Wheat Free, Gluten Free Victoria Sponge Cake

A very light moist cake, just like a normal Victoria sponge, but wheat and gluten free! Use margarine rather than butter as it is lighter.


Makes: 1 cake

  • 150g margarine
  • 150g caster sugar
  • 2 eggs
  • 2 drops vanilla extract
  • 150g wheat and gluten free self-raising flour
  • 1 teaspoon gluten free baking powder
  • 3 tablespoons milk


Prep: 20min › Cook: 15min › Ready in: 35min

  1. Preheat the oven to 190 C / Gas 5.
  2. Cream the margarine and sugar until light and fluffy.
  3. Beat in the eggs and vanilla. Beat well.
  4. Fold in the flour and baking powder, beating well to combine.
  5. Add the milk. The mixture may be a bit sloppy, but that is fine, do not add more flour to dry it up! Turn the mixture into two lined sandwich tins.
  6. Bake until a skewer inserted near the centre comes out clean, about 15 minutes.
  7. Turn out onto a wire rack to cool and then sandwich together with raspberry jam and cream.
  8. Finally, top with your Cakeshop cake topper!

Hints & tips

Try using a lemon flavouring rather than vanilla extract for something a little different!

This yummy recipe is adapted from Basketcase’s post here: http://allrecipes.co.uk/recipe/22768/wheat-gluten-free-victoria-sponge-cake.aspx?o_is=Hub_TopRecipe_5