Mini Victoria Sponge Cakes (gluten free recipe)

Eye-catching and delicious gluten free Mini Victoria Sponge Cakes are the perfect treat for teatime, parties and bake sales. This classic British sandwich cake made super-cute can also be baked dairy free and rice free.

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Mini Victoria Sponge Cakes… A British classic made cute!

When it comes to classic cake simplicity, the very British Victoria Sandwich Cake is at the top of the list… Tender vanilla sponges, sandwiched with jam or jam and buttercream and lightly dusted with icing sugar. But what if you could have your very own personal Mini Victoria sponge? A cute, individual, delicious little cake all of your own.

Well, you can! My gluten free Mini Victoria Sponge Cakes are little head-turners made just for one… And perfect whether served for tea time, bake sales or parties. They’re light and airy and just like their big cake grandparents, are layered with an eye-catching slather of red jam and contrasting vanilla buttercream. Even better they’re 100% gluten free, can be made dairy free AND they’re safe for Coeliacs (Celiacs).

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Ingredients to make sponge for mini gluten free Victoria Sandwich Cakes

Making gluten free Victoria Sponge follows the same basic principles as a classic wheat recipe… The fundamental ingredients are flour, raising agents, butter, sugar and eggs, with a little flavour from vanilla and whatever you choose to use to sandwich the cakes together. So let’s break this down for a gluten free cake:

Gluten Free Flour Blend

The flour used is the obvious point of difference between a wheat or gluten free Victoria Sponge Cake… But does the gluten free flour blend you use matter? The good news is that I’ve tested my recipe with ALL my own home-mixed Gluten Free Alchemist gluten free flour blends AND with a commercial blend from Freee. They all work well and produce great cakes, although texturally, there are differences… Fundamentally, if you choose a gluten free flour blend which is significantly rice-based, then the texture of the cake will be more gritty, a little drier and less likely to stay fresh for as long.

The choice of flour blend (white vs wholegrain) will also lead to variations in the colour (darkness) of the sponge.

Whichever gluten free blend you use (and it MUST be a flour BLEND), make sure it’s ‘plain’ with NO added baking powder or raising agents… This will give you greater control over the rise. And make sure there is NO xanthan gum already in the mix (see below).

Xanthan Gum in Victoria Sponge Cakes

Because these cakes are gluten free, I use a small amount of Xanthan Gum (regardless of the flour blend used) to ensure a good structure and to support shelf life. If you cannot tolerate xanthan gum, then switch it for an alternative ‘gluten-replacer’… Guar gum at the same ratio as xanthan… Fine-ground psyllium husk at around two times the amount.

If you’ve looked at the recipe already, you’ll notice I specifically instruct the xanthan gum is NOT mixed with the flour blend at the start. This is because whisking egg into the butter-sugar for Victoria Sponge is a carefully watched process that may require the addition of a spoon or two of flour if the emulsion starts to split. In this case, whisking flour that has xanthan gum added will result in gloopy mixture which becomes dense on baking. Thus, the xanthan gum is added to the flour blend after the whisking is finished and before the flour is FOLDED into the batter.

Raising Agents  

My Mini Victoria Sponge Cakes have been tested with baking powder alone and varying combinations of baking powder + bicarbonate of soda (baking soda). Ultimately, I settled on baking powder only. The amount is balanced for the perfect rise and lightness, but avoiding any bicarb ‘tang’.

Salt

A little fine sea salt (and I mean a little) is added to enhance flavour on the palate.

Butter

The butter MUST be fully softened to room temperature before using it, to ensure it blends well with the sugar and egg.

Use a pure block butter or (if dairy-intolerant or vegan) a like-for-like block dairy free alternative (such as  Stork block or Flora Plant B+tter).

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Sugar

Because of the particular simplicity of Victoria Sponge, the best sugar to use is plain white caster sugar. In the States, this may be known as ‘superfine’ sugar. Although US granulated sugar is finer than that found in the UK, so may also be good to use.

