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GF/DF Victoria Sandwich Cake

I'm a huge fan of the iconic British home-baking expert, Mary Berry. And nothing says the classics of British baking like Mary Berry's Victoria Sandwich Cake. For this version, though, I have adapted the recipe to be both gluten-free and dairy-free. 

VictoriaSandwichCakeWebsitePic.jpg

Ingredients:

For the Cake:

  • 1 cup + 1 Tbsp dairy-free vegan “butter”, softened but not melted

  • 1 cup + 2 Tbsp granulated sugar

  • 4 extra-large eggs

  • 1 ¾ cups gluten-free 1-to-1 flour blend

  • 3 ½ tsp baking powder

  • ½ tsp salt
     

For the Filling:

  • 1 can full-fat coconut milk or coconut cream

  • ¼ cup icing sugar, sifted

  • ½ tsp vanilla extract

  • 4 Tbsp strawberry or raspberry jam
     

For Decorating the Cake:

  • 1 Tbsp icing sugar (for decoration)

  • Fresh fruit (optional)
     

Directions:
 

Refrigerate the can of coconut milk for at least 8 hours. (Putting it in the fridge the night before you want to make the cake works well.)
 

The next day, preheat your oven to 350 degrees Fahrenheit. Lightly grease 2 round cake pans, either two 8” pans or two 9” pans. (Note that if your pans are 9”, your cake will be thinner than if you use 8” pans.) Line the bottoms of each of the pans with a disc of parchment paper, cut to fit.
 

Measure all the cake ingredients into a large bowl. Beat for about 2 minutes with an electric mixer until the batter is smooth and light in color. Divide the mixture evenly between the 2 pans and level the surface of the batter.
 

If using 8” pans, bake for about 25 minutes. If using 9” pans, bake for about 23 minutes. In either case, the cakes should be golden in color and well risen. (Hint: If the cakes are shrinking away from the sides of the pan, they’re done.)
 

Let the cakes cool in the pans for about 5 minutes. Turn them out of the pans and peel off the parchment paper. Finish cooling the cakes on a wire rack.
 

While the cakes are cooling, make the filling.
 

Carefully remove the can of coconut milk from the fridge. Do not shake the can!

Open the can and pour off the watery liquid. There should now be a solid mass of coconut milk/cream in the bottom of the can. Scoop the solid mass into a bowl. Add the icing sugar and vanilla.
 

Using either a stand mixer or hand mixer with a whisk attachment, whip the contents of the bowl on high speed for about 2 minutes until the cream is thick and fluffy.
 

When the cakes are cool, sandwich them together with the jam and coconut whipped cream. Sift 1 Tbsp icing sugar over the top to finish. Cut the cake into wedges to serve.
 

This recipe makes 6-8 servings.

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