Gluten-free Dairy-free Victoria Sponge Cake Recipe

A Victoria Sponge is an absolute classic – and sometimes those with a dairy intolerance want cake too! Check out this gluten-free and dairy-free recipe, which makes ample use of the fact it only needs 4 main ingredients.

Dan Lepard's Victoria sponge cake

I use Pure sunflower spread instead of butter, Supernutrients’ coconut sugar (coconut sugar has a markedly lower GI than table sugar), and coconut flour in place of plain flour. I also use Savvy spreads date spread over a strawberry jam filling as the sugar/glucose-fructose syrup content in regular jam is just far too high for me.

images (18)


  • 250g Pure sunflower spread
  • 250g Supernutrients coconut sugar
  • 250g coconut flour
  • 4 eggs
  • 1 tsp vanilla essence

For the filling:

  • Half a jar of Savvy Spreads date spread
  • 6 strawberries, quartered

Need to make this recipe with cups? Take a look at this easy cups to grams converter.


  1. Preheat the oven to 180c and grease and line two cake tins.
  2. Cream together the sunflower spread and the coconut sugar until light in colour.
  3. Add the eggs one at a time, making sure everything is well combined.
  4. Sift in the coconut flour gradually and fold into the mixture.
  5. Add the vanilla essence (if you want a lemon cake, add the rind of one lemon).
  6. Bake for 20-25 minutes or until golden brown.
  7. Turn out the cake tins on a cooling rack for half an hour. Then spoon the date spread on the bottom of one of the sponges and sandwich the other on top. Add a few of the quartered strawberries as well if you fancy some added texture.
  8. Decorate with sifted icing sugar and serveee.

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