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Gluten free sponge cake recipe

Gluten free sponge cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes

This is a large round gluten free sponge cake, which is perfect for a celebration cake or 'just because'!

29 people made this

IngredientsMakes: 1 (25cm) round cake

  • 300g gluten free self raising flour
  • 300g gluten free plain flour
  • 4 teaspoons gluten free baking powder
  • 600g Stork® margarine
  • 600g caster sugar
  • few drops vanilla extract
  • 8 medium eggs
  • 4 tablespoons of milk

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat the oven to 180 C / Gas 4. Double line a 25cm (10 in) round cake tin with baking parchment.
  2. Sift the flours and baking powder into a bowl.
  3. Place the margarine, sugar and vanilla extract into a separate bowl and mix together.
  4. Gently whisk the eggs and milk together.
  5. Combine all the ingredients together and mix until nice and creamy.
  6. Pour the mixture into the cake tin and cover with a loose layer of parchment to help prevent burning.
  7. Place in the middle of the oven and bake for 1 hour and 30 minutes, or until the cake tests done. Poke a spatula or skewer into the centre of the cake; if it comes out clean your cake is done.
  8. Leave to cool for about 20 minutes before turning out onto a cooling rack. Decorate as desired.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I added 1/4 cup of applesauce to substitute for one of the eggs (I only had 2 eggs in the fridge)! I wanted to make a coffee sponge cake, so omitted the milk and added coffee instead Worked out well, didn't rise as much as I would have liked, but I think the cake tin I used was too big. Would make this again, a nice cake .-04 Jan 2015

Gluten Free Vanilla Cake

While I&rsquom not gluten free myself, I get a lot of request for gluten free recipes on social media. That&rsquos why I&rsquom sharing this gluten free vanilla cake recipe!!

I used to think that gluten free baking was super intimidating, but there are so many wonderful gluten free flour blends out there nowadays!! They make gluten free baking so much more approachable.

If you didn&rsquot tell me that this cake was gluten free, I&rsquod have no clue. The texture and taste are just like a regular vanilla cake!!

Whisk together with an electric whisker, the eggs, vinegar, and sugar.

It will take 4-5 minutes for the eggs, vinegar, and sugar to form stiff peaks.

Add the egg yolks, fold the yolks in nicely. Do not whisk.

Add the rice flour slowly to this mix. Fold the flour in. No need to add the flour at one go, do it in installments.

Now add the cornflour. Fold the cornflour in.

Now mix the milk, the vanilla essence, and the oil together in a small bowl. Fold this mixture in the cake batter.

Transfer the cake mix to a greased cake pan. Preferably the one with a removable rim and base.

Bake at 150 C for 30 minutes.

After 30 minutes increase the temperature to 170C. Bake for 5 minutes.

Plz, note it may take more time too. This totally depends on your oven, different ovens take different baking time. The trick is when you see the top browning, think the cake is. nearly done.

Gluten Free Sponge Cake Recipe

Make it as an every-day treat or as a celebration cake.  Use it to make a traditional Victoria Sponge cake (filled with jam and butter icing) or as little individual cupcakes whose decoration is only limited by your imagination.

The photograph shows this recipe made into small individual Victoria sponge cakes.  The smaller cake quantity will make between 8 to 10 small cakes.

This simple recipe is easy to follow and includes different decoration tips which you can find at the bottom of this page.  There are also notes on how to adapt it to be lactose free.

It is great fun to make with children and there is no greater joy than watching a child who needs gluten free food being able to make and eat cake like all their friends.

When making gluten free recipes following a few simple rules will ensure your gluten free sponge cake stays gluten free, we have some easy to follow tips on our Avoiding Gluten page. 


These quantities will make a large 8” cake.  To make a smaller cake you can simply halve these quantities.  For example use 5 oz (150g) of butter, 5 oz (150g) sugar, 3 eggs etc.

10 ¼ oz (300g) butter or vegetable spread* (my favourite is sunflower spread). 