Vanilla Extract

Vanilla is added to give Mini Victoria Sponges depth and richness of flavour. I used simple liquid extract, although both paste and powder are equally good to use (at about half the amount of liquid extract as they are more intense).

Eggs

The original principles of making Victoria Sponge Cake are that the sugar, flour and butter are each equal in weight to the eggs (weighed in their shells). In reality, fractional variations will not impact the final bake, however, I would still advise weighing the eggs (in shells) to ensure they are the same weight as the flour… definitely no less than this and no more than 5 grams more.

The best egg size to work with for this recipe is equivalent to UK Large Eggs (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’). If you’re not sure about egg size in your part of the world, check out my International Egg Size Comparison Chart.

Milk

Milk is used to loosen the batter so it has the soft, dropping consistency typical of any Victoria Sponge recipe. Because of the varied hydration requirements of different gluten free flours and flour blends, you may need to add a little more than stated to achieve the best consistency.

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What tin is used to make Mini Victoria Sponge Cakes?

The best tin to make Mini Victoria Sponge Cakes is a 12-hole loose-based Mini Sandwich Tin. However, if you don’t have one of these, you can either make larger sponge cakes using a couple of square 8-inch cake tins and cut individual rounds using a cookie cutter… Or make cupcakes in a non-stick muffin tin and slice them in half before filling (either way up!).

Split cake batter

Making Mini Victoria Sandwich Cakes is pretty easy. However, there is one key point in the process where things can go ‘awry’. This is when the eggs are mixed into the creamed sugar-butter mixture… At this point, the batter can ‘split’.

When you mix the egg with the creamed butter, you create an emulsion of fat and liquid. When the fat and liquid combine ‘wrongly’ they cannot emulsify properly and the batter breaks or ’splits’…  At this point, the batter starts to look like scrambled eggs. So what is the best way to avoid it?

In testing the recipe for my new Gluten Free, Rice Free White Flour Blend C (coming soon), I used a classic Victoria Sandwich recipe because it was familiar and easy to compare results. While making endless large and mini Victoria Sponge Cakes I learnt a LOT about split batter and how to avoid it! So…

Top Tips to avoid split cake batter in Mini Victoria Sponge

1. Ensure ALL ingredients are at room temperature (dry ingredients as well as butter, eggs, milk, etc). This is the first line of defence, as cold ingredients do not combine well.
2. In fact… go one stage further and gently warm the eggs by popping in lightly warmed water for ten minutes or so (in their shells). And ensure the butter is as soft as possible without it melting or losing shape.
3. Cream the butter and sugar until super-smooth, light and fluffy, scraping down the bowl several times during mixing.
4. Add the egg YOLKS to the creamed butter FIRST. This adds protein to the mix which in turn supports the amalgamation of the rest of the liquid egg white.
5. Add the egg WHITES (gently fork-beaten in a cup) little by little. Be patient!
6. Beat the egg into the butter mix VERY SLOWLY. Use the mixer at low speed (or use a wooden spoon and elbow power) to gradually ‘massage’ the ingredients together. Using the mixer at high speed won’t allow enough time for fat and liquid to amalgamate evenly and the batter is more likely to split.
7. Keep a close watch on the batter and if there are signs of splitting, add a spoonful of flour to the bowl to help it stabilise.
8. Either way, because Victoria Sponge batter is a finely balanced emulsion, add half to one tablespoon of flour to the wet mix anyway with the last couple of additions of egg white. This helps the moisture to balance and holds the emulsion together. But don’t leave it too late! Once the batter has split, it’s nye on impossible to bring back together.

Will my cake be ruined if the batter splits?

No. The cake will still be fine to eat, although it is likely to be more dense and a little oily. Either way, it’s better to try and avoid splitting in the first place for the best texture.

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Can I make Mini Victoria Sponge Cakes using the ‘all-in-one’ method?

Yes. You can make the sponge for Mini Victoria Sandwiches using the all-in-one method… That is placing all the ingredients in the bowl together and mixing as one. However, I don’t recommend it.

