Hey guys, welcome back to the blog. It’s been a while, mostly because I haven’t had any new recipes to share until now. For years I’ve tried to achieve the ideal gluten free cake; one that tasted like a regular cake and wasn’t dry or dense. This sponge cake was exactly what I needed, a Victoria sponge cake is richer than a traditional sponge cake but lighter than a pound cake. I stumbled upon many recipes before coming up with this one and I think it’s fair to say that I am pretty happy with it and so was my family. I decided to make this cake for a birthday and it did not fail, it was perfectly balanced and so fun to make. So here is the recipe for you to try it out yourself.
250g softened butter (or vegan substitute)
250g caster sugar (or sugar free substitute such as erythritol or xylitol)
4 medium eggs
1 tbsp vanilla extract
250g gluten free self-raising flour
1/4 cup oat or almond milk
120g almond flour
1 tsp baking powder
50g softened butter
100-150 icing sugar
1/4 cup almond or oat milk
1tsp vanilla extract
4 tbsp Jam for filling
Preheat the oven to 150ºC (fan) and grease two 8″ baking tins with butter or a neutral oil and line the bottoms with baking sheets.
In a bowl, beat the butter and sugar until soft and fluffy. This should take about 4-5 mins with a mixer and the batter should be lighter in colour.
Add in your vanilla and the eggs, one at a time.
Mix in your flours in a separate bowl before adding to the mixture in increments. You want to add your milk in gradually as well, mixing on low speed.
When your batter is thick but still falls off the spoon it should be ready. Divide it equally between the two cake tins, spreading it with a spatula or spoon and tapping the bottoms to get rid of any air bubbles.
Bake in the oven for 30-40 mins. It should become golden, you can insert a cake tester or toothpick into the cake to check when it’s done. The pick should come out clean and if you gently press on the cake, it should bounce back, not leaving any indents.
Remove the cakes from the oven, allow to cool before removing and placing on a rack to cool down completely.
Making the Buttercream
Beat the butter and icing sugar with a mixer until well combined.
Add the vanilla and milk. You can add more sugar or milk to achieve the consistency you’d like. If you’d prefer piping or icing the sides of the cake, you’d want a thicker consistency.
I froze my cakes for about 10-15 mins after the cooled down and before decorating to ensure they wouldn’t crumble when I flipped them over.
I used buttercream only on the edges of the cake, filling the middle layer with strawberry jam. But, you can make this cake however you like, opting out of both or substituting them with other fillings.
I made this cake the day before, it stores really well in the fridge for a couple of days.
I like adding almond flour because it adds a great texture to the cake, omitting it may affect the consistency of the batter but shouldn’t compromise it completely.
You can also double or half this recipe to change how many layers you want to make or the size of the cake (this recipe makes a 2 layer 8″ cake). Let me know if you do try out the recipe and if you have any tips down in the comments. I hope you enjoyed this post and that you come again soon, please like and follow for more recipe finds like this one, xoxo.
This year, I celebrated my 20th birthday… in lockdown and it’s safe to say that it was one of the best and because buying a birthday cake was definitely not an option, it was left to me to bake a cake worthy of 20yrs. This one did not disappoint. It took me time to perfect the birthday cake recipe; I wanted one which was not too sweet but sweet enough and it had to be dairy and gluten free.
The issue with a gluten free cake is making it moist and soft enough without a whole lot of butter, as gluten free cakes tend to be dense and dry. The secret is having enough fat, but I needed healthy fat so I turned to almond flour. If you look at finely grounded almond flour, it has a very cakey texture and is perfect to balance dense flours. Although I have seen a few people add mixtures of buckwheat and tapioca flour, I felt like these ingredients weren’t available to everyone and the ratios were never harder to get right.
However, with this combination it’s always a 1:1 ration; half almond flour and half of any gluten free flour blend. Gluten Free flour blends are pretty constant with a mixture of tapioca, chickpea, potato starch and anthem gum. I’ve used multiple brands such as neofoods, Bob’s red mill… and any all purpose blend should work fine.
The recipe below makes four layers of cake and the donuts, but I’ve also provided measurements for only one layer in bold to simplify it.
4 1/2 cups Almond flour / 1 cup
4 1/2 cups GF flour/ 1 cup
9 eggs / 2 eggs
3 tsp baking powder / 1/2 tsp
5 cups almond milk (or any plant-based milk) / 3/4 cup
1 1/2 cup coconut sugar / 1/2 cup
2tbsp vanilla extract / 1tsp
1/3 cup coconut oil/ 1 tbsp
Filling & Glaze (for 4 layers)
350g dark chocolate (I used Sweet switch’s 70% vegan chocolate)
1/4 – 1/2 cup almond milk
Combine the flours and baking powder together in a large bowl.
In a separate bowl, mix together the eggs, coconut sugar or any sweetener of choice, coconut oil and almond milk together.
Fold the wet ingredients into the dry ingredients or use a hand mixer on low speed to incorporate properly.
Spray your baking pan with coconut oil and add baking paper to the bottom. Pour your batter to fill in 3/4 of the pan.
Bake for 30- 40 mins at 170ºC, let the cake cool before levelling it.
Filling & Glaze
For the filling, melt the chocolate in a double boiler. Let the layers cool completely before spreading the ganache between them.
For the drizzle on top, add almond milk to the melted chocolate and pour over your cake, spreading it with a cake spatula or spoon.
To make donuts to decorate the cake, I simply baked the leftover batter in donut moulds. Optional: add cacao nibs or chocolate chips.
Make sure all your ingredients are at room temp.
If the oven is too hot, your cake is more likely to form cracks.
Only level your cake when it has cooled.
Levelling a cake is harder without the right tools, but not impossible; using a ruler and a sharp knife, mark your cake all around at the same height. Then start cutting the dome off by angling your knife at right angles to the cake, keep rotating it and cutting slightly deeper each time. This is to avoid cutting a hole in your cake.
Keep in the fridge to harden the chocolate, and honestly cake tastes better cold.