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Gluten-Free Victoria Sponge Cake with Strawberry Jam and Dairy-Free Chantilly Cream

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A classic British dessert made accessible for gluten-free and dairy-free diets.
Gluten-free Victoria sponge cake with strawberry jam and dairy-free Chantilly cream topped with fresh strawberries. pinit
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Gluten-free Victoria sponge cake with strawberry jam and dairy-free Chantilly cream topped with fresh strawberries. pinit
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Gluten-Free Victoria Sponge Cake with Strawberry Jam and Dairy-Free Chantilly Cream

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Description

This gluten-free Victoria sponge cake is layered with homemade strawberry jam and dairy-free Chantilly cream, creating a light and flavorful treat that everyone can enjoy. Perfect for special occasions or afternoon tea, this recipe stands out with its fluffy sponge and delicate cream filling.

Victoria sponge

Strawberry jam

Chantilly Cream

Instructions

Video

Prepare the Victoria Sponge:

  1. Preheat your oven to 160°C (320°F).
  2. In a large mixing bowl, whisk together the eggs, caster sugar, vanilla extract, gluten-free self-raising flour, and plant-based butter until smooth and fully combined.
  3. Grease two 18cm (7-inch) cake tins with plant-based butter.
  4. Divide the batter evenly between the tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  5. Once baked, allow the sponges to cool in the tins for a few minutes, then transfer them to a wire rack to cool completely.

2. Make the Strawberry Jam:

  1. In a saucepan, add the chopped strawberries, caster sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally for 10-12 minutes, or until the mixture reaches a jam-like consistency.
  3. Remove from heat and let the jam cool to room temperature.

3. Whip the Dairy-Free Chantilly Cream:

  1. In a chilled bowl, whip the dairy-free cream, icing sugar, and vanilla extract until stiff peaks form. The cream should hold its shape and be easy to spread or pipe.

4. Assemble the Cake:

  1. Once the sponges have cooled.
  2. Spread strawberry jam on the bottom layer, followed by a layer of Chantilly cream.
  3. Repeat this process for the remaining layer, ending with Chantilly cream on top.
  4. Garnish the top with fresh berries like strawberries, raspberries, or blueberries.

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Frequently Asked Questions

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How can I store the leftover cake?

Store any leftover Victoria sponge cake in an airtight container in the fridge for up to 3 days.

Can I make the cake in advance?

Yes, you can bake the sponge cake layers in advance. Simply wrap them tightly in plastic wrap and store them in the fridge for up to 2 days or freeze them for longer.

Can I use other fruits instead of strawberries?

Absolutely! You can substitute the strawberries in the jam with other fruits like raspberries, blackberries, or a combination of berries for a different flavor profile.

What if I don't have gluten-free self-raising flour?

You can make your own by combining gluten-free plain flour with 1 ½ tsp of baking powder per 150g of flour.

Can I make this recipe vegan?

Yes, to make it vegan, replace the eggs with flaxseed eggs or another egg substitute. Be sure to use a plant-based butter and cream alternative.

Is it necessary to chill the dairy-free cream before whipping?

Yes, chilling helps the cream whip more effectively, ensuring you get stiff peaks and a stable consistency.

 

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