Gluten Free and Vegan Victoria Sponge


  • 150g FREEE Self Raising White Flour
  • 25g FREEE Chickpea Flour or FREEE Gram Flour
  • ¼ tsp FREEE Xanthan Gum
  • 125g caster sugar
  • 75ml oil
  • 125ml water
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 3 tbsp jam
  • 1 tsp icing sugar
  • oil, for tins


  1. Pre-heat the oven.
  2. Rub some oil around the inside of two 15cm/6” deep cake tins or insert cake liners.
  3. Measure the self raising flour, chickpea (or gram) flour and xanthan gum into a bowl and stir to combine.
  4. Measure the sugar, oil, water, vanilla and vinegar into a large mixing bowl and beat together well.
  5. Sieve the prepared flour blend into the bowl and beat until combined.
  6. Divide the mixture between the prepared cake tins and smooth the top.
  7. Bake for 25 minutes.
  8. Turn the cakes out on to a wire rack to cool.
  9. Spread the jam all over the top of one cold sponge.
  10. Place the other sponge on top.
  11. Sieve the icing sugar over the cake.