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.