These gluten-free mini Victoria sponges are a delightful twist on the classic British treat, offering all the indulgence of the traditional cake without any gluten. Perfectly light, airy, and moist, these bite-sized beauties are a true homage to the timeless Victoria sponge, with their tender sponge layers sandwiched together by a rich, velvety filling of jam and fresh buttercream. Whether you’re following a gluten-free diet by choice or necessity, these miniature cakes are an irresistible option for any occasion. Their delicate texture and perfect balance of sweetness make them ideal for afternoon tea, a celebratory gathering, or simply as a sweet treat to enjoy with a cup of tea.
Made with self raising gluten-free flour, these mini sponges promise a fluffy, melt-in-your-mouth experience, ensuring that no one will miss the gluten. The traditional combination of strawberry jam and buttercream brings a burst of flavour that pairs perfectly with the lightness of the sponge. These little cakes are the ultimate in comfort and elegance, proving that gluten-free baking can be just as delicious and satisfying as the original.
These are super easy to make and it’s as simple as putting everything in a bowl and mixing!
Ingridents (for roughly 12 cupcakes)
200g self raising flour (I use the Freee foods)
1/2 tsp baking powder
200g caster sugar
200g unsalted butter
4 large eggs
40ml milk
2 tsp vanilla extract
100g unsalted butter
80g icing sugar
Jam of your choice (I used seedless strawberry)
Preheat the oven to 160
Sieve the flour and baking powder into the caster sugar and mix well.
Add in the first amount of butter (room temperature), eggs, milk and vanilla extract and stir.
Whisk or mix with a wooden spoon well. If the mixture is a tad lumpy that’s fine!
Fill your muffins cases (I used an ice cream scoop for ease) just to above the top.
Place in the oven for 25-30 minutes. They are done when they are golden brown on the top and bounce back when you poke.
Once done, take out the oven and leave to cool.
While they are cooling, mix the remainder of the butter and icing sugar together to make the buttercream.
Cut the cakes in half once cool, spread some buttercream onto the bottom and top with jam. Squish the two halves back together.
Enjoy!!
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