Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free

"Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Starrynews photo by Starrynews
Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 cake
Serves:
10
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ingredients

  • 1 12 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
  • 1 cup sugar
  • 13 cup oil (I use vegetable oil)
  • 1 cup water
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon gluten-free bicarbonate of soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar or 1 tablespoon orange juice
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directions

  • Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
  • Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
  • Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  • Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  • Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
  • When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  • Decorate as desired.

Questions & Replies

  1. Hi, does this make a 1 layer round cake or a double layer round cake pls....I have a Lil lady meaning 1yr who has allergies to dairy that I'm probably be making this cake for and her mommy wants her to have a giant cupcake smash cake. ...I need to know if I need to double the recipe or not in making the smash cake, thanks so much. ...
     
  2. What can you make without eggs and flour
     
  3. The frosting that you have on the cupcakes , do you have a recipe for this too ? My grandson is dairy intolerant I just want to make him something special can you help ?
     
  4. How is the frosting made?
     
  5. do you still bake on 180c for fan force oven?
     
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Reviews

  1. Fantastic!! A big WOW when I took it out of the oven. Perfect recipe, it freezes well too. It's the first spong cake I have made that doesn't look like a pancake! Been trying to find a wheat free sponge cake that works and this does and tasts good too. I used sunflower oil as that is all I had as it doesn't state any particular oil to use in the recipe. Is this right I wonder? Would a lighter oil make a lighter sponge? Any suggestions would be appreciated.
     
  2. Add me to the enthusiastic 5 star reviews! This is just amazing!!! I used my homemade gluten free blend with xanthan gum, vegetable oil, and vinegar and followed the recipe using an 8" pan. The batter didn't quite come out as thick as described for me, but I had carefully beaten to combine and then used a wooden spoon as directed, so I decided to go ahead and proceed rather than risk overbeating it. It came out perfectly at 45 minutes, a lovely light golden color, holding its shape perfectly. The inside is soft and fluffy, while the outside has a crispier texture to it. It tastes wonderful too. Mine had no grittiness - I think the starting flour is key to what the result is. Combining the dry ingredients with a whisk was also an excellent touch, really distributing them evenly. Thank you SO MUCH for sharing this. ZWT8
     
  3. I have just got this out of the oven and it is bloomin' fantastic. It has risen perfectly and looks like a normal sponge cake instead of a flat thing. Clever Jubes. Thanks!
     
  4. *Note: I used normal wheat flour as it wasn't for a gluten intolerance*<br/>So impressed! My daughter's friend has a nut and egg allergy and I wanted to make the same cake as everyone else (chocolate frosted cup cakes). I've never cooked without eggs and was doubtful if the cake would turn out very good and was prepared, at best, for a "good allergy cake". But no! Within minutes of being in the oven I could see them puffing up beautifully. This was like any normal cake I would enjoy. Slightly tackier on the bottom from using oil instead of butter, but only noticeable when warm. Once they cooled, they were just moist, fluffy, delicious cakes. Better than my usual sponge cake with eggs, so I will be using this recipe from now on, even though we don't have any allergies!<br/><br/>Thank you so much!
     
  5. Hi Jubes! Another easy recipe for those who have multiple allergens. Dd and I liked the cake a lot and even my dh(not gluten free) ate a few pieces himself. Next time I will try it with milk and add some cinnamon.
     
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Tweaks

  1. Should have tweaked the whole thing. Perhaps added more baking powder...there is waaay too much sugar to flower ratio. I was thinking that but I don't really make cake. If you add about another cup of flower, use almond milk or something instead of regular milk, coconut oil instead of vegetable oil, and YOU NEED EGGS to make it fluffy...there is no way around it that I can see because this cake sucks!!
     
  2. *Note: I used normal wheat flour as it wasn't for a gluten intolerance*<br/>So impressed! My daughter's friend has a nut and egg allergy and I wanted to make the same cake as everyone else (chocolate frosted cup cakes). I've never cooked without eggs and was doubtful if the cake would turn out very good and was prepared, at best, for a "good allergy cake". But no! Within minutes of being in the oven I could see them puffing up beautifully. This was like any normal cake I would enjoy. Slightly tackier on the bottom from using oil instead of butter, but only noticeable when warm. Once they cooled, they were just moist, fluffy, delicious cakes. Better than my usual sponge cake with eggs, so I will be using this recipe from now on, even though we don't have any allergies!<br/><br/>Thank you so much!
     

RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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