You will not believe how easy my homemade gluten-free sponge cake recipe is to make. This fluffy cake has an airy, lightly sweet vanilla flavor that is delicious on its own, or used as a base for gluten-free cakes like Victoria sponge or even Tiramisu! Make this cake in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: With a few simple steps, you can make and bake this cake in about 45 minutes!
This gluten free sponge cake is one of my favorite recipes on the blog. Not just because it is delicious on its own. It is the foundation for so many incredible desserts. My Gluten Free Tiramisu starts here. It is the base for a classic Victoria sponge with whipped cream and fresh berries. It is light and airy, and has that telltale spring when you poke it.
If you love cake as much as I do, you will want to try all of my incredibly easy gluten free cake recipes!
We made the gluten free sponge cake, practice run for your gluten free tiramisu recipe.
Kimberly A., Pinterest comment
It turned out perfect.”
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flours, so you may need to adjust the moisture level. Read Why Gluten-Free Flour Blends Vary to learn more about this. One reader in Spain used Schar Gluten Free Flour Blend successfully.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. To make this sponge cake without xanthan gum, use my DIY Gluten Free Flour Blend.
- Baking Powder – Use aluminum-free baking powder to avoid a metallic aftertaste.
- Eggs – Use size large eggs.
- Vanilla – Please use pure vanilla extract. It really does make a difference in flavor.
How to Make a Gluten Free Sponge Cake (Step-By-Step)
Step 1: Preheat the oven to 350º F. This is very important to ensure your cake cooks evenly.
Add the eggs and sugar to your stand mixer. Insert a whisk attachment. Whip them for about 10 minutes. The egg mixture should grow to about 3x of the original volume as it whips. As shown in the photo above, you want to see a thick ribbon fall from the beater to the bowl.
This whipping of the eggs and sugar is the secret to a light and fluffy gluten free sponge cake. They get a lot of air into the batter.
HINT: I used a standing mixer because holding an electric mixer for 10 minutes would be rough for me. Note, you can use either for the whipping.
Step 2: Pour the flour and baking powder into a bowl and whisk to blend. Sift the flour mixture into the whipped egