One-bowl gluten-free cake recipe

This gluten-free cake recipe is so simple and yet so delicious. It is moist and tender, just as you would expect a Victoria Sandwich cake to be. The best part…

sponge cake with raspberry jam on a cake stand

This gluten-free cake recipe is so simple and yet so delicious. It is moist and tender, just as you would expect a Victoria Sandwich cake to be. The best part is it is done in one bowl and is perfect every time, no matter how good (or bad ;)) your baking skills are.

a piece of sponge cake on a plate and big cake in the background

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.

What to love about this gluten-free cake:

  • Flavour! The cake is airy, light, and absolutely delicious.
  • Gluten-free and no one would guess. Do I need to say more?
  • Quick and easy one-bowl recipe. Simply mix all the ingredients in a food processor or mixer.
  • 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.
piece of cake on a plate

Ingredients

  • Butter, softened, plus a little extra for greasing. Use organic if possible.
  • Organic raw sugar
  • White rice flour, plus extra for dusting the tins
  • Eggs at room temperature
  • Gluten-free baking powder
  • Organic milk
  • Rasberry or any other jam you like
  • Icing sugar to decorate the cake

Is it suitable for Coeliacs?

The recipe uses white rice flour and is naturally gluten-free and so is suitable for coeliacs as are all recipes on A Is For Apple AU. Enjoy!

Can I use any other gluten-free flour?

You can use gluten-free all-purpose flour instead of rice flour. However the other flour varieties such as almond, buckwheat or cocconut won’t work.

Can I make this cake sugar-free?

Short answer is, no I can’t. I do not use sugar in my cooking veru often, but in baking sugar is responsible for moisture in items such as cakes, muffins, brownies. If you want to reduce sugar, you can use fresh berries with fresh coconut cream instead of jam.

How to store/freeze

This cakes will stay fresh for upto 4-5 days in the fridge if stored in an airtight container. You can also slice the cake and freeze it, once again in an airtight container. Take cake pieces out of the freezer 2-3 hours befor serving and defrost them at room temperauture. The cake will be nice and fluffy.

How to decorate

I am not big on decorating cakes and only just dusted some icing sugar on top, but you can do any kind of decoration you like. This cake is quite firm and stable and is a perfect base for any birthday or even wedding cake.

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.

Looking for more easy gluten-free desserts?

Try my easy gluten-free sugar cookies. Or how about some gluten-free jam-drop cookies?

One-bowl gluten-free sponge cake recipe – printable

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sponge cake with raspberry jam on a cake stand

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


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

Description

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


Ingredients

Scale

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


Instructions

  • Grease the cake tins with butter and dust them with some flour. You will need two tins.
  • Place all the ingredients in a food processor and mix until smooth. I use Thermomix, but you can use any kitchen mixer.
  • Divide the mixture between two tins and bake for 20 minutes at 200’C (400’F)
  • Take the cakes out and using a toothpick, check if the cakes are done.
  • Leave the cakes to cool down a little before you transfer them on cooling racks to cool down completely
  • Once the cakes are completely cooled, place 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

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