10 ¼ oz (300g) self raising gluten free flour

For the butter icing filling (make more if you are going to use this to decorate the top as well)

1 ¾ oz (50g) butter or vegetable spread*

Jam (raspberry or strawberry work well)

Lactose free version

* To make a lactose free cake, make sure you use a vegetable spread that specifies that it is dairy and lactose free.  Some vegetable spreads include buttermilk making them unsuitable for those who are lactose intolerant.

** To make a lactose free cake, replace the milk with cold black tea or natural fruit juice.  Note that if you use fruit juice this could flavour the cake.

Method - cake

  1. Pre heat oven 350⁰F, 180⁰C (160⁰C fan oven).
  2. Line cake tin with baking parchment or grease bottom and sides of cake tin with extra butter/vegetable spread*.  If you are making small individual cakes, place cake cases on a bun pan or muffin pan baking tray.
  3. Mix the sugar and butter/vegetable spread*.  If you are using butter make sure it is at room temperature otherwise it may be too hard to mix.
  4. Sieve the flour.
  5. Add 3 eggs and half the sieved flour to the sugar and butter mixture and mix well.
  6. Add the remaining eggs and flour and mix well making sure all the ingredients are blended together.
  7. Add small quantity of milk** enough to make the mixture sloppy but not so much that it starts to separate. If it does separate simply add a little bit more flour until it comes together again.
  8. Pour mixture into tin and place in the oven.
  9. Bake for 50 minutes for one cake, 20 minutes if you are making small cakes.  Test the cake(s) with a cake tester. The cake is ready when the top is firm to the touch and the tester comes out clean. The cooking time can vary for different ovens.
  10. For a single cake - carefully remove the cake from the tin and cool on a cooling tray.  For small cakes – carefully lift the cakes, in their cases, onto a cooling tray to cool.

Method - butter icing

  1. Sieve the icing sugar.
  2. Add it to the butter/vegetable spread* a little at a time until all the icing sugar have been added and it is thoroughly mixed. 
  3. If the consistency is too thick you can loosen it by adding a little milk**. 
  4. You will probably have to do this if you are going to pipe this icing

Decorating the cake - Victoria Sponge

  1. Cut the cake(s) in half horizontally.
  2. Spread the jam onto one of the cut sides and pipe or spread the butter icing  onto the other cut side.
  3. Sandwich the cake(s) back together again.
  4. Dust the top with sieved icing sugar (optional).

Additional decorating ideas 

Decorate the top with water icing.

 You can addਏood colouring to some of the water icing to add colour.  

You can also use butter icing to add designs to your cake.  

We have added cocoa to our butter icing used on this cake and piped a warm welcome for a new born baby.

Make additional butter icing and pipe it onto the top of your cakes.  

Alternatively replace the jam filling with fresh fruit and decorate the top with whipped cream and prices of fruit.  

Mix (sieved) icing sugar and cold water to make the quantity and consistency of icing you need. 

Using lemon juice rather than water will give your cakes a zingy lemon flavour.

Gluten Free on a Shoestring: “This gluten free sponge cake is light and airy, and so simple to make. Serve it with fresh whipped cream and strawberries on a hot day. It’s perfect for Memorial Day, or any day!” Get the recipe.

The Kiwi Cook: “This deliciously simple, not to mention gluten-free, recipe comes from Chelsea Sugar and, like my other favourite cake – lamingtons – basically comprises eggs and cornflour (corn starch). As you can imagine, the sponge is incredibly light – so light, in fact, that you really only want to assemble it just before serving.” Get the recipe.

Victorian Sponge Cake Gluten Free Recipe

This month marks the one year anniversary of my food blog. What started as a fun side hobby between school drop off and pick up times quickly developed into a full blown passion for food styling and photography. What a delicious and exciting journey the past 12 months have been.

To celebrate my blog’s first birthday I decided to go back to basics and bake the quintessential celebration cake – a classic gluten free Victorian Sponge Cake with Jam & Cream. What’s not to love about soft as a cloud spongey layers sandwiched together with lashings of whipped cream and homemade jam?

The key to a great sponge cake is air, lots and lots of it. You need to work quickly and gently to ensure you incorporate as much air as possible in each stage of the baking process. Sponge is quite a simple cake to master and perfect for those new to baking as there are only a few pantry staple ingredients and simple rules to follow.

My three essential tips are-

  1. Ensure your eggs are at room temperature because cold eggs will not incorporate as much air as room temperature eggs.
  2. Triple sift your flour to guarantee a light and fluffy texture. Don’t skip this step it is critical.
  3. Very gently fold the flour through the batter one third at a time using a thin rubber spatula to retain air and distribute the flour evenly. To begin with just fold through a tablespoon of flour at a time to make it easier to incorporate into the batter. As you are folding ensure you are scraping the bottom of the bowl as the flour tends to sink to the bottom so you need to catch the flour to avoid flour clumps in your sponge.

This gluten free recipe will quickly become your new favourite basic birthday sponge cake recipe. All you need to do now is put the kettle on and bookmark under ‘tried and tested family classic’. Enjoy!

Recipe Summary

  • 2 eggs
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon quinoa flour
  • 1 tablespoon sorghum flour
  • 1 tablespoon millet flour
  • 1 tablespoon olive oil
  • 1 tablespoon peanut butter, or more to taste
  • 1 ½ teaspoons butter
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract

Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.

Note that the beauty of this cake is the way it rises! Be vigilant about mixing just right to ensure you reach maximum height! If you’re adding fresh cream to the final cake, keep it separate from the royal icing (cream interferes with the binding that makes eggs light and fluffy when whipped and can cause egg whites to flop) and be sure to avoid thickened cream with gluten containing thickening agents! This recipe does contain raw egg whites, so please be careful to handle food correctly.

Gluten free sponge

  1. Beat egg whites until firm
  2. Gradually add sugar and beat until very stiff and sugar has dissolved
  3. Remove from mixer
  4. Add yolks and cut them through the mix with a spatula until thoroughly combined. Avoid heavy “beating” as this will reduce the “fluffiness” of the birthday cake.
  5. Sift flour cornflour and baking powder together 3 times! (Don’t cut corners here, this makes a lovely even cake)
  6. Gently cut into the egg mix with your spatula, about a tablespoonful at a time making sure there are no clumps
  7. Divide between 2 8 inch round tins and pop in a preheated moderate oven (180c) for 15 to 20 mins
  8. Sponge should be golden brown and starting to pull away from the sides.

Gluten free royal icing

Royal icing is best used straight away. It’s quick and simple to make and gives your cake a “glossy” shiny appearance. Prepare the morning of the birthday party to avoid refrigerating overnight. If you must store overnight, place cling film over the bowl and press down until the surface of the icing is completely covered with no air pockets. This will stop “crusty” tips forming on the icing.

  1. In an electric mixer, combine egg whites, cream if tartar and sugar on low until sugar is dissolved.
  2. Beat on medium high until the royal icing is thick and glossy
  3. Drop a “dab” onto a clean plate and turn the plate on its side. If the icing doesn’t move, it’s ready!
  4. If desired, you can divide the icing and add a little gluten free food colouring at this point.
  5. Smooth over the completely cooled cake using a broad knife or spatula. Royal icing is excellent for creating textures – you’re only limited by your imagination (and the number of times you can stand hearing “is it ready yet mum”).

We love it when everyone can feel included and special. Just because your child has food intolerance, doesn’t mean they should miss out on big childhood memories. This gluten free birthday cake recipe is an affordable option that’s so simple even a terrible baker can make it! We’re always looking for dairy free, gluten free, egg free, sugar free and other “free foods” to share with our community. If you’re a mum with a special eater, please do send us your best recipes to share!

