Gluten-Free Sponge Cake with Lemon and Berries
Treat yourself this summer to this Gluten-Free Victoria Sponge Cake with Lemon and Berries, a light and simple dessert using a combination of fresh summer flavors. This gluten free sponge cake has a strawberry jam layer in between along with sweet summer berries. This recipe is adapted from the Victoria Sponge Cake featured in the Gluten Free Cookbook by Fiona Hunter. My version uses fresh lemon – juice and zest plus a little dried thyme. This gluten free victoria sponge cake is easy to make and perfect for summer celebrations (or anytime.)
Original Post: August 2023 | Post Updated: August 2026
While I love me some peach desserts like my Stone Fruit Galette, Gluten Free Peach Crisp, and Mini Peach Cobbler , I totally have to take advantage of all the berries while they are in season. This cake uses strawberries and blueberries but you can add a mix of fruit similar to this Fruit Pizza Without Cream Cheese.
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Why this recipe works
- Bright summer flavors. Fresh lemon, hint of thyme, mixed berries and strawberry jam is a refreshing combination without being too sweet.
- Versatile. This gluten free sponge cake be adapted seasonally to whatever fruit is available.
- Perfect for entertaining. This tender crumb cake is good for all occasions such as Easter, Mother’s Day or anytime!
- Simple to make. No frosting needed- just a dusting of powdered suagr finishes off the elegant presentation.
Ingredients you’lll need
- Eggs.
- Sugar.
- Fine sea salt.
- Gluten-free all purpose flour.
- Xantham gum, see note below.
- Baking powder.
- Unsalted butter.
- Dried thyme. If adding dried thyme to a cake feels a little unexpected, you can simply leave it out. The cake will still be delicious without it- as I’ve made it both ways.
- Lemon. Both juice and the zest are needed.
- Strawberry jam. Any jam works or use my Strawberry Preserves Without Sugar.
- Berries. Both strawberries and blueberries.
How to make Gluten Free Sponge Cake
Step One: Start with preheating the oven to 350 degrees F. Grease each cake pan and line with parchment paper.
Step Two: Add the flour, baking powder and salt to a large bowl. Stir and set aside.
Step Three: Add the softened butter and the sugar to the bowl of a stand mixer. Using the paddle attachment, cream for about 3-5 minutes on medium speed. Then add the eggs into the cake batter, start with one and make sure it’s incorporated and then add the other.
Step Four: Add the flour and other dry ingredients, then add the lemon juice and lemon zest. Mix gently for another minute. Then fold in the dried thyme if using.
Step Five: Divide the batter between the 2 prepared pans. Make sure the batter is evenly distributed. Place it in the oven and bake for 25 minutes or until golden brown. When done, remove from the oven and let them cool for about 10-15 minutes on a wire rack. Peel away the parchment.
Step Six: Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top. Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries. Gently press down and join the cakes together. Dust the top of the cake with powdered sugar and add remaining blueberries and strawberries on top. Garnishing this gluten-free lemon cake with thyme leaves is a sophisticated finish.
Storing
Store any leftover sponge cake in an airtight container in the fridge for up to 3 days. This cake container works the best.
Helpful tips
- This recipe calls for xanthan gum but if your gluten free flour already has it mixed it, then omit the xanthan gum. The best gluten free flours I have use are Trader Joe’s Gluten Free Flour or Bob’s Red Mill 1:1 Gluten-Free flour blend. (both of these contain xanthan gum)
- If adding dried thyme to a cake feels a little unexpected, you can simply leave it out. The cake will still be delicious without it- as I’ve made it both ways.
- You can always create your own gluten free flour using flours such tapioca starch, coconut flour, rice flour, oat flour or potato starch. Using an already premade flour mixture always give me the best result.
- This is the perfect dessert to bake off the night before and let it cool completely. Then cover it in saran wrap to assemble the next day if needed.
Serving suggestions for this Gluten Free Victoria Sponge Cake
- This is one of the best cakes since it so versatile. I like to use strawberry jam, raspberry meringue, and for that extra lemon punch- lemon curd. Whipped cream topping is quite delightful on top and also a scoop of ice cream on the side.
- Fresh lemon zest can be added on top or you can use lemon extract. (fresh lemons is always the best though) This can also be made into a simple Blueberry Lemon Cake by omitting the strawberries and strawberry jam.
- Cocoa powder can be added along with a splash of milk and vanilla extract if you want to make a chocolate cake similar to this Gluten Free Chocolate Strawberry Cake.
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Gluten-Free Victoria Sponge Cake with Lemon and Berries
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Equipment
Ingredients
- 3 large eggs room temp
- 3/4 cup white sugar
- 1/2 teaspoon fine sea salt
- 1 1/4 cup gluten free all purpose flour see notes at bottom
- 1 teaspoon xantham gum see notes at bottom
- 1 teaspoon baking powder
- 1 1/2 sticks butter unsalted, room temp
- 1 teaspoon dried thyme
- 1 large lemon zest and juice from the lemon
- 1/4 cup strawberry jam
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F. Grease and also line the cake pans with parchment paper.
- In a bowl, add the flour, salt and baking powder. Stir and set aside.
- With a paddle attachment, add the softened butter and the sugar to your stand mixer. Let it mix for about 3-5 minutes.
- Add the eggs into the batter, start with one and make sure it's incorporated and then add the other.
- Add the flour mixture, then add the lemon juice and lemon zest. Mix for another minute. Then fold in the dried thyme.
- Divide the batter between the 2 pans. Make sure the batter is evenly distributed.
- Place it in the oven and bake for 25 minutes.
- When done, remove from the oven and let them cool for about 10-15 minutes.
- Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top.
- Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries. Gently press down and join the cakes together. Top with additional blueberries and strawberries and sprinkle some powdered sugar.
Notes
- This recipe calls for xanthan gum but if your gluten free flour already has it mixed it, then omit the xanthan gum. The best gluten free flours I have use are Trader Joe’s Gluten Free Flour or Bob’s Red Mill 1:1 Gluten-Free flour blend. (both of these contain xanthan gum)
- If adding dried thyme to a cake feels a little unexpected, you can simply leave it out. The cake will still be delicious without it- as I’ve made it both ways.
- You can always create your own gluten free flour using flours such tapioca starch, coconut flour, rice flour, oat flour or potato starch. Using an already premade flour mixture always give me the best result.
- This is the perfect dessert to bake off the night before and let it cool completely. Then cover it in saran wrap to assemble the next day if needed.
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
I love this cake! I filled mine with blueberries only and my family enjoyed it.