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GF DF Victoria Sponge 🍰

If you're not used to baking gluten-free cakes, it can typically be quite tricky. I've done my research and can finally say I have a go-to recipe for all you gluten-free lovers! GF cakes tend to be dry and crumbly, so I've modified Doves Farm's original recipe (check it out here) by using soft light brown sugar. Apart from giving it more moisture, I also think it brings out a very lovely vanilla flavour. It is also your lucky day so I'm also sharing my vegan vanilla buttercream icing to go with this scrumptious cake 😌


This recipe makes a 2x 6-inch layers birthday / special occasion cake. If you wanna go bigger or potentially have a taller cake, would recommend doubling this recipe or multiplying the ingredients by 1.5. Any issues, of course feel free to DM us!


Ingredients

For the cake batter:

  • 125gr gluten-free self-raising flour

  • 3 eggs

  • 125gr unsalted plant-based butter, softened (my fav is Flora or use normal butter if you don't care about being dairy-free)

  • 125gr soft light brown sugar

  • 1tsp vanilla extract

For the icing:

  • 125gr unsalted plant-based butter, softened

  • 290gr icing sugar

  • Plant-based milk

  • 1tsp vanilla extract

To decorate:

  • Strawberries (I used about 6)

  • Raspberry jam

  • Sprinkles

Instructions

  1. Butter and line your cake tins. Pre-heat your fan oven to 180 degrees celsius.

  2. In a large mixing bowl, use your electric mixer and beat your butter and sugar until fluffy for about 20-30 seconds.

  3. Add in your eggs one by one, and beat in between adding eggs in. Add your vanilla extract.

  4. Sift in your flour into the mixing bowl and continue to beat until fully incorporated.

  5. Divide batter evenly between your 2 cake tins.

  6. Bake for 25 to 30 minutes, or until a skewer comes out clean.

  7. When the cake is ready, leave to cool for 5 minutes and then remove them from the baking tins. Allow to cool completely for 2 hours at least.

  8. Now let's tackle the icing. Tip in icing sugar, vanilla extract and add your butter to a large mixing bowl. Beat using an electric mixer until really fluffy. Add a splash of milk to help get things going - but do not add too much. I think I used about 2tbsp. You really do not need to add too much.

  9. When it is fluffy, the colour should be pale and the texture should be smooth.

  10. To assemble, don't forget to even out the top of the cake first. When that's done, place on a turntable. Add a few generous dollops of icing. Smooth out this layer and add about 3tbsp of raspberry conserve on top. I added a few chopped strawberries but this is up to you!

  11. Add the other layer on top and press down to ensure the cake is level.

  12. Now smear the icing all over your cake. Top and sides, all over. Be super generous and then using a palette knife or bench scraper, slowly scrape the excess to create a semi-naked-cake effect.

  13. I piped leftover buttercream on top and placed strawberries I've halved and added sprinkles, but feel free to decorate it as you wish 🤗 Let us know if you try this cake out and tag us on Insta!


Hot tip: Store this cake in an airtight container in the fridge after 1 day in room temp, but don't serve this cake cold as the buttercream would probably taste very weird when it's cold. As there is fresh fruit in between the layers, I would aim to finish this cake within 2 to 3 days max.




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