Thanks to Nanna Lefty for this recipe. Nanna Lefty is mum to three, gran to 9 and great-grandma to 3 more. And they all love a slice of her gluten free birthday cake!

Corn Flour Sponge Cake (Gluten-Free)

This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. Also, with sponge cakes, eggs should be at room temperature, not straight from the fridge. Sponsor (A12):
Corn flour Sponge
4 eggs
½ cup castor sugar
1 cup corn flour

Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition. Sift corn flour three times, then sift corn flour over egg mixture. Gently fold flour into egg mixture. Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested.

Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.

Gluten Free Sponge Cake Recipe

Sponge cakes are with us almost since the beginning of time. Well, or at least time worth remember by cake standards. There was time when cakes weren&rsquot much of a big deal really.

Sure, nobody was aware of their ignorance then and they were happy in their lemon drizzled pound cake world.

Luckily there are always some daredevils who aren&rsquot constrained by society boundaries and seeking to be different in one way or another. This is how sponge cake have risen from a thin crispy biscuit thing into something much fluffier.

The sponginess was achieved simply by beating the egg whites and the egg yolks separately into a light foam and folding the other ingredients into them carefully just like today. Just imagine what could have been in the mind of the first pastry chef who made this without the help of a kitchen robot.

It was like discovering America for Christopher Columbus. They both knew there is something at the end of that voyage but had no clear idea what it would be. To be completely honest, probably neither of them were complete bonkers without any clear idea about their craft got lucky.

People who spend their life mastering one profession have clear understanding in their limitations and their otherwise wild looking experiments are just the next logical step in an evolving world.

Columbus knew by his experience that despite the popular belief of his time about the Earth being flat, it is in fact round, thus he had a chance to arrive somewhere without falling down on a waterfall at the end of the world.

The same was true to Alfred Bir who at the beginning of the XIX. Century discovered the baking powder thus paving the way to heights that were unknown in baking before. Well, at least unknown without yeast and the sour dough associated with it but that&rsquos a slightly different story.

We aren&rsquot making a yeast leavened thing here, that even if it&rsquos utterly delicious, can&rsquot be called upon as a great invention of mankind. After all it&rsquos just wet flour gone bad.

We are harnessing the knowledge of mankind here while taking it a step furthered by tailoring to not just our but to the society&rsquos needs. Well, at least to the gluten free society as not everyone is keen to have gluten free things however this cake is actually so much healthier than a regular sponge cake.

Generally speaking, going gluten free for those who aren&rsquot gluten allergic or sensitive will bring no health benefits. Specially not if going gluten free only means swapping the good old gluten filled recipes to something equally bad or even worse gluten free ingredients.

Like who knows what those five extra ingredients, that is supposed to substitute white flour, will do to us if there isn&rsquot any research or study about them as never been tried before.

Luckily, this cake is not in the fake healthy gluten free category. It is a type of cake that&rsquos actually good for us as using gluten free ingredients without making an effort to do so. Or in other words naturally being gluten free.

Using natural ingredients, like nuts instead of any kind of flour and some banana to sweeten the cake, will create the same sponginess as before because, unlike with yeast, the leavening agent here is still the eggs that will create the necessary structure while a bit of baking powder raise our creation into heights unimaginable without the prowess of mankind.


  • 5 Eggs (separated)
  • 2 Bananas (ripe)
  • 7 oz / 200g Nuts of preference (ground)
  • 1 teaspoon Baking powder (follow instructions on packaging)

Kitchen utensils

  1. Grind nuts and add baking powder.
  2. Separate eggs.
  3. Beat egg whites until hard peaks form.
  4. Beat egg yolk until it gets a yellowish color.
  5. Mash bananas and mix it with the yolks and ground nuts.
  6. Carefully fold in egg whites.
  7. Pour the mixture into a tray and put it in the 350°F / 180°C preheated oven for 40 minutes to bake.
  8. Put it on a cooling rack to cool down.
  9. Serve it with custard and some chocolate sprinkle.


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