Dairy Free Victorian Sponge Cake - Pure Free From

Dairy Free Victorian Sponge Cake

Back to the classics dairy-free style.

This week the GBBO bakers take on classic Victorian recipes; to celebrate here’s our vegan and gluten free Victoria Sponge recipe:

The delicious treat takes about an hour (including cooling time) and serves twelve.


For the sponge:

  • 300g Pure Dairy Free Sunflower, plus a little extra for greasing
  • 300g gluten-free plain flour, plus extra for dusting
  • 300g golden caster sugar
  • Teaspoon of Vanilla Extract
  • 200g dairy free (soya) yogurt
  • Zest of 2 lemons
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon agar agar

For the filling:

  • 200g icing sugar, plus extra for dusting
  • 100g Dairy Free Sunflower
  • 100g raspberries
  • 4 tablespoons raspberry jam


  1. Preheat the oven to 190ºC/gas 5 and grease two 20cm cake tins with the Pure Dairy Free Sunflower spread, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
  2. In a bowl, beat the Pure Dairy Free Sunflower spread and sugar for 5mins/until light and fluffy.
  3. Add in the vanilla essence along with the yoghurt and lemon zest and mix until combined.
  4. Sieve the flour, baking powder and agar agar into the bowl, then fold through. If it’s a little thick, you could add in a splash of rice or almond milk.
  5. Divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15-20mins or until golden and an inserted skewer comes out clean.
  6. Leave to cool for 5 mins, before turning the cakes out onto a wire cooling rack, then leave to cool completely.
  7. Sieve the icing sugar into a bowl, then add the Pure Dairy Free Sunflower spread and beat until smooth. You can add a splash of rice/almond milk to loosen if it’s too thick.
  8. Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries.
  9. Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with the remaining raspberries.
  10. Take a photo and enter it into our #bakedairyfree competition .