Best Gluten-free Sponge Cake (GF, DF)

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included
This recipe is an adaptable favourite that really is the best gluten-free sponge cake recipe you’ll try. It is simple and really versatile and can be used as a base for many desserts. Think Trifle, Tiramisu, Victoria Sponge!

Having a gluten-free diet doesn’t mean you have to miss out on your favourite desserts and knowing a few key recipes will really make it a whole lot easier! This is one of those recipes that you can change and adapt to your own tastes.

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included.
I developed this recipe when I was baking for Layered Up Baking and it quickly became my go to recipe. I’ve created many variations and everyone who has tried them has had their own favourite. Mine are Raspberry Victoria Sponge (pictured) and Chocolate Jaffa Cake! Is it tempting you yet??

The sponge’s texture is super light and has the added benefit of being fatless. That’s right – it contains zero butter or oil! It also contains only 7 basic ingredients. Easy.

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included.

One thing to mention is that when it comes to gluten-free baking a mix of flours works best. For this recipe I used Edmonds Gluten Free Plain Flour, which is a mix of maize, tapioca, rice flour and vegetable gum. In the past I have made this sponge using other flour mixes that have included buckwheat and potato flour and these have worked out really well too, so don’t worry if your gluten-free plain flour doesn’t contain exactly the same ingredients.

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included
The recipe below is to make the plain gluten-free sponge with the added option of making the Raspberry Victoria Sponge. For the Raspberry Victoria Sponge you add raspberries into the mixture before baking. This creates a beautiful looking cake when you slice it and the little delectable raspberries that can be seen just scream “eat me!”

NOTE: I doubled the recipe and made two cakes for the Raspberry Victoria Sponge pictured. I also made Coconut Whipped Cream (Dairy Free) for the filling so I have given ingredients and instructions on how to make this too.

Enjoy the best gluten-free sponge cake recipe you will try – it will change you… for the better!

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included.

Best Gluten Free Sponge Cake

Makes one 20cm round cake. NOTE: I doubled the recipe and made two cakes for the Raspberry Victoria Sponge pictured.

Ingredients:

Plain Gluten Free Sponge:
3 eggs separated
1/2 cup gluten-free plain flour
1/2 cup castor sugar
1.5 t cornflour
1/4 t baking soda
1/4 t baking powder (make sure it’s gluten-free)
1/4 t vanilla extract

OPTIONAL Raspberry Victoria Sponge Cake (pictured) ingredients:
12+ raspberries (fresh or frozen to go in cake)
4 Tbsp raspberry jam (to serve)
2 cups whipped cream, greek yoghurt or coconut whipped cream* to serve (dairy free – see ingredients below)
1 cup raspberries (to serve)

*Coconut Whipped Cream ingredients (dairy free option see instructions below):
2 x 400ml cans of coconut cream
1 cup icing sugar
1 tsp vanilla extract

The best gluten free sponge cake. Gluten free, dairy free, only 7 ingredients! Simple and versatile. Raspberry Victoria Sponge option included.
Instructions:
Grease a 20cm round cake tin (a springform tin works well) and line with baking paper. Preheat oven 170C (160C fan)

1. Separate eggs into two bowls (make sure eggs whites are in a bowl big enough to be beaten – they will grow!)

2. Using an electric hand mixer, beat egg whites with half of the sugar on high until stiff – put aside.

3. Add vanilla and the remaining sugar to the egg yolks and beat on high until they become light yellow and thick.

4. Using a spatula gentle fold yolks into whites

5.  Sift flour, cornflour, baking soda and powder into egg mixture 1/4 cup at a time. Keep folding until no traces of flour can be seen.

6. Pour into prepared cake tin (OPTIONAL: gently push raspberries into cake mixture so they are just covered – place them evenly into cake mixture so each slice will contain them)

7. Bake at 170C (160C fan) for 25-30 minutes.  Cake will bounce back when cooked. Remove from oven and let the cake cool in the tin for 10 minutes (it may wrinkle up a bit – that’s normal).  Gently remove and place on a rack to cool. Use in your desired dessert or store in an airtight container in a cool place for up to 2 days.

