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Gluten-Free Vegan Victoria Sponge Cake

A light and fluffy cake, free from gluten and animal products, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1 cup almond flour Can substitute with another nut flour or oat flour.
  • 1 cup coconut sugar Or any sweetener of your choice.
  • 1 tbsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 1 cup unsweetened almond milk
  • 1/3 cup vegetable oil Or melted coconut oil.
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
Filling and Topping
  • vegan jam
  • fruit for topping Fresh berries work well.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir well to incorporate.
  3. In another bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing gently until fully combined. A few lumps are okay!
Baking
  1. Divide the batter evenly between the two lined cake pans.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. When the cakes are completely cool, spread vegan jam on the top of one layer and top with a dollop of vegan whipped cream.
  2. Place the second layer on top and dust with powdered sugar or add fresh berries as a garnish.

Notes

Wrap leftovers in plastic wrap or store in an airtight container. Keeps fresh for 2 days at room temperature, up to 1 week in the refrigerator, and can be frozen for up to 3 months.