
Made this for my daughters first birthday party - it was a big hit! Lovely and light/fluffy sponge. Friends who weren’t GF were surprised it was GF. Followed recipe & cooking time and turned out great. Will use again. Thanks
By Babsie
17 Jan 2018
Spot on recipe
By Sue, Rochdale
02 Dec 2017

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Change Quantities:
  • For ingredients list, please see table in the method

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