NOW 20% off selected gluten free & organic products

Shop now

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 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.
  4. Sieve the icing sugar over the cake.


2 x 15cm/6” round tins; or 2 x 18cm/7”round tins; or 2 x 20cm/8”round tins, mixing bowl and parchment paper


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
Made this cake today. I haven’t baked since school but this came out well, I used whipping cream for centre and strawberry jam mixed with fresh chopped/mashed strawberries to give it some freshness - drain the strawberries to get out excess liquid as the jammy mixture dribbled down the sides but it looked glorious. Tasted lovely, 2x20cm made about 10 slices. Popped it in the fridge because of the fresh whipped cream and had a second piece 5 hours later, it had firmed up quite a bit, but still yummy. Lady that bakes for the church asked for the recipe. My tip, make not long before eating, don’t overmix, follow baking tin size cooking instructions.
By Lucy Clark
18 Jul 2019
Fool proof (it must be as even mine turned out perfect!!) Lovely.
By Lynsay
10 Jul 2019
Just made this cake for the first time and it was absolutely perfect. My husband who is not GF said it was delicious and that’s saying something as he’s a lover of nonGF Victoria sponge. W will most definitely be making it again very soon.
By Lynne
03 Jul 2019
I’m doing an Alice in wonderland tea party for my daughter and needed an easy gluten free cake recipe. I cannot believe how simple this was. It took me 5 mins to mix up all the ingredients. I added some vanilla paste which worked well. I wanted to make mini Vic sponges so used a 12 mini cake tin and it worked perfectly. 12 mins in the oven at 180 or 14 mins at 170 and I have 12 perfect little cakes. Light and delicious. I love this recipe. Thank you
By Katie Carlin
19 Jun 2019
Amazing cake recipe... I made it for my Mums 96th birthday (she is new to being gluten free) and we all loved it .. I have my confidence back to make more gluten free recipes!!
By Pauline
02 Jun 2019
I'm new to using gluten free flour and my Victoria sponges aren't normally anything to greatly enthuse about but I followed this recipe to the letter and the result was amazing. Although a bit doubtful about the 'all in one' method (its not supposed to be that simple surely?!) I made the 8" tin quantity using a kenwood chef with whisk attachment and having started with softened butter, had a perfect cake mix in no time. All evenly risen so the 2 halves sandwiched together perfectly. This is the recipe I will use from now on and having the different amounts listed according to tin size is so helpful as I now realise that I haven't been making enough mix for the size of tin.
By Janet
13 May 2019
I'm new to celiacs and have family coming, but didn't wish to miss out on Sunday tea, as we always have a bought Morrison's cream sponge. Anyway, i can't eat that now, so decided to look for a similar recipe. I'm happy to say, I found this on Dovesfarm I'm amazed, it was a breeze to make, I was a bit dubious when I stuck it all in one bowl, but it mixed up ok, i was worried, it was really sloppy and poured, almost, but not quite Into my 20" tins x 2, again it didn't look a lot of mixture, but as the recipe said, put it evenly into 2 tins, so I did; about 3 tablespoons in each, plus split equal bowl scrapes with silicon spatula in each, roughly spread it even in the tin and banged it in oven, think next time, I'll cook one at a time, on the middle shelf of an fan oven,as it did catch on the edge, with me trying to cook 2 at same time. I would also reduced to 170 and for 30 mins and not 180 for 25 despite, it being as stated, 180 for 35 for an 8inch cake, I will defo cook at a lower temp,. I'm really thrilled, the cake looks lovely, and is light, really tasty (like delicious) and just like a Victoria from wheat based flour! Only thing I did do, was add a teaspoon of vanilla essence! I will 100% make again. I'm really pleased thank you.
By Helena
14 Apr 2019
Unfortunately this cake didn’t work for me. Made the 20cm size and it was dense and rubbery- utterly inedible. Not sure what went wrong as usually my cakes are pretty good but will give the recipe the benefit of the doubt and blame user error...
By Emily
10 Apr 2019
Just made this for the first time and its brilliant. Haven't been able to get hold of any gluten free self raising flour so used plain and added 1/4 teaspoon of xanthan gum and 2 teaspoons of baking powder (I made the 20cm cake). Used the creaming method and it turned out just like a regular victoria sandwich.
By Megan Holley
31 Jan 2019
I have been asked to do one of 3 gluten free cakes for my boss’s party. Bare it in mind that I have never done anything gluten free in my entire life I was convinced that it will end up with disaster and disappointments. This recipe was easy to follow (and I did it to the letter) and surprisingly sponge came out perfect and it not only looked good but it was delicious too. No one even noticed it was GF, fab. Will definitely do it again.
By Magpie
29 Jan 2019
After years of failed sandwich cakes making and biscuit sized sponges, I was determined to try again!! Using this recipe from Doves farm I succeeded in baking a cake that even I was amazed that I’d made it - thank you Doves farm for a light tasty sponge and a failsafe recipe - I’ve baked this cake again and again. I especially like The fact that you can change the tin size and still get a great result!!!
By Sissy
28 Jan 2019
This sponge turned out great- a lovely golden brown and tasted like a normal Victoria sponge! Definitly beat with an electric mixer for at least 5 minutes (I did around 7 minutes). Did it in one 20 cm tin so had to half the recipe which turned out to be the recipe for the smallest cake! Also didn't have any gluten free self - raising flour so just added 2 teaspoons of baking powder to the flour (Used the website's brand plain flour). That's all- great recipe would highly recommend!
By Baker
23 Dec 2018
I made this sponge yesterday and it was lovely, you wouldn’t have known it was g/f. Will be using more of your recipes. I have been saving the recipes, but do you have a recipe book ?
By Val Smith
15 Dec 2018
Fist ever gluten free cake I have made. Absolutely beautiful cake, and so easy to make. Definitely will make again and experiment with more recipes from Doves Farm. Thankyou
By Heather May
05 Dec 2018
First time I've made a gluten free cake and it was so easy to make . Will def make this again. Thanx.
By Magenta
20 Nov 2018
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

Write a review

Find a recipe


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

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings