Milgil

Victoria Sponge Cake

This method of making a gluten-free, dairy-free sponge cake seems to be the most reliable generally. It is used in the Christmas Cake recipe as well to good effect. It is not vegan, of course, since eggs are still included.

The ingredients shown use 1 egg and will make three small sponges or one regular-sized sponge (that can be cut in half) – just multiply up if you need more.

Victoria Sponge Cake

Ingredients
Cake
  • 130 gms gluten-free flour (e.g. Dove’s Farm gluten free flour)
  • 2 tsps baking powder
  • pinch salt
  • pinch xantham gum
  • 130 gms caster sugar
  • 35 gms unsalted dairy-free butter
  • 120 ml cashew milk
  • 1/2 tbsp sunflower oil
  • 1/2 tsp vanilla extract (or lemon / orange zest and juice, or coffee extract as preferred)
  • 1 egg
Instructions
  1. Place the first 6 ingredients in a bowl and gently rub in the butter until it looks like breadcrumbs
  2. Add the remaining cake ingredients and beat together well
  3. Pour into appropriately greased (or lined) tins.
  4. Bake in 170C oven for 30-45 minutes (depending on size and quantity).
  5. Remove from oven and cool in tins on cooling rack for a little while before removing the tins.
  6. Sandwich together and decorate to taste.

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