Delicious and easy one-bowl gluten-free sponge cake.

I have said so many times that I am not a good baker, but today you might start thinking otherwise 🙂 This delicious and easy one-bowl gluten-free sponge cake uses the all-in-one method and is perfect every time, no matter how good (or bad) your baking skills are.

Yes, I know. I have said hundreds of times that I do not bake. However, I love a yummy treat once in a while and I have three boys in the house who, let’s say, don’t mind having a special treat now and then. To get a good quality gluten-free cake is not easy, even though I have to admit that the options are getting better. Still, most of the time you will get a flourless orange cake or chocolate mouse, both not my favorites. So to come up with a gluten-free recipe that is SUPER easy to make and doesn’t require any proper baking skills makes me very happy.

Four reasons to fall in love with this gluten-free cake recipe:

1. Flavour! The cake is airy, light, and absolutely delicious.
2. Gluten-free. Do I need to say more?
3. Quick and easy one-bowl recipe. Simply mix all the ingredients in a food processor or mixer.
4. Versatile:  This delicious gluten-free cake can be filled with any kind of cream, jam, or fruit you like. It is a perfect basic recipe for a birthday cake or any other celebration.

My favorite part about this recipe is that you just put all the ingredients in one bowl or a food processor, whizz, and bake it. Done! If I can do it, you can do it too! And if you don’t have time to bake it now, don’t forget to pin it for later.

This recipe for a delicious gluten-free cake is a keeper!

Here is how to make this delicious and easy one-bowl gluten-free sponge cake.

Delicious and easy one-bowl gluten-free sponge cake.

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★★★★★

5 from 1 reviews

• Author: Elena Elliott
• Total Time: 30
• Yield: 12 serves 1x
• Diet: Gluten Free

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Description

This easy one-bowl gluten-free sponge cake with raspberry jam uses the all-in-one method and is perfect every time. 

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Ingredients

Scale 1x2x3x

150g organic butter, softened, plus a little extra for greasing

150g organic raw sugar

170g rice flour, plus extra for dusting the tins

3 eggs at room temperature

1 tbsp gluten-free baking powder

1 tbsp of organic milk

Rasberry or any other jam you like

Icing sugar to decorate the cake

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Instructions

Start by greasing and dusting the cake tins. You will need two.

Put all the ingredients in a food processor and mix until smooth.

Divide the mixture between two tins and bake for 20 minutes at 200’C (400’F)

Take the cakes out and cool them on a cooling rack.

When cooled, put one cake on a cake stand or flat plate and spread jam over it. Put the second cake on top of the jam and dust with some sugar icing. 

Enjoy!

 

Notes

You can enjoy it straight away, but it will be easier to cut the cake when it has been chilled in the fridge for a little while.

• Prep Time: 10
• Cook Time: 20
• Category: Cake
• Method: Baking

Keywords: gluten-free cake, gluten-free sponge cake