

Gluten Free Sponge Layer Cake
About this recipe:
Avoiding dairy, egg, gluten, nuts and wheat can be daunting when it comes to baking. We created this as a special diet birthday treat and simply dusted it with icing sugar although you could add your favourite icing. You may also like to try our Gluten Free Vegan Victoria Sponge.
Equipment:
18cm/7” deep round cake tin, plate, mixing bowls, electric beater or food processor
Ingredients:
Sponge Sandwich
half a ripe banana
125g caster sugar
6 tbsp sunflower oil
1 tbsp vanilla extract
150g FREEE Self Raising White Flour
4 tbsp water
oil, for tin
Filling and Topping
4 tbsp jam
1 tsp icing sugar
Method:
180°C, Fan 160°C, 350°F, Gas 4
Gluten and Wheat Free Sponge
- Pre-heat the oven.
- Rub some oil around the inside of an 18cm/7” deep round cake tin or insert a baking liner.
- Peel and mash the banana on a plate.
- Put the sugar, oil and vanilla into a large bowl and beat together until light and fluffy or do this in a food processor.
- Add the flour and water and mix well.
- Beat the mashed banana into the mixture.
- Tip the mixture into the prepared cake tin and smooth the top.
- Bake for 30-35 minutes.
- Turn the sponge out onto a wire rack and leave to cool.
Filling and Topping
- Using a bread knife, carefully slice the cold sponge in half horizontally.
- Gently lift the top off half off.
- Spread the bottom half of the sponge with jam.
- Re-place the top sponge half.
- Sieve the icing sugar over the top of the cake.
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Mrs Best
Hi, I made this cake a week or so ago as a trial for my daughter's 18th birthday cake. She is a coeliac, allergic to eggs, dairy, soya, and almonds, so as you can imagine it has been a very taxing trying to find a birthday cake recipe... however, this recipe turned out to be the closest thing to cake she had tasted in a long time (she hasn't had a decent birthday cake since she was 13) The texture is perfect, the only thing I would say is we're not too keen on the taste of the banana in the cake, so was wondering if you had any suggestions? How much does half a banana weigh? (as they are all different sizes). I have read previous reviews, but would like to stick with using the banana... is there something we could add to take away the taste? Is it possible to use an under ripe banana instead, or does this recipe rely on a ripe banana for texture and rising? Or could we use unsweetened applesauce instead, or would that have an effect on the rising of the cake, the texture and it turning golden brown? I would really appreciate it if you could answer all, if not most, of my questions. I do apologise for the long review; I am so desperate to find a sponge cake recipe before my daughter's birthday that tastes close to the real thing. Thank you very much in advance and I hope you can help.
Reviewing: Gluten Free Sponge Layer Cake
M Stamatiu
I've baked this several times and sadly failed. I can't use bananas due to allergies. I used applesauce in one and chia seeds in another. What am I doing wrong. It's a bit too sweet, so will use less sugar if I attempt it again. I'm desperate for a cake to work HELP!
Reviewing: Gluten Free Sponge Layer Cake
PG
I don't understand the other reviews. I followed the instructions and the cake didn't rise at all. It ruined my daughter's birthday cake.
Hi, with regards to your query; due to the nature of this cake and without the addition of baking powder and eggs, the only rise should be from the raising agents contained within our Self Raising Flour and also the bananas which will in turn help for a deliciously moist cake. Many thanks, Doves Farm.
Reviewing: Gluten Free Sponge Layer Cake
Mrs Elina Jakubaneca
I am using this recipe to make excellent cupcakes. It is a very good base to add different flavors.
Reviewing: Gluten Free Sponge Layer Cake
Miss Aine Byrne
Is there a simple way to figure how much ingredients I need to make this for a 9"square tin
Reviewing: Gluten Free Sponge Layer Cake
Ms Enid Colyer
Love this recipe although it is too sweet. I use less sugar - about 80 or 90g. I use it as a base for different flavours and it works well. I use 2tbsp soya milk in place of 2tbsp of the water for a richer flavour. Also substitute 50g of the flour with cocoa powder, adding half a teaspoon of gluten free baking powder and adding 2tbsp more soya milk.
Reviewing: Gluten Free Sponge Layer Cake
Mrs Maggie Lysaght
Hi there, my daughter is not meant to be having any additional sugar in her diet, along with no gluten/dairy/egg white or yeast....I would love to make her a nice sponge but substituting the sugar for a suitable sweetener or maybe more banana? Any ideas would be gratefully received! Thanks.
Reviewing: Gluten Free Sponge Layer Cake
Ms Rachel Ng
Hi there, I was wondering how much liquid to use instead of the banana. I am hoping to replace the water with a cherry liquor. Thanks
Reviewing: Gluten Free Sponge Layer Cake
Mrs Kathleen Jitjarak
Is this soya free too please?
Reviewing: Gluten Free Sponge Layer Cake
Miss Emily Mcgall
I'm going to try this recipe this weekend but only have GF plain flour, please could you advise how much bicarb and baking powder I would need to add? Thanks!
Reviewing: Gluten Free Sponge Layer Cake
Miss Lisbeth Shaw
I tried this last night without banana and with extra water instead - it was VERY sweet. But it did work. Can it be frozen?
Reviewing: Gluten Free Sponge Layer Cake
Mrs Caroline Frost
I see a banana is added to this cake. Surely the cake does not then taste like a Victoria sponge but a banana cake? I wanted a recipe which is purely a vanilla flavour, is this one OK?
Reviewing: Gluten Free Sponge Layer Cake
Mrs Mia Kesa
It works! Delicious! I used it with the DF wheat self raising and it really was a yummy cake! Served with organic raspberry jam & soy cream...!!!
Reviewing: Gluten Free Sponge Layer Cake
Mrs Morag Campbell
Very easy to make with excellent results. I too was surprised at the amount of vanilla extract used but it is delicious and moist.
Reviewing: Gluten Free Sponge Layer Cake
Mrs Elna Harris
Sorry I have just realised I typed 2 tablespoons in my previous review. This was because I made double the quantity of mixture.
Reviewing: Gluten Free Sponge Layer Cake
Mrs Elna Harris
I made this cake today and it tastes excellent but I was a little surprised to see how much vanilla extract was used in the recipe. Is this correct, 2 tablespoons? It was easy to make which is always a bonus! :)
Reviewing: Gluten Free Sponge Layer Cake