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You are here: Home > Recipes > Gluten & Wheat Free Sponge Layer Cake

Gluten & Wheat Free Sponge Layer Cake

Doves Farm recipe

Our recipe

Avoiding dairy, egg, gluten, nut and wheat ingredients can be daunting when it comes to baking. This sponge layer cake is the answer and could be iced for a birthday cake.

Customer rating: CakeCakeCakeCakeCake 4 customer reviews

Servings

Unit of measurement

Ingredients

125 gCaster Sugar
6 tbspsSunflower Oil
1 tbspVanilla Extract
0.5 Ripe Banana
150 gGluten Free Self Raising Flour
4 tbspsWater
1 tspOil
2 tbspsJam
1 tspIcing Sugar

Method

  1. In a bowl beat together the sugar, oil and vanilla.
  2. Peel & mash half a banana then beat this into the sugar mixture.
  3. Add the flour and water and mix well.
  4. Turn the mixture into an oiled 18cm/7” round cake tin smoothing the top.
  5. Bake in a preheated oven for 30 minutes.
  6. Cool the sponge on a wire rack.
  7. Using a bread knife slice the sponge in half horizontally.
  8. Spread one half of the sponge with jam and place the other on top.
  9. Sieve the icing sugar over the top of the cake.


Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
190°C/Fan170°F/375°F/Gas 5 for 30 minutes

Dietary status:
Without Dairy , Without Egg, Without Gluten , Without Nuts, Without Soya, Vegan, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

4 Reviews
5 stars: 4
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

Share your thoughts with other customers:

Write Review

 

By Mrs Mia Kesa

04 Jan 2012 | 13:55 GMT

Rating: CakeCakeCakeCakeCake

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...!!!

By Mrs Morag Campbell

14 Jun 2011 | 21:25 BST

Rating: CakeCakeCakeCakeCake

Very easy to make with excellent results. I too was surprised at the amount of vanilla extract used but it is delicious and moist.

By Mrs Elna Harris

28 Apr 2010 | 21:29 BST

Rating: CakeCakeCakeCakeCake

Sorry I have just realised I typed 2 tablespoons in my previous review. This was because I made double the quantity of mixture.

By Mrs Elna Harris

28 Apr 2010 | 21:27 BST

Rating: CakeCakeCakeCakeCake

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! :)