Gluten-free Victoria Sponge Cake
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!
Author: Edward Daniel
Recipe type: Cake, Dessert
Cuisine: Vegan, Gluten-free, gf
- 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
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin (or two 7- or 8-inch cake tins) with olive oil and set to one side.
- Mix the flaxseeds with water and set to one side.
- 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.
- Add the flaxseed mixture to the large mixing bowl and combine.
- Add in the oil and vanilla extract. Mix well.
- Dish into the cake tin(s).
- 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.
- Remove from heat and set to one side until cool.
- Top with icing of your choice, if preferred – and even some strawberry jam.