Just because you have an allergy or lifestyle choice, that shouldn't mean that you can't the privilege of enjoying nice food. I know several celiacs and understand their struggle in a world full of delicious desserts and cream-covered cakes that are made with gluten. Because of this, I decided to perfect a lovely gluten-free recipe that suits even those who can eat gluten.
The texture of this cake is that of a usual Victoria Sandwich, and goes down a treat with the whole family.
My older sister, who is gluten-intolerant, came to visit recently and since it was her birthday I made this cake and decorated it with a flower-garden design. Enjoy making this fun and simple recipe!


170g / 6oz butter

170g / 6oz sugar (caster or granulated works fine)

170g / 6oz Doves Farm Gluten & Wheat free Self-raising Flour

3 eggs

splash of milk

For the buttercream icing:

600g /20oz icing sugar

300g /10oz butter

splash of milk

about 1 teaspoon vanilla essence (make sure to check the ingredients for gluten)

* Measurements of icing ingredients are a guide. If you prefer less icing then the rough measurements are 1:2 butter to icing sugar. *


1. Add the butter and sugar to a large mixing bowl. Beat until lightly-coloured and creamy. I use an electric whisk for this to get it nice and fluffy, if you prefer more traditional methods, like using a wooden spoon, these will also work, just make sure all the ingredients are fully mixed.

2.  Weigh the flour and add a tablespoon of it to the butter and sugar mix. Beat until nicely mixed through (this prevents curdling, when the eggs are added).

3. Crack the eggs into a small jug or bowl and whisk them until slightly frothy.
Add a tablespoon of the whisked egg to the large bowl and beat.
Then add a tablespoon of the flour and beat.
Add another tablespoon of egg, beat and add a second tablespoon of flour and beat.
Continue doing this until all the flour and eggs are used up.

4. Add a splash of milk to the batter. The resulting mixture should be just about dropping off the spoon, but not too quickly.

5. Empty the batter into two circular or square tins of size about 20cm.

6. Place the tins in the middle shelf of the oven and bake at 180°C , 365°F or Gas mark 4. Cook for about 15 mins or until cake reaches a golden brown colour.

7. Take the cakes out of the tins and place them on a cooling rack and leave to cool.

8. Whilst the cakes are cooling, beat together the butter and icing sugar to make the buttercream. Add vanilla essence to your taste and milk if it's too solid.

9. When the cakes are cool enough to ice. Spread the butter cream between the cakes and around the top and sides.

10. Top off with whatever decoration you fancy!


Thanks for Reading.

Abby x

Check out my latest post: How To Create Your Ideal Instagram Feed


  1. This looks sooooo yummy! Send me some in the post?

    Sophie xx // One Unique

  2. This made me so insanely hungry! I'm the worst baker on earth but I might give these a go! xox

    1. I am sure you're not that bad! Let me know how it goes!

      Abby x

  3. Beautiful cake Abby! It looks so delicious and my brother is allergic to egg so it’s so lovely to see lots of up to date recipes for lots of people with different allergies! Xx

    1. Thank you! Yeah, I agree. I love finding good recipes to try for my sister!

      Abby x

  4. This looks delicious! I am personally too lazy to bake for myself but if anyone wants to make it for me... I'd be grateful :)

    Rachel |