Gluten-free Victoria Sponge Cake

by Edward Daniel
Gluten-free Victoria Sponge Cake being served. Image by Edward Daniel (c)

Gluten-free Victoria Sponge Cake
Prep time
Cook time
Total time
Gluten-Free Victoria Sponge Cake came about because one of my friends, Jules had been “egging” me, forgive the pun, to make more gluten-free dishes. With all my recipes, they take time as I experiment – I have had so many mis-tastes, so to speak – it’s a bit like when I started veganism back in 2013. At that time there was hardly any vegan recipes around and I started my recipe blog, Ethivegan back then. Now, wonderfully there are a lot more people into veganism. So, this dish is a tribute to my friends Jules – who has unleashed me onto gluten-free vegan cooking! Hahaha!
Recipe type: Cake, Dessert
Cuisine: Vegan, Gluten-free, gf
Serves: 8
  • 4tbs flaxseeds, ground
  • 10tbs filtered water
  • 150g millet
  • 130g raw unrefined cane sugar
  • 15g oats
  • 150g quinoa flour
  • 60g potato starch
  • 2tsp baking soda
  • Pinch of salt
  • 160ml olive oil
  • 2tsp vanilla extract
  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a cake tin (or two 7- or 8-inch cake tins) with olive oil and set to one side.
  3. Mix the flaxseeds with water and set to one side.
  4. In a food processor, grind the millet granules, oats and unrefined cane sugar. Place in a large mixing bowl with the quinoa flour, potato starch, baking soda and salt. Mix well and set to one side.
  5. Add the flaxseed mixture to the large mixing bowl and combine.
  6. Add in the oil and vanilla extract. Mix well.
  7. Dish into the cake tin(s).
  8. Bake in the oven for about 20 minutes until the crust turns into a light golden colour. Insert a skewer to test if it comes out clear to see if it is baked.
  9. Remove from heat and set to one side until cool.
  10. Top with icing of your choice, if preferred – and even some strawberry jam.




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