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Gluten-free Chocolate Victoria sponge

9 yr, 10 m ago in Recipes
Comments | Tags: gluten-free, cake, free from

Gluten-free baking still allows for those traditional favourites...


  • Margarine 225g
  •  Raw cane sugar 140g
  •  Free range eggs 3
  •  Potato flour 140g
  •  Soya flour 90g
  •  Sodium Bicarbonate ½ teasp.
  •  Cream of Tartar ¾ teasp.
  •  Cocoa powder 2 tablesp.
  •  A little soya milk

Filling of Cashew Cream

  •  Cashew nuts 90g
  •  Raw cane sugar 2 teasp.
  •  Water
  •  Sunflower or
  •   soya oil ½ teasp.


Method for filling

Blend together the finely ground cashew nuts, sugar, oil and enough water to make a thick paste.

Method for Cake

  1. Cream the Margarine and sugar together. Gradually beat in the eggs. Sift the flours, sodium bicarbonate, cream of tartar and cocoa together and fold into the mixture. Loosen with a little soya milk if necessary to make a soft dropping consistency.
  2. Divide equally between two well greased 7½in sandwich tins.
  3. Bake at 190°C (375°F) / Gas Mark 5 for approximately 30 minutes until lightly browned, and cake is springy to the touch and will pull away from the sides of the tin.
  4. Turn out onto a wire rack to cool.
  5. Sandwich together with the cream.
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