So when this post comes it will be my birthday! Yes I am turning 26, closer to 30 than 20 now!
When it comes to celebrating a special occasion, few things are as universally loved as a beautifully light, airy, and deliciously sweet birthday cake. Whether it’s a milestone birthday, an intimate family gathering, or a surprise celebration, the cake is often the centerpiece of the day, a symbol of joy and togetherness. But for those with dietary restrictions or sensitivities, finding the perfect cake can be a challenge. Enter the gluten-free vanilla sponge birthday cake — a simple, yet elegant treat that promises to deliver all the indulgence of a traditional cake, without the gluten.
Gluten-free baking may have once been viewed as a tricky, sometimes less-than-satisfying alternative, but times have changed. With the right ingredients and techniques, a gluten-free cake can be just as light, moist, and flavorful as its gluten-filled counterpart. And when it comes to flavour, few things are as universally adored as the timeless taste of vanilla. Paired with a delicate sponge texture, this cake is a true crowd-pleaser, ensuring everyone, regardless of dietary needs, can indulge in the celebration.
In this post, i’ll walk you through how to make a gluten-free vanilla sponge cake that’s perfect for birthdays, special occasions, or simply satisfying your sweet tooth. From the choice of flours to the key tips for achieving that perfect rise and fluffiness, we’ve got you covered. Whether you’re new to gluten-free baking or a seasoned pro, this cake is sure to become your go-to recipe for any event. Let’s dive in!
Ingredients:
Wet -
2 tablespoons butter melted
2 tablespoons oil
1 egg
100 g sugar
80ml milk
2 teaspoons vanilla
Dry -
135g gluten free self raising flour (one that contains xanthan gum)
1 teaspoon baking powder
Pinch of salt
3 tablespoons sprinkles
Frosting -
115g butter
240g powdered sugar
1 tablespoons milk
Pinch of salt
1/2 teaspoon vanilla extract
Preheat the oven to 180°C
Line a 15-20cm cake pan with parchment paper and set aside.
Add all wet ingredients to a bowl and beat together. I used a spoon and bowl but an electric mixer could be used for ease. Make sure the butter has fully melted before mixing in.
Add in the flour, baking powder and salt and beat until combined.
Fold in the sprinkles.
Pour the mixture into to the prepared pan.
Bake for 25-30 or until a toothpick comes out clean. The time will vary depending on how big or small your cake pan is, the shallower the pan the less cooking time required so keep an eye on your cake!
Let the cake cool either in the pan or on a cooling rack! Tip: it will cool quicker if it’s on a cooling rack but be very careful when taking it out of the pan.
Meanwhile, beat the remaining butter together.
Beat in the powdered sugar, then add in the milk, vanilla and salt. If it is too thick, add in more milk, too thin add more sugar.
Once the cake has cooled completely, put the prepared buttercream on top! There will be enough frosting to frost the top and edges, but you can just do the top like I did and freeze the rest for another tasty dessert.
Enjoy!
Commentaires