Gluten Free and Vegan Victoria Sponge

Name: Gluten Free and Vegan Victoria Sponge
Cook time: PT25 M
Yield: 1 cake
Ingredients: 150g FREEE Self Raising White Flour 25g FREEE Chickpea Flour or FREEE Gram Flour ¼ tsp FREEE Xanthan Gum 125g caster sugar 75ml oil 125ml water 2 tsp vanilla extract 1 tsp vinegar 3 tbsp jam 1 tsp icing sugar oil, for tins

5.0

2 Ratings

25 minutes 1 cake Egg,Nuts,Peanuts,Gluten,Wheat,Milk Vegetarian,Vegan

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About this recipe:

Try our truly delicious Gluten Free and Vegan Sponge Cake recipe that is also free from dairy and eggs! It’s our go-to recipe for somebody who must avoid gluten and other allergens.. If allergens are a challenge, you might also like our Gluten & Wheat Free Sponge Sandwich cake.

Equipment:

2 x 15cm/6” round cake tins and 2 x mixing bowls

Ingredients:

150g FREEE Self Raising White Flour
25g FREEE Chickpea Flour or FREEE Gram Flour
¼ tsp FREEE Xanthan Gum
125g caster sugar
75ml oil
125ml water
2 tsp vanilla extract
1 tsp vinegar
3 tbsp jam
1 tsp icing sugar
oil, for tins

Method:

190˚C, Fan 170˚, 375˚F, Gas 5

Pre-heat the oven.
Rub some oil around the inside of two 15cm/6” round cake tins or insert cake liners.
Measure the self raising flour, chickpea (or gram) flour and xanthan gum into a bowl and stir to combine.
Measure the sugar, oil, water, vanilla extract and vinegar into a mixing bowl and beat together well.
Sieve the prepared flour blend into the bowl and beat until combined.
Divide the mixture between the prepared cake tins and smooth the tops.
Bake for 25 minutes.
Turn the cakes out on to a wire rack to cool.
Spread the jam all over the top of one cold sponge.
Place the other sponge on top.
Sieve the icing sugar over the cake.