Easy gluten-free sponge cake recipe

This gluten-free sponge cake recipe is so simple 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.

Gluten-free sponge cake – one bowl recipe

If you are looking for a perfect gluten-free birthday cake, gluten-free Christmas cake or any gluten-free celebration cake for that matter, you know it 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. And this is why I came up with this cake recipe that is SUPER easy to make and doesn’t require any proper baking skills. 100% gluten-free of course.

What to love about this gluten-free sponge cake:

My favorite part about this gluten-free recipe is that you just put all the ingredients in one bowl or a food processor, whizz, and bake it. Done! It is absolutely foolproof. If I can do it, you can do it too! Furthermore, this cake is:

• Delicious! This sponge cake is airy and light.
• Kid-friendly. Kids love this cake and this is why it is absolutely perfect for kids’ birthdays’ party.
• Budget-friendly. This cake requires only very few basic ingredients.
• Gluten-free and no one would guess.
• Quick and easy one-bowl recipe.
• 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 gluten-free birthday cake, Christmas cake or any other celebration.

Ingredients for gluten-free sponge cake

• 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
• Raspberry, strawberry or any other jam you like
• Icing sugar to decorate the cake

See the full ingredients list in the recipe card below

How to make gluten-free sponge cake

• Start by greasing the cake tins with butter and dusting 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. If using Thermomix, mix on speed 5 for 7-8 seconds.
• Divide the mixture between two tins and bake for 30 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 to 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 it with some sugar icing or cream cheese. Enjoy

Is this sponge cake suitable for Coeliacs?

This sponge is 100% gluten-free. The recipe uses white rice flour and is naturally gluten-free and so is suitable for coeliacs or people with gluten intolerance as are all recipes on A Is For Apple AU. Enjoy!

What other gluten-free flour can I use?

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

Can I make this gluten-free cake sugar-free?

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

How to store the gluten-free cake

This sponge cake will stay fresh for up to 4-5 days in the fridge if stored in a cake dome or an airtight container.

You can also slice the cake and freeze it in a freezer-safe container. Take cake pieces out of the freezer 2-3 hours before serving and defrost them at room temperature. The cake will be nice and fluffy.

How to decorate the sponge cake

This cake is quite firm and stable and is a perfect base for any birthday cake or even a wedding cake.

I like decorating it with cream cheese and maple syrup mix. It is very easy and looks modern and delicious.

Looking for more easy gluten-free desserts?

One-bowl gluten-free sponge cake recipe

Gluten-free sponge cake in one bowl

Elena Elliott

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

5 from 5 votes

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Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

20 minutes mins

Total Time 1 hour hr

Course Cake

Cuisine European

Servings 12 serves

Ingredients

  

1x2x3x

• 300 g organic butter softened, plus a little extra for greasing
• 300 g organic raw sugar
• 340 g rice flour plus extra for dusting the tins
• 6 eggs at room temperature
• 2 tbsp gluten-free baking powder
• 2 tbsp of organic milk
• Rasberry or any other jam you like

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 30 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

THIS RECIPE WILL YIELD TWO SPONGE LAYERS.

The cake will be easier to cut after it has been chilled in the fridge for a little while.

Keyword gluten-free cake, gluten-free sponge cake

Tried this recipe?Let us know how it was!