Victoria Sponge Cake

A Victoria Sponge Cake for my Mum’s Confirmation

I was brimming with pride for my Mum at her Confirmation service yesterday and, to celebrate this very special occasion, we enjoyed a big family meal and a lovely piece of Victoria Sponge cake!

My Mum has been through a lot over the years and to see her standing up in church in front of everyone and then kneeling in front of the bishop, well, my heart just melted with amazement at her strength and courage. She followed through her beliefs and I really admire her for that.

So this momentous family gathering called for the most delicious cake. In the end, I chose a traditional Victoria Sponge and jazzed it up with some freshly cut strawberries and lots of dark chocolate shavings. All the ingredients were gluten, dairy and soya free so we could all participate in sharing Mum’s special achievement and avoid any risk of my two young boys feeling left out.

The cake looked very impressive and could be used for a whole host of other occasions including Christenings, birthdays, engagements and anniversaries.

It is so easy to make and uses basic store cupboard ingredients.

Gluten free. Dairy free. Soya free.


For the Victoria sponge
  • 225g dairy free margarine
  • 225g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour, sifted
  • A drizzle of lemon juice
 For the icing
  • 140g dairy free margarine
  • 280g icing sugar
  • 1 tbsp oat or almond milk
To decorate
  • Icing sugar, sifted
  • Freshly cut strawberries (keep the leaves)
  • Strawberry jam
  • Dark chocolate


  • Pop the oven on to 180C.
  • Line two cake tins with baking paper and grease the sides well.
 For the Victoria sponge
  • To make your sponge mixture, beat the margarine and sugar together using a wooden spoon until light and fluffy.
  • Add the eggs in one at a time, beating each well before adding the next one.
  • Fold in the flour and add the lemon juice.
  • Spoon the finished mixture evenly in to two, lined cake tins.
  • Pop in the oven for 25-30 minutes until cooked through.
  • Remove from the oven and place on a rack to cool down.
  • After five minutes or so, remove the cakes from the tins and leave to cool down completely.
  • In the meantime, you can make a start on your butter icing filling.
Butter icing
  • Beat the margarine in a bowl until soft.
  • Add half of the sifted icing sugar and beat together.
  • Add the remaining amount of icing sugar and milk and beat the mixture until creamy and smooth.
To decorate
  • Once the cake has cooled down completely, spoon the butter icing on to the top of one half of the cake.
  • Spoon the strawberry jam on to the bottom half of the other and place on top.
  • Squeeze the two cake halves together so some of the filling drips slightly over the sides.
  • Use a sieve to sprinkle the icing sugar over the top.
  • Place your cut strawberries in the centre and use the leaves to decorate.
  • Grate the dark chocolate all over the cake and be liberal with the shavings…everyone likes a bit of choccy!


For another celebratory cake recipe, why don’t you try this sweet-tastic cake that I baked for my son’s birthday party? It’s so colourful and is perfect to mark any occasion. The little ones will love all the sweets (and a few grown ups might enjoy a few too!) Find the recipe by clicking here.


Victoria Sponge

Victoria Sponge



Georgina Hodge
Georgina Hodge
About me

My aim is to provide fun, easy and inspirational tips, ideas and recipes for a happy and healthy gluten, dairy and soya free way of life that everyone will love, especially our precious little ones X


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