The Best Gluten-Free Victoria Sponge Cake
Have you ever had a Victoria sponge cake? It’s one of my favourite cakes. It’s a traditional British cake that is made with gluten-free flour, making it perfect for people who can’t eat gluten. I love the way it tastes, and it’s really easy to make. In this blog post, I’ll show you how to make a gluten-free Victoria sponge cake. Trust me, you’re going to love it!
What flours to use for Gluten-Free cake
Gluten-free victoria sponge cake is one of my favourite gluten-free recipes. It is light and fluffy, and the combination of quinoa, rice, tapioca, and coconut flour gives it a unique flavour and texture. The key to getting the perfect gluten-free Victoria sponge cake is to mix the different types of flour together.
Each flour has its own unique properties, and by combining them, you can create a gluten-free flour that is light, fluffy and has a delicious flavour. So if you’re looking for the perfect gluten-free cake recipe, be sure to use a mix of different flours. You’ll be glad you did!
Do you need Xantham Gum in gluten-free cakes?
No, you don’t need xanthan gum in gluten-free cakes. Xanthan gum helps to bind and thicken batters and doughs, so it can be useful in gluten-free baking to add structure and body to cakes, cookies, and other baked goods.
However, there are many other ingredients that can be used to achieve the same results. For example, arrowroot powder or tapioca flour can be used to thicken cake batters and provide structure to cakes. Alternatively, ground flaxseed meal can be used as a binding agent in gluten-free baking. Ultimately, it’s up to the baker to decide whether or not to use xanthan gum in their gluten-free baking recipes.
Can you use gluten-free self-raising flour?
Yes, you can use gluten-free self-raising flour. Self-raising flour is a type of flour that contains baking powder. Baking powder is a leavening agent that helps cakes and other baked goods to rise. When used in gluten-free baking, self-raising flour can help to create light and fluffy cakes, cookies, and other desserts. Additionally, self-rising flour can be used as a thickening agent for sauces and soups. If you cannot find gluten-free self-rising flour, you can make your own by adding 1 teaspoon of baking powder to each cup of gluten-free all-purpose flour.
Gluten-free sponge cake filling
A gluten-free victoria sandwich cake is a classic British dessert that can be enjoyed by everyone, regardless of their dietary restrictions. The cake is named after Queen Victoria, who was known to enjoy a slice of cake with her afternoon tea.
The traditional victoria sandwich filling is strawberry jam, but you can choose whatever filling your like. In this recipe, I use buttercream and homemade Elderberry and Damson Jam. You could even add some freshly whipped cream! Whatever filling you choose, this gluten-free cake will be sure to delight you.
Make it a dairy-free and gluten-free sandwich cake
Make this cake dairy-free and gluten-free by substituting the butter for a dairy-free spread.
Tools you’ll need
Ingredients
- 225 g Unsalted Butter (softened or baking spread)
- 80 g White Rice Flour
- 50 g Quinoa Flour
- 50 g Tapioca Flour
- 50 g Coconut Flour
- 2 tsp Baking Powder
- 1 tsp Xanthum Gum
- 225 g Caster Sugar
- 4 Eggs
Filling
- 100 g Jam
- 125 g Unsalted Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- Icing Sugar (For dusting)
How to make gluten-free Victoria sponge cake
- Heat your oven to 180°c/160°c Fan/ Gas 4 Grease and line two 20 or 22cm cake tins.
- In a bowl, mix all the flours together with the baking powder and xanthan gum.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Add the flour mixture and fold in using a large metal spoon or spatula.
- Divide the mixture equally between the tins and gently smooth out with the back of a spoon. Bake in the oven for 25 minutes until golden and slightly shrunk from the sides. Leave in the tins for a few minutes, then remove and place on a wire rack to cool.
- In a bowl, add the butter and sieved icing sugar and mix until smooth and creamy. Add the vanilla extract and mix again.
- Place both sponges upside down and spread the buttercream on one, and jam on the other. Carefully sandwich them together. Dust with sifted icing sugar to finish.
The Ultimate Gluten-Free Victoria Sponge Cake
Equipment
Ingredients
- 225 g Unsalted Butter (softened or baking spread)
- 80 g White Rice Flour
- 50 g Quinoa Flour
- 50 g Tapioca Flour
- 50 g Coconut Flour
- 2 tsp Baking Powder
- 1 tsp Xanthum Gum
- 225 g Caster Sugar
- 4 Eggs
Filling
- 100 g Jam
- 125 g Unsalted Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- Icing Sugar (For dusting)
Instructions
- Heat your oven to 180°c/160°c Fan/ Gas 4 Grease and line two 20 or 22cm cake tins.
- In a bowl, mix all the flours together with the baking powder and xanthan gum.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Add the flour mixture and fold in using a large metal spoon or spatula.
- Divide the mixture equally between the tins and gently smooth out with the back of a spoon. Bake in the oven for 25 minutes until golden and slightly shrunk from the sides. Leave in the tins for a few minutes, then remove and place on a wire rack to cool.
- In a bowl, add the butter and sieved icing sugar and mix until smooth and creamy. Add the vanilla extract and mix again.
- Place both sponges upside down and spread the buttercream on one, and jam on the other. Carefully sandwich them together. Dust with sifted icing sugar to finish.
Nutrition
