20% off selected FREEE product ranges.

Shop all offers!

Gluten and Wheat Free Sponge Layer Cake

Makes 1 cake

Avoiding dairy, egg, gluten, nuts and wheat can be daunting when it comes to baking. We created this as a special diet birthday treat and simply dusted it with icing sugar although you could add your favourite icing. You may also like to try our Gluten Free Vegan Victoria Sponge.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


Change Quantities:
  • half a ripe banana
  • 125g caster sugar
  • 6 tbsp sunflower oil
  • 1 tbsp vanilla extract
  • 150g FREEE Self Raising White Flour
  • 4 tbsp water
  • oil, for tin
  • 4 tbsp jam
  • 1 tsp icing sugar

Gluten and Wheat Free Sponge

  1. Pre-heat the oven.
  2. Rub some oil around the inside of an 18cm/7” deep round cake tin or insert a baking liner.
  3. Peel and mash the banana on a plate.
  4. Put the sugar, oil and vanilla into a large bowl and beat together until light and fluffy or do this in a food processor.
  5. Add the flour and water and mix well.
  6. Beat the mashed banana into the mixture.
  7. Tip the mixture into the prepared cake tin and smooth the top.
  8. Bake for 30-35 minutes.
  9. Turn the sponge out onto a wire rack and leave to cool.

Filling and Topping

  1. Using a bread knife, carefully slice the cold sponge in half horizontally.
  2. Gently lift the top off half off.
  3. Spread the bottom half of the sponge with jam.
  4. Re-place the top sponge half.
  5. Sieve the icing sugar over the top of the cake.


18cm/7” deep round cake tin, plate, mixing bowls, electric beater or food processor


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes
Hi, I made this cake a week or so ago as a trial for my daughter's 18th birthday cake. She is a coeliac, allergic to eggs, dairy, soya, and almonds, so as you can imagine it has been a very taxing trying to find a birthday cake recipe... however, this recipe turned out to be the closest thing to cake she had tasted in a long time (she hasn't had a decent birthday cake since she was 13) The texture is perfect, the only thing I would say is we're not too keen on the taste of the banana in the cake, so was wondering if you had any suggestions? How much does half a banana weigh? (as they are all different sizes). I have read previous reviews, but would like to stick with using the banana... is there something we could add to take away the taste? Is it possible to use an under ripe banana instead, or does this recipe rely on a ripe banana for texture and rising? Or could we use unsweetened applesauce instead, or would that have an effect on the rising of the cake, the texture and it turning golden brown? I would really appreciate it if you could answer all, if not most, of my questions. I do apologise for the long review; I am so desperate to find a sponge cake recipe before my daughter's birthday that tastes close to the real thing. Thank you very much in advance and I hope you can help.
By Mrs Best
13 Feb 2019
I've baked this several times and sadly failed. I can't use bananas due to allergies. I used applesauce in one and chia seeds in another. What am I doing wrong. It's a bit too sweet, so will use less sugar if I attempt it again. I'm desperate for a cake to work HELP!
By M Stamatiu
23 Mar 2018

I don't understand the other reviews. I followed the instructions and the cake didn't rise at all. It ruined my daughter's birthday cake.

Hi, with regards to your query; due to the nature of this cake and without the addition of baking powder and eggs, the only rise should be from the raising agents contained within our Self Raising Flour and also the bananas which will in turn help for a deliciously moist cake. Many thanks, Doves Farm. 

05 Sep 2017
I am using this recipe to make excellent cupcakes. It is a very good base to add different flavors.
By Mrs Elina Jakubaneca
24 Sep 2016
Is there a simple way to figure how much ingredients I need to make this for a 9"square tin
By Miss Aine Byrne
29 Mar 2016
Love this recipe although it is too sweet. I use less sugar - about 80 or 90g. I use it as a base for different flavours and it works well. I use 2tbsp soya milk in place of 2tbsp of the water for a richer flavour. Also substitute 50g of the flour with cocoa powder, adding half a teaspoon of gluten free baking powder and adding 2tbsp more soya milk.
By Ms Enid Colyer
11 Oct 2015
Hi there, my daughter is not meant to be having any additional sugar in her diet, along with no gluten/dairy/egg white or yeast....I would love to make her a nice sponge but substituting the sugar for a suitable sweetener or maybe more banana? Any ideas would be gratefully received! Thanks.
By Mrs Maggie Lysaght
27 Jun 2015
Hi there, I was wondering how much liquid to use instead of the banana. I am hoping to replace the water with a cherry liquor. Thanks

Hi Rachel. Umm, sounds good. We haven't done this but we suggest you perhaps try a small teaspoon of xanthan gum and a teaspoon of flax seeds to replace the banana. All the best, Doves Farm

By Ms Rachel Ng
12 May 2015
Is this soya free too please?

Yes this recipe is soya free. ~ Doves Farm

By Mrs Kathleen Jitjarak
26 Jan 2014
I'm going to try this recipe this weekend but only have GF plain flour, please could you advise how much bicarb and baking powder I would need to add? Thanks!

Adding 2tsp of baking powder to plain flour will create a self raising flour. So for this recipe you will need 3 level tsp

By Miss Emily Mcgall
05 Dec 2013
I tried this last night without banana and with extra water instead - it was VERY sweet. But it did work. Can it be frozen?

Sponge cake can be successfully frozen. Allow to defrost completely at room temperature before eating. Top Tip: if you want to decorate a gluten free sponge cake with royal icing, freeze it first then decorate. The sponge will thaw underneath the icing keeping the celebration cake from drying out or losing shape.

By Miss Lisbeth Shaw
15 May 2013
I see a banana is added to this cake. Surely the cake does not then taste like a Victoria sponge but a banana cake? I wanted a recipe which is purely a vanilla flavour, is this one OK?

Adding half a banana in this recipe helps to keep this cake moist during cooking. It will impact on the flavour very little. You could swap for grated apple, courgette or carrot instead if you preferred, or omit altogether, replacing with just slightly more liquid. - Doves Farm

By Mrs Caroline Frost
26 Feb 2013
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 Mia Kesa
04 Jan 2012
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 Morag Campbell
14 Jun 2011
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
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! :)
By Mrs Elna Harris
28 Apr 2010

Write a review


Find a recipe


Change Quantities:
  • half a ripe banana
  • 125g caster sugar
  • 6 tbsp sunflower oil
  • 1 tbsp vanilla extract
  • 150g FREEE Self Raising White Flour
  • 4 tbsp water
  • oil, for tin
  • 4 tbsp jam
  • 1 tsp icing sugar

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings