
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.

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.
| 125g/5oz | Caster Sugar |
| 6tbsp | Sunflower Oil |
| 1tbsp | Vanilla Extract |
| ½ | Ripe Banana |
| 150g/6oz | Gluten Free Self Raising Flour |
| 4tbsp | Water |
| 1tsp | Oil |
| 2tbsp | Jam |
| 1tsp | Icing Sugar |
Temperature & cooking time:
190°C/Fan170°F/375°F/Gas 5 for 30 minutes
Dietary status:
Dairy free, Egg free, Gluten free, Nut free, Soya free, Vegan, Vegetarian, Wheat free.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
2 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0
By Mrs Elna Harris
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
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! :)