Coconut Whipped Cream (Dairy Free Option) instructions:

1. Place the cans of coconut cream in the fridge and chill for 24 hours.  We want the cream to solidify and separate from the liquid.

2. When ready to make, open the cans and spoon out the solid cream into a bowl. Pour the remaining liquids into a separate container and refrigerate (can be used for something else).

3. Once you have the cream from both cans in a bowl add the remaining ingredients and mix on high using a hand mixer, until it is thick and whipped. Use as needed.

To Serve: Raspberry Victoria Sponge

If using one cake, carefully slice the cake in half horizontally.  Spread a thick layer of cream, greek yoghurt or coconut whipped cream (dairy free see recipe above) on one half. Gently spread a layer of raspberry jam on top of the cream and top with raspberries. Place the other sponge half on top, scatter with raspberries and dust with icing sugar. Enjoy!

Like this recipe? Let me know by commenting below. Stay up-to-date with the latest recipes and articles by following Isle of Flora on Facebook. Recipe shared on Gluten-free Fridays

Best Gluten Free Sponge Cake
Best gluten-free sponge cake (with Raspberry Victoria Sponge option)
Print Recipe
A simple and delicious sponge cake that makes a great base for other desserts. It is gluten and dairy free and contains only 7 basic ingredients! Simple, adaptable and delicious!
Servings Prep Time
8 slices 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 20 minutes
Cook Time
30 minutes
Best Gluten Free Sponge Cake
Best gluten-free sponge cake (with Raspberry Victoria Sponge option)
Print Recipe
A simple and delicious sponge cake that makes a great base for other desserts. It is gluten and dairy free and contains only 7 basic ingredients! Simple, adaptable and delicious!
Servings Prep Time
8 slices 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 20 minutes
Cook Time
30 minutes
Ingredients
Plain Gluten Free Sponge
OPTIONAL: Additional Raspberry Victoria Sponge Ingredients
Coconut Whipped Cream (Dairy Free Cream Option)
Servings: slices
Instructions
Preheat your oven to 170C (160C fan). Grease a 20cm cake tin and line with baking paper.
  1. Separate eggs into two bowls (make sure eggs whites are in a bowl big enough to be beaten - they will grow!)
  2. Using an electric hand mixer, beat egg whites with half of the sugar on high until stiff - put aside.
  3. Add vanilla and the remaining sugar to the egg yolks and beat on high until they are light yellow and thick.
  4. Using a spatula gentle fold yolks into whites
  5. Sift flour, cornflour, baking soda and powder into egg mixture 1/4 cup at a time. Keep folding until no traces of flour can be seen.
  6. Pour into prepared cake tin (OPTIONAL: gently push raspberries into cake mixture so they are just covered - place them evenly into cake mixture so each slice will contain them)
  7. Bake at 170C (160C fan) for 25-30 minutes. Cake will bounce back when cooked. Remove from oven and let the cake cool in the tin for 10 minutes (the cake may wrinkle up a bit - that's normal). Remove and place on rack to cool. Use in your desired dessert or store in an airtight container in a cool place for up to 2 days. Enjoy!
Coconut Whipped Cream (Dairy Free Option)
  1. Place the cans of coconut cream in the fridge and chill for 24 hours. We want the cream to solidify and separate from liquid.
  2. When ready to make, open the cans and spoon out the solid cream into a bowl. Pour the remaining liquids into a separate container and refrigerate (can be used for something else).
  3. Once you have all the cream from both cans placed in a bowl add the remaining ingredients and mix on high using a hand mixer, until it is thick and whipped.
To serve: Raspberry Victoria Sponge
  1. If using one cake, carefully slice the cake in half horizontally and spread a thick layer of whipped cream, greek yoghurt or coconut whipped cream (dairy free option see recipe above) on one half. Gently spread a layer of raspberry jam on top of the cream and top with raspberries. Place the other sponge half on top, top with more raspberries and dust with icing sugar. Enjoy!
Recipe Notes

A springform cake tin works well for this recipe as the cake is so light you don't want to destroy its texture while trying to get it out of the tin.

For a larger Raspberry Victoria Sponge Cake double the recipe and bake in two 20cm tins - when cooked simple top one cake with the cream filling, jam and raspberries and place the other cake on top. Top with extra raspberries and dust with icing sugar.

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