My recipe for Gluten Free & Dairy Free Victoria Sponge Cake is absolutely foolproof. Plus it’s simple to make and tastes heavenly! This basic Victoria sandwich recipe can also be used as a base to make other gluten and dairy-free cakes by simply adding other flavours.
Turn your oven on to 180 degrees C/160 degree fan/ gas mark 4
Line and grease 2 18cm round cake tins (I use re-usable baking paper for the bottom of my tins. You can find a link to that on my 'Vicki recommends' page
Place all the ingredients except the jam into a large bowl or the bowl of a stand mixer (you can sift the flour is you want to, but I don't usually)
Beat well until you have a smooth batter (you could do this with a wooden spoon, electric whisk or stand mixer)
Divide the batter into the two tins and smooth to the edges of the tin giving an even layer of batter
Bake in the pre-heated oven for 15-25 minutes depending on your oven. When it's done it will be soft to the touch but not sloppy!
Allow to cool in the tins before turning out onto a wire rack and leaving to cool completely
Finally, spread jam across one cake before topping with the other cake