Any excuse for cake!

I really don’t need much of an ‘event’ for it to demand cake! So we are embracing Valentines Day and baking THE BEST gluten-free Victoria Sponge cake.

I’ve tried many a gluten-free cake recipe and after much cursing and many of them going straight into the bin I’ve found the easiest and yummiest gluten free cake to bake. Found on the Doves Farm website. Thank you! I think the secret is to use baking margarine rather than butter as it makes the sponge so much lighter.

So as today is all about lovey-stuff I’m going to share my love of cake with you here:


3 eggs (weighed)
Gluten-free self-raising flour (same weight as the eggs)
Margarine (same weight as the eggs)
Caster sugar (same weight as the eggs)
4 Tbsp Jam (I’ve gone for no added sugar strawberry jam to try and cancel-out the whipped cream I’ve also added in the middle)


Pre-heat oven to 170°C
Weigh your eggs (out of the shells)
Measure exactly the same weight in gluten-free self-raising flour, caster sugar and margarine.
Put all ingredients into a bowl.
Mix on medium speed until lump free and you have a creamy consistency.
Grease and line two 7″ cake tins.
Bake in oven for 20 minutes or until golden brown.
Take sponges out of tins and allow to cool.
Spread jam (and cream) on the top of one of the cakes and then add the other cake on top.
I then used sifted icing sugar around a heart shape on top to create a Valentine theme.
Cut yourself a huge slice and enjoy with a cup of tea!

img_3085Happy Valentines Day! xx