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    Recipes Ā» Recipes Ā» Baking & Desserts

    Gluten-Free Vegan Victoria Sponge Cake

    Last updated - July 10, 2021; Published - January 29, 2021 By Rhian Williams 58 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Victoria Sponge Cake photos

    This Gluten-Free Vegan Victoria Sponge Cake consists of moist and fluffy, perfectly rich sponges sandwiched together with melt-in-your-mouth vegan buttercream and sweet, tangy jam. It's refined sugar free, comes together in one bowl and makes a simple yet elegant dessert that's perfect for any occasion!

    A gluten-free vegan Victoria sponge cake with buttercream and jam on a cake stand
    What is a Victoria Sponge Cake?


    Victoria sponge Cake, also known as Victoria Sandwich Cake, was named after the 19th-century British monarch Queen Victoria. It consists of two butter sponge cakes sandwiched together with jam and buttercream or whipped cream.

    What type of jam should you use for Victoria Sponge Cake?


    Strawberry or raspberry jam are most commonly used, but you can use any type of jam or spread, or evenĀ vegan lemon curd.

    For a completely refined sugar free cake, make sure to use a refined sugar free jam or spread.

    How to make the cake

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

    Raw gluten-free vegan Victoria sponge cake batter in a bowl
    • Transfer the mixture to two 18 cm / 7 inch sandwich baking tins.

    Tip: Line them with greased baking paper to make the sponges come out easier.

    Raw gluten-free vegan Victoria sponge cake batter in two circular baking tins
    • Bake in the oven for 15 minutes.
    Two gluten-free vegan Victoria sponge cake sponges in two circular baking tins
    • Leave the sponges to cool down on a cooling rack once they’re out the oven.
    Two gluten-free vegan Victoria sponge cake sponges on a wire rack

    How to make the buttercream

    Victoria Sponge Cake is usually sandwiched together with buttercream, so I decided to make a cashew-based vegan buttercream. If you'd prefer, you can use a coconut milk-based vegan whipped cream instead.

    • Place the ingredients for the buttercream in a food processor or blender.
    Cashew nuts, maple syrup and almond milk in a food processor
    • Whizz until completely smooth, adding more water or plant-based milk to thin out if necessary.
    Vegan buttercream in a food processor
    • Place one of the sponges on a cake stand or a plate and spread the buttercream over it - you can use a palette knife for frosting for this.
    A gluten-free vegan Victoria sponge cake sponge on a cake being spread with vegan buttercream with a palette knife
    • Carefully spread over the jam.
    A gluten-free vegan Victoria sponge cake sponge topped with vegan buttercream and raspberry jam
    • Place the other sponge on top and sandwich together.
    • Dust with icing sugar (powdered sugar), if desired.

    Tip: If you want the pretty icing sugar effect but want to keep the cake completely refined sugar free, you can dust it with cornflour (cornstarch) instead. 

    A sliced gluten-free vegan Victoria sponge cake with buttercream and raspberry jam

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground almonds (almond meal) with ground walnuts.
    • For a nut-free version: replace the ground walnuts with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground walnuts, use a nut-free plant-based milk and replace the buttercream with a coconut milk-based vegan whipped cream.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • For a completely refined sugar free cake, make sure to use a refined sugar free jam or spread.

    Flavour substitutions you can make

    • You can replace the raspberry or strawberry jam with any other jam or spread or even vegan lemon curd. 
    • You can replace the buttercream with a coconut milk-based vegan whipped cream instead. 

    How long does this cake keep for?

    This Victoria sponge Cake does taste best when fresh, but keeps covered in the fridge for up to a few days.

    A gluten-free vegan Victoria sponge cake with vegan buttercream and raspberry jam on a cake stand

    More vegan cake recipes

    • Coconut Cake
    • Lemon Blueberry Cake
    • Cherry Bakewell Cake
    • Purple Carrot Cake
    • Black Forest Cake
    • German Chocolate Cake
    • Brooklyn Blackout Chocolate Cake
    • Jaffa Cake

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A gluten-free vegan Victoria sponge cake with buttercream and jam on a cake stand

    Gluten-Free Vegan Victoria Sponge Cake

    This Gluten-Free Vegan Victoria Sponge Cake is perfectly sweet, moist and fluffy and filled with the most indulgent buttercream! 
    4.23 from 63 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: gluten-free victoria sponge cake, vegan gluten-free cake, vegan victoria sponge cake
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 379kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (ā…˜ cup) unsweetened almond milk (or any other plant-based milk)
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the buttercream**:

    • 75 g (½ cup) cashew nuts soaked in cold water overnight or in hot water for 15 minutes
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • 4 tablespoons unsweetened almond milk (or sub water or any other plant-based milk)

    To assemble:

    • 4 tablespoons raspberry jam (or strawberry jam - ensure refined sugar free if necessary) ***

    Instructions

    For the cake:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.
    • Sift in the flour, baking powder and bicarbonate of soda.
    • Mix well, adding a tiny splash more milk if it’s looking too dry.
    • Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins).
    • Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
    • Once done, turn the cakes out onto wire racks and leave to cool completely before frosting.

    For the buttercream:

    • Drain soaked cashews and add to a food processor or blender with all the other ingredients (a hand-held blender works too).
    • Whizz until completely smooth, adding more milk or water if necessary.

    To assemble:

    • Place one of the sponges onto a plate or cake stand and spread all of the buttercream evenly on top of it.
    • Carefully spread the jam evenly across the buttercream.
    • Place the other sponge on top and sandwich together.
    • Dust with icing sugar (powdered sugar), if desired. If you want the pretty icing sugarĀ effect but want to keep the cake completely refined sugar free, you can dust it with cornflour (cornstarch) instead.
    • Tastes best when fresh but keeps covered in the fridge for up to a few days.

    Video

    Notes

    *You can alternatively useĀ almond flour.
    **If you'd prefer, you can use a coconut milk-based vegan whipped cream instead.
    ***You can replace the raspberry or strawberry jam with any other jam or spread or even vegan lemon curd.Ā 
    Ā 
    Nutrition Facts
    Gluten-Free Vegan Victoria Sponge Cake
    Amount Per Serving
    Calories 379 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 8g40%
    Sodium 83mg3%
    Potassium 152mg4%
    Carbohydrates 43g14%
    Fiber 4g16%
    Sugar 22g24%
    Protein 8g16%
    Vitamin C 1mg1%
    Calcium 133mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Gillian

      January 30, 2021 at 8:03 pm

      Do you think you could freeze the cake?

      Reply
      • Rhian Williams

        January 30, 2021 at 9:31 pm

        The sponge itself can be frozen, but not the whole cake including the frosting, unfortunately!

    2. Ann

      January 31, 2021 at 2:09 am

      Is the calorie count for the enz6cake? Or what fraction?

      Reply
      • Rhian Williams

        January 31, 2021 at 3:55 pm

        Per slice (cake size is 8 large slices).

    3. Arv

      January 31, 2021 at 8:20 am

      Hi Rhian, Love your gf plantbased creations. Do you think we could substitute applesauce (puree) for the oil, as we are an oil-free plantbased family for medical reasons.

      Reply
      • Rhian Williams

        January 31, 2021 at 3:55 pm

        Thank you so much! Yes you can use a few tablespoons applesauce!

    4. Anonymous

      April 16, 2021 at 8:31 pm

      Hi Rhian, would love to try your recipes but am unable to get gluten free APF is there a mix of flours you could suggest for a basic sponge.
      Thank you!

      Reply
      • Rhian Williams

        April 16, 2021 at 10:00 pm

        I'd recommend 140g white rice flour and 10g tapioca flour!

    5. Yulia

      June 01, 2021 at 7:13 pm

      Hi Rhian,

      I would like to prepare this cake soon and was wondering whether is possible to make a "chocolate" version of it.. If yes, what quantity of cocoa powder would you recommend?

      Thanks in advance

      Reply
      • Rhian Williams

        June 01, 2021 at 9:38 pm

        Hi - I have a chocolate cake recipe here using very similar ingredients: https://www.rhiansrecipes.com/gluten-free-vegan-chocolate-sponge-layer-cake/ I hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian!Ā I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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