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

sponge cake with raspberry jam on a cake stand

5 from 1 reviews

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



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


  • 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


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.

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