Delicious Gluten Free Victoria Sponge

Makes 1 cake

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.  If you need a vegan version, try this recipe for Gluten Free Vegan Victoria Sponge. 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" round tins 2 x 18cm/7" round tins 2 x 20cm/8" round tins
FREEE Self Raising White Flour 125g  175g 250g
eggs 3 4 5
butter, softened 125g 175g 250g
caster sugar 125g 175g 250g
butter, for tin      
jam 3 tbsp 4 tbsp  5 tbsp
cream 25g 50g 75g
icing sugar 1 tsp 2 tsp 3 tsp

Sponge cake

  1. Pre-heat the oven.
  2. Select the tin size and ingredient quantity you plan to use and rub some butter around the inside.
  3. Sieve the flour into a large bowl.
  4. Break the eggs into the bowl, add the butter and sugar and beat well.
  5. Divide the mixture between the prepared baking tins.
  6. 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.
  7. 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 and mixing bowl


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 g f Victoria sponge cake a few times now and use marscapone with the jam for filling, the sponge is sooo soft and a winner Stu won’t buy the small shop bought cakes anymore, we have a lot of fabulous recipes for family coming for dinner, thanks Df.
By Patricia hall
04 Jun 2021
This is an amazing recipe. You would never know it’s gluten free and we use it frequently now for tray bakes with the children.
By Lucy
08 May 2021
This cake was absolutely delicious. Somehow the recipe worked perfectly and the cake was better than all the other gluten-filled sponge cakes that I have had in the past.
By Natalie
07 May 2021
This is such an amazing cake recipe, it's my go to for all celebrations and I often replace some of the ingredients to make lemon, chocolate, coffee, and vanilla cakes :)
By Ottie
28 Mar 2021
I have made this cake twice now. The first one was for my daughter & son in law who only eat gluten free cakes, it turned out amazingly well & was delighted how much it had risen. I filled it with cherry jam & dusted the top with icing sugar, wonderful. I was so impressed with the first one, I made a second one for me
By Granny Annie.
24 Mar 2021
Makes the perfect Victoria Sponge every time. Can't even tell it's GF, which is in itself a miracle! Brilliant.
By Mrs R
05 Mar 2021
A great recipe - very easy to make and it tasted delicious.
By Mrs P
04 Mar 2021
Made this today nice and light even my husband didn't mind it and he usually doesn't like my gluten free cakes etc
By Mrs Mary Newton
08 Nov 2020
my 5 year old grandaughter picked some pears and we used your victoria sponge recipe with self raising flour to make a pear cake we did add about a quarter of teaspone of baking powder and left it to cook a bit longer and to say it was the best gluten free sponge we have ever taseted well it was so light thank you
By gradad david
04 Oct 2020
This is AMAZING. best cake either gluten free or not. I will always use this recipe and this website for everything
By Promise
22 Sep 2020
This is hands down the best Gluten Free cake recipe I have ever baked. It is also an excellent base cake recipe for other cakes - just add more ingredients to make a chocolate, coffee or lemon sponge cake. My non-GF husband is a bit picky but he loves this cake too. Thank you Doves Farm!!
By Rachael Mac
23 Aug 2020
Honestly the best sponge cake I’ve ever made, and being gluten free is just amazing! My hubby and oldest son came back for seconds, and tried for thirds! And considering they don’t have to eat gluten free... That says more than any words ever could. I did make a couple of changes. For dietary reasons, I halved the butter and replaced the other half with no fat plain yoghurt. I also added about 2tsp vanilla bean paste and only used 2 eggs as mine were extra large. This is definitely a keeper. :)
By Trish B
23 Aug 2020
I have made this cake today and it’s gorgeous, I used butter cream and black cherry compote (Bonne Maman) and comments from all was scrumptious. Will make this again.
By Carol
04 Aug 2020
I was diagnosed with Coeliac in 2019 but have only recently thought of baking my own treats instead of buying. I thought I’d start off relatively easy with a GF Victoria Sponge Cake. It was a super easy recipe to follow and I was done in just over an hour! I couldn’t believe I’d baked a GF cake that tasted so ‘normal’. I will definitely be making this again in the future. Delicious!
By Kate Savage
04 Jul 2020
Omg.....this cake is outstanding! I even made my own rhubarb and strawberry jam and used fresh whipping cream. I have made so many gluten free cakes and they have been dry, crumbly or a weird texture. You can’t tell it’s family who are not gf thought it was a normal cake. Moist, light and fluffy. I added some vanilla extract and it finished it off nicely. Highly recommend this recipe and their flour! A firm favourite and in fact making it again today but making it orange.
By Christy
18 May 2020
I am gluten intolerant and Doves Farm Free products are absolutely fantastic. I have always baked and made my own bread for over 40 years. And to become intolerant of gluten was absolutely devastating because I truly enjoy cooking and eating all my home made food. Even my family love my gluten free baked items. Please try the recipes given by Doves Farm, they are so yummy and can save you so much money and are much nicer than the items available in the supermarkets. Happy Baking using Doves Farm products, you won't be disappointed.
By Gillian Stearn
14 May 2020
I think the quantities for cream and icing sugar are swapped over. When making it 75g of cream seemed mean and doubled it. Still not enough. And the quantity of icing sugar is ridiculous - you would have a layer of 1 cm with that amount! So, like i said, think the quantities are swapped over. Makes a fine cake despite that!
By Patrick Robertson
13 May 2020
This is a fabulous recipe but here are some variations that I think make it even better... - Replace half of the flour with ground almonds. The result is absolutely fabulous. You can also reduce the amount of sugar by about a third if you use almonds - Along with the jam and cream, add fresh sliced strawberries for a wonderfully decadent and fresh cake. At's always a huge success. People are amazed it's gluten free Happy baking :-)
By Rob
13 May 2020
Brilliant recipe. Light and fluffy sponge and very easy to make. I made a couple of slight adjustments: I creamed the butter and sugar separately before adding the eggs and flour. I also added a qurter tsp of xantham gum. It makes ALL the difference. I would definitely recommend using it in GF cakes and bread.
By J Clark
14 Apr 2020
Delighted with the recipe. A lovely moist cake. Very pleased with your flour too.
By Joan Mc Cole
12 Apr 2020
Great recipe, the result is a lovely light crumb! I made this, as a coeliac, for a relatives birthday and no one could tell that it was gluten free (I am the only gf). My only advice is to double the recipe, I used a 20cm tin and the mix could not have been split between 2 so instead I made the whole thing again to sandwich!
By Heather
11 Apr 2020
Really tasty light cake. Best served the day it is made. We made trifle with one sponge cake that was a couple of days old and that also was delicious. You would not imagine it was gluten free.
By Alison Percy
20 Feb 2020
Just made this cake, turned out really well, tastes great and is not dry either! Easy, tasty cake!!
By Patricia Foster
18 Feb 2020
Best Victoria Sponge I have ever made Gluten free, amazing.
By Caroline Pitt
18 Dec 2019
I made this cake for a work event and it came out an absolute treat! Everyone said it was a light sponge and couldn't tell the difference between regular and gluten free victoria sponges. The only things I did differently to above recipe is to beat the butter and sugar first and then added eggs in a little at a time. Takes longer but makes the lightest sponge! I also made it with buttercream rather than whipped cream as not a fan of whipped cream. Still tasted delicious. The timings for different size tins are fab and accurate as well. I made in 2 x 20cm tin and it took 35min exactly to cook in a fan oven. Love this and recommend!
By Shahena
15 Oct 2019
This cake was amazing! So easy and quick to make and it was delicious! No one could tell it was gluten free. I only baked the 2 20cm cakes for 20 mins on 180c in a fan oven and they were perfectly baked. I’ll definitely be using this recipe again.
By Bernadette
06 Oct 2019
This is actually the BEST Victoria sponge cake I’ve ever made, I usually ruin them, it’s so light and fluffy, I’m in cake heaven. I love how it’s all just blended straight in together, I used a hand held cake mixer, worked a treat.
By Ann-Marie
05 Oct 2019
Turned out PERFECT, I’ve used the recipe for the 20cm tray and added 200gr sugar instead of 250. For the cream I mixed good quality butter with vanilla butter cream icing (Dr Oetkers).
By Zaki
29 Sep 2019
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

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

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