Gluten-Free Vegan Victoria Sponge Cake

This Gluten-Free Vegan Victoria Sponge Cake is a showstopper perfect for all the family. Two layers of vanilla sponge with a berry jam filling and vanilla buttercream topped with fresh berries.

This cake was a dream to work on, and despite being very aware of the gluten-free scene of flours, it truly opened my eyes. This recipe is from Kat of The Loopy Whisk who created this wonderful cake with Holland and Barrett (a UK health store) in honour of the Queen’s Platinum Jubilee at the start of June 2022. While this cake is not a Nourishing Amy original I did tweak the frosting and decoration to suit my style and how I’d like to show off this cake.

Gluten-Free Vegan Victoria Sponge Cake on a white cake stanc
Gluten-Free Vegan Victoria Sponge Cake

What makes this cake so special?

This Victoria sponge cake is a sensation, it’s:

  • Light, fluffy and moist
  • Tender and with a great crumb
  • Packed with vanilla flavour
  • Layered with whipped vanilla buttercream
  • Boasts lots of sticky jam
  • Topped with fresh berries and pistachios
  • Naturally vegan and gluten-free
  • Easy to make in a few steps
  • Such a showstopper for the Jubilee weekend and other celebrations
The top decoration of a Gluten-Free Vegan Victoria Sponge Cake
Gluten-Free Vegan Victoria Sponge Cake

What ingredients do I need?

The list of ingredients for the sponges may seem longer than usual, because Kat uses a DIY gluten-free flour blend (full recipe here):

  • Caster sugar: the fine white sugar is best for the lightest sponges.
  • Vegan butter: allow this to soften to room temperature before beating with the sugar. This is the block butter rather than spreadable margarine. I do not recommend swapping this. My favourite brands are Naturli and Flora PlantBased in the UK.
  • Vanilla essence: for the classic vanilla sponge flavour.
  • Plant-based milk: I used an oat milk here but any dairy-free milk is great like almond, soya or coconut (in a carton).
  • Dairy-free yoghurt: I used my favourite Cocos Organic coconut yoghurt here. It lends a lot of moisture, fat and texture to the overall sponge cake. The important step is to remember the yoghurt is to be at room temperature too, so as to not curdle the butter, sugar and milk mix.
  • Egg replacer: this sponge cake is unlike my recipes as it relies on an egg replacer. These tend to be in power form and the brand I used was Organ (available from Holland and Barrett) and I cannot recommend any others as I have not tried this.
  • Apple cider vinegar: this helps to curdle the milk to form a buttermilk which binds the cake batter.
  • The flours: potato starch, brown rice flour, buckwheat flour and almond flour all combine to make a gluten-free flour mix. They work really well and hold the sponge together perfectly.
  • Baking powder: for the rise.
  • Xanthan gum: this is important to add as the DIY gluten-free flour mix does not contain any xanthan gum and this is needed to further bind the batters and prevent a crumbly, dry cake.

As for the buttercream and jam filling:

  • Strawberry jam: the recipe advises a shop-bought jam, and I prefer one with smaller or no lumps so that it is easier to slice the cake.
  • Vegan butter: as above, this needs to be the block sort of butter and at room temperature for the best texture and ultimate fluffiness.
  • Icing sugar: for the best buttercreams.
  • Vanilla: for flavour.
  • Aquafaba or plant-based milk: note that I have added this to the buttercream mix as I prefer my buttercream slightly fluffier and the aquafaba does that. As it whips up it behaves like egg whites so adds a Swiss-meringue buttercream effect to the texture. It is lighter and more luscious although plant-based milk is also great here. Aquafaba is the water from a tin of chickpeas, so when you drain the chickpeas, save the brine for buttercreams.

And finally for the decoration, this is optional and in addition to the original recipe:

  • Fresh berries: I used strawberries and raspberries for the best and prettiest summer toppers.
  • Crushed pistachios: for colour and texture but you can leave these off, if you like.

How do I make this Gluten-Free Vegan Victoria Sponge Cake?

Although I make a lot of recipes, reading and following other recipes can be a challenge but I actually found this one really easy to follow:

  • Beat together the butter, sugar and vanilla: till fluffy and light.
  • In a separate jug, mix the milk, yoghurt, egg replacer and vinegar: and stir to mix.
  • In a third bowl sift the flours and other dry ingredients together: so they are they are combined with the baking powder, xanthan gum and salt.
  • Add half the wet and a third of the dry ingredients to the butter: and beat until incorporated.
  • Continue to add the other half of wet and a second third of the dry: and beat again. Adding the ingredients gradually ensures it is all mixed properly.
  • Add the final dry ingredients: and mix again till smooth. Do not be tempted to over-mix.
  • Divide the batter between two tins: and smooth over the tops.
  • Bake until golden brown and risen: note that my cakes took 40-45 minutes as opposed to 30-35 minutes.
  • Allow to cool for 10 minutes: then lift out the tins to cool fully on a wire rack.
  • Prepare the buttercream: beat together all the ingredients till fluffy.
  • Slice off the tops of the cakes if they have domed: to make a more even cake.
  • Assemble the cake: with one sponge on a plate.
  • Top with half the buttercream: building a wall with the buttercream to place the jam inside.
  • Arrange over some strawberries: and add on the second cake.
  • Top with the rest of the buttercream: and decorate with more berries.
  • Slice it thick and enjoy: with a cup of tea.

Is this cake gluten-free and vegan?

Yes this is 100% vegan and gluten-free, as long as you follow the recipe below.

How long will this cake last for?

It will keep for 2-3 days in a sealed container, ideally in the fridge overnight but best enjoyed at room temperature.

A slice of Gluten-Free Vegan Victoria Sponge Cake on a small plate with a fork
Gluten-Free Vegan Victoria Sponge Cake

I love this sponge cake, what others can I make?

For some of my favourite Nourishing Amy showstopper cakes, how about my:

Where can I find the full recipe?

The full recipe for this Gluten-Free Vegan Victoria Sponge Cake is on the Holland and Barrett website, please see here. See below for my alterations.

Gluten-Free Vegan Victoria Sponge Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

This Gluten-Free Vegan Victoria Sponge Cake is a showstopper perfect for all the family. Two layers of vanilla sponge with a berry jam filling and vanilla buttercream topped with fresh berries.


  • 1 x Victoria Sponge Cake recipe (linked above)
  • For the Filling:
  • 100g vegan butter, softened
  • ½ tsp vanilla essence
  • 250g icing sugar
  • 2 tbsp aquafaba or plant-based milk
  • 3-4 tbsp strawberry Jam
  • To Decorate:
  • Fresh strawberries, sliced and whole
  • Fresh raspberries
  • 1 tbsp chopped pistachios


  1. Make the cake according to the instructions.
  2. Make the buttercream: add the softened butter to a bowl or free-standing mixer and beat for 1-2 minutes till fluffy. Now gradually add in the vanilla, icing sugar and aquafaba or plant-based milk and once incorporated, whip for 2 minutes more till really light and fluffy.
  3. Slice the tops off the cakes if they have domed slightly.
  4. Place one cake on a serving plate, securing it in place with a smear of buttercream underneath. Spread over half the buttercream, piping a wall around the edge of the cake to hold in the jam.
  5. Spread the jam in the middle. Arrange some sliced strawberries around the edge. Top with the second cake.
  6. Spread the rest of the buttercream over the top of the cake and decorated with whole and halved strawberries and some fresh raspberries.
  7. Enjoy the cake or keep it for 2-3 days in a sealed container in the fridge although best enjoyed at room temperature.
Landscape photo of Gluten-Free Vegan Victoria Sponge Cake
Gluten-Free Vegan Victoria Sponge Cake

I look forward to hearing what you think of this this Gluten-Free Vegan Victoria Sponge Cake from myself, Kat and Holland and Barrett so please let me know in the comments below. If you make this cake, I’d love to see so please tag me, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With GF Victoria sponge love x

p.s. the original recipe and imagery was created with Holland and Barrett although this post is not sponsored and all opinions are my own. I wanted to show the cake on my website as I love the photos and think it’s a great cake to show off.

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