Gluten and Wheat Free Sponge Layer Cake


  • 125g caster sugar
  • 6 tbsp sunflower oil
  • 1 tbsp vanilla extract
  • 150g FREEE Self Raising Flour
  • 4 tbsp water
  • half a ripe banana
  • 1 tsp oil
  • 2 tbsp jam
  • 1 tsp icing sugar


  1. Line the base of an 18cm/7” deep round cake tin with parchment and oil the edges.
  2. Pre-heat the oven.
  3. Put the sugar, oil and vanilla into a large bowl and beat together until light and fluffy.
  4. Add the flour and water and mix well.
  5. Peel and mash the banana then beat this into the mixture.
  6. Tip the mixture into the prepared cake tin and smooth the top.
  7. Bake in the preheated oven for 30 minutes.
  8. Turn the sponge out onto a wire rack and leave to cool.
  9. Using a bread knife slice the cold sponge in half horizontally.
  10. Spread one-half of the sponge with jam and place the other on top.
  11. Sieve the icing sugar over the top of the cake.