Gluten-free vanilla sponge cake

Gluten-free vanilla sponge cake


227 people made this

About this recipe: This sponge cake is not only gluten-free, but it's really versatile. Layer with sweetened cream and fresh fruit, then finish with the frosting of your choice. Alternatively, you could use the recipe to make cupcakes or muffins.


Serves: 12 

  • 235g white rice flour
  • 100g tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 250g caster sugar
  • 150ml mayonnaise
  • 250ml milk
  • 2 teaspoons gluten-free vanilla extract

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins, then dust with rice flour.
  2. Mix the white rice flour, tapioca flour, salt, bicarbonate of soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared tins.
  4. Bake at 180 C / Gas 4 for 25 minutes. Cakes are done when they spring back when lightly touched or when a cocktail stick inserted near the centre comes out clean. Let cool completely then frost, if desired.

Difficult ingredients

Tapioca flour can be found in Chinese/Oriental stores and Xanthan gum can be found online.
In order to make this recipe truly gluten-free ensure that you use gluten-free baking powder and other gluten free ingredients.

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Reviews (1)


I made this for a friend's birthday cake. She loved it! So did everyone else, even those not Gluten Free. Try this sponge cake - you won't be disappointed! - 20 May 2011

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