Victoria Sponge

Serves 10 - 12

for the sponge
175g gluten-free plain flour
175g gluten-free oat flour
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
pinch salt
225g caster sugar
15ml (1 tablespoon) white wine vinegar
250 – 300ml plant-based milk
100g dairy-free margarine, melted
vanilla extract

Dairy free buttercream
100g dairy-free margarine
400g icing sugar, (depending on brand of margarine. See note)
Flavouring and colouring

Line 2 x 8 inch (20cm) round cake tins with baking parchment.

Preheat oven to 180°c /160°c fan oven / gas mark 4.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Add the caster sugar and salt and stir together.

Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.

Divide the mixture between the cake tins and cook in the centre of the oven for 30 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.

*for a chocolate cake – replace 35g gluten-free plain flour with 35g cocoa powder and sift with the flours. You will need to add a drop more plant-based milk.

This mixture can also be used to make 18 large or 24 small cupcakes.

For the buttercream
In a large mixing bowl, mix the icing sugar into the dairy free margarine a little at a time until all of the icing sugar is incorporated ( an electric mixer can be used but don’t beat the mixture too much).

Add a few drops of flavouring and colouring if desired.
If the mixture is too thick, add a drop of cooled boiled water until the correct consistency. Use as desired.

To assemble: Carefully release each sponge from cake tin. Place one of the sponges onto your chosen plate or cake stand. Cover with a generous layer of raspberry jam and buttercream. Carefully place the other sponge on top and dust with icing sugar.

If your cake turns out a little stodgy – try adding a little more plant-based milk next time.

In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.

For dairy-free buttercream: Most dairy-free margarine is quite soft. You will need to add four times as much icing sugar to the dairy-free margarine or it will split. I like to use Naturli block margarine as it is a firmer margarine. You only need twice as much icing sugar to this block margarine. It is a lot tastier and doesn’t contain palm oil.