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


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