Gluten-free vanilla sponge cake

    35 min

    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.

    242 people made this

    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 in English (218)


    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


    I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a rice flour I bought from an asian's made in Thailand, and it is ground superfine (it was rice flour, not to be confused with sweet rice flour). It worked much better, and it tasted like the real deal. This is an excellent recipe, as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods, and it makes a HUGE difference.)------------------------------------------------------------ Also, try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.)  -  16 Dec 2006  (Review from Allrecipes US | Canada)


    Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ingrediets and I found by doing this one step, the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.  -  13 Jun 2007  (Review from Allrecipes US | Canada)