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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 13 customer reviews


Unit of measurement


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


  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

13 Reviews
5 stars: 12
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:


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By Mrs Elina Jakubaneca

24 Sep 2016 | 11:04 BST

Rating: CakeCakeCakeCakeCake

I am using this recipe to make excellent cupcakes. It is a very good base to add different flavors.

By Miss Aine Byrne

29 Mar 2016 | 16:57 BST

Rating: CakeCakeCakeCakeCake

Is there a simple way to figure how much ingredients I need to make this for a 9"square tin

By Ms Enid Colyer

11 Oct 2015 | 12:32 BST

Rating: CakeCakeCakeCakeCake

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 Mrs Maggie Lysaght

27 Jun 2015 | 17:49 BST

Rating: CakeCakeCakeCakeCake

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 Ms Rachel Ng

12 May 2015 | 06:08 BST

Rating: CakeCakeCakeCakeCake

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 Mrs Kathleen Jitjarak

26 Jan 2014 | 08:25 GMT

Rating: CakeCakeCakeCakeCake

Is this soya free too please?

Yes this recipe is soya free. ~ Doves Farm

By Miss Emily Mcgall

05 Dec 2013 | 01:19 GMT

Rating: CakeCakeCakeCakeEmpty Cake

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 Lisbeth Shaw

15 May 2013 | 15:10 BST

Rating: CakeCakeCakeCakeCake

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 Mrs Caroline Frost

26 Feb 2013 | 08:40 GMT

Rating: CakeCakeCakeCakeCake

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 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...!!!