Although it is a reasonable way to limit the risk of ‘splitting’ (see above), in my experience (and I’ve tested making dozens of Victoria Sponge Cakes in every way possible), the all-in-one method makes a cake which is much more dense and less enjoyable to eat.

Can I make Mini Victoria Sponge Cakes using the ‘reverse creaming’ method?

The other option that limits the risk of splitting is the ‘reverse creaming’ method. This is where the butter is blended with the flour first before adding the sugar and wet ingredients.

While this process might improve the texture of wheat cakes by minimizing gluten development, in our case there is no gluten to develop. And in testing for Victoria Sponge, I found that as a gluten free cake, reverse creaming led to a crumb that was more dense and tight. It’s up to you, but I like my Mini Victoria Sponge Cakes to be light and fluffy!

Filling your Mini Victoria Sponge cakes

What you choose to sandwich in your Victoria Sponge is up to you. More often than not, for a large cake, I use a simple jam-only filling (usually strawberry or raspberry). But for Mini Victoria Sponges (which are a little bit special), it’s nice to add a layer of buttercream too.

I’ve included a recipe for vanilla buttercream on the recipe card at the bottom of this post. It’s pretty standard, but includes the addition of a small amount of optional custard powder which tempers the excess sweetness and also adds buttercream stability (particularly helpful in warmer weather).

How to store Gluten Free Mini Victoria Sponge Cakes

Assuming your Mini Victoria Sponge Cakes have been sandwiched with jam or jam and buttercream, they should be stored at room temperature in an airtight container. If using fresh cream as a filling, the cakes need to be stored in the fridge. However, take them from the fridge about half an hour before serving to allow the sponge to loosen from the cold.

Can I freeze Victoria Sandwiches?

The sponges (unfilled) are fine to freeze. Nonetheless, I don’t recommend freezing the cakes after filling. The process of defrosting may cause the jam to ‘bleed’ into the sponge. And buttercream (if used) never freezes well.

Freeze sponges uncut, layered between baking paper to prevent sticking and in an airtight container for up to 3 months. When ready to eat, defrost and fill as usual.

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Ready to make gluten free Mini Victoria Sponge Cakes?

The recipe for my Gluten Free Mini Victoria Sponge Cakes is shared below. I hope you love them. Let me know how you find them or if you have any questions with a comment at the bottom, or via message on social media (Facebook, Instagram, Pinterest).

For all my other gluten free recipes, head over to the main Gluten Free Recipe Index. We have over 500 recipes shared for FREE at your fingertips. All shared with my love.

Happy baking

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4.80 from 10 votes

Mini Victoria Sponge Cakes

Eye-catching and delicious gluten free Mini Victoria Sponge Cakes are the perfect treat for teatime, parties and bake sales. This classic British sandwich cake made super-cute can also be baked dairy free and rice free.

Cook ModePrevent your screen from going dark

Prep Time35 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr

Course: Afternoon Tea, Bake Sale, Cake, Sweet Treats, Tea Time

Cuisine: British, Gluten Free, optional dairy free

Keyword: layer cake, sponge, vanilla

Servings: 10 (approx)

Calories per serving: 356.2kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• 12 hole non-stick mini sponge cake tin
• electric whisk

Ingredients 

0.33x0.5x0.66x1x1.5x2x

MetricUS Customary

Sponge

• ▢ 2 large eggs MUST be at room temperature – UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) – total weight with shells for 2 eggs = 125g
• ▢ 125 g plain gluten free flour blend (tested with GFA blends A, B & C as well as Freee brand)
• ▢ ⅛ tsp fine sea salt
• ▢ 1¾ tsp baking powder – gluten free
• ▢ ⅓ tsp xanthan gum ⅓ tsp = 1g (KEEP SEPARATE)
• ▢ 125 g softened butter or dairy free alternative (use a block butter/alternative)
• ▢ 125 g caster sugar (super-fine sugar)
• ▢ 1 tsp vanilla extract
• ▢ 2 tbsp milk (or dairy free alternative) or more as required to achieve soft dropping consistency

Filling and decoration

• ▢ 115 g softened butter or dairy free alternative (use a block butter/alternative)
• ▢ 230 g icing sugar (powdered/confectioner's sugar)
• ▢ 2 tsp custard powder (optional – to 'stabilise' the buttercream and temper the sweetness)
• ▢ 1 tsp vanilla extract
• ▢ drop of milk – only if necessary to loosen buttercream
• ▢ 4 to 5 tbsp good quality raspberry/strawberry jam approx amount
• ▢ icing sugar to dust (confectioners/powdered sugar)

Instructions

Sponge Cakes

• Base-line the mini sandwich tin with little discs of baking paper.
• Pre-heat the oven to 170 C Fan/180 C/350 F.
• Fill a bowl of water with warm (NOT hot) water and place the eggs (in their shells) in the water to warm a little while preparing the other ingredients.
• Weigh and mix together the flour, salt and baking powder and set aside. (TIP: Weigh into a large airtight container and shake well)
• Measure the xanthan gum into a small pot and set aside.
• In a large bowl, use an electric whisk to cream the softened butter with the caster sugar and vanilla extract until pale and fluffy. Beat for a good 2 to 3 minutes.
• Separate the eggs, placing the yolks in the bowl with the creamed sugar-butter mixture and the whites separately in a small cup/bowl.
• Beat the yolks into the mix at low to medium speed until the mixture is smooth and even.
• Use a fork to lightly beat the egg whites in the cup/bowl until they are loosened and gently airy.
• Very gradually add the egg white to the batter mixture a little at a time, gently beating at LOW SPEED between each addition until even. Scrape down the sides of the bowl intermittently and for the last couple of additions of egg (or earlier if the mixture looks like it's splitting (separating)), also add a spoonful of the weighed flour mixture to the bowl.
• Once all of the egg is added, transfer the xanthan gum to the remaining dry flour blend and mix together.
• Sift about half of the flour into the mixing bowl and gently fold in using a large spoon or spatula.
• Next, fold in half of the milk and the remaining flour. Then the remaining milk and fold until the batter is smooth, even and has a soft dropping consistency. Be careful not to over-mix.
• Divide the batter in the cake tins to about two-thirds full in each hole and level the tops with the back of a teaspoon.
• Bake for around 20 to 25 minutes until golden brown, a skewer inserted comes out clean and the tops spring back to the touch.
• Remove from the oven and leave the cakes to cool in the tins for about 10 minutes, before turning out onto wire racks to cool completely. It may help to run a sharp, flat knife round the edges of the cakes to loosen as necessary.

Buttercream

• While the sponges are cooling, make the buttercream – Beat the butter in a bowl until pale and light.
• Add the icing sugar a little at a time and beat through until smooth.
• Add the custard powder and vanilla extract and beat through again.
• Lastly add a drop of milk, as necessary to loosen the buttercream to piping or spreading consistency.

Making the sandwich cakes

• When the sponges are cold, carefully cut each of them in half and set in pairs ready to sandwich together.
• Either spread or pipe the buttercream on the base sponge of each pair.
• Spread a layer of jam on the cut side of each top layer and sandwich together with its corresponding buttercreamed base.
• Dust the top of the cakes with icing sugar and serve.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Gluten Free Alchemist flour blends can be found on the GFA Flours & Flour Blending Page. 

Nutrition

Calories: 356.2kcal | Carbohydrates: 45.8g | Protein: 2.5g | Fat: 19.1g | Saturated Fat: 11.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5g | Trans Fat: 0.7g | Cholesterol: 83.4mg | Sodium: 268.6mg | Potassium: 34.5mg | Fiber: 1.2g | Sugar: 35.9g | Vitamin A: 600.7IU | Vitamin C: 0.6mg | Calcium: 61.7mg | Iron: 0.7mg

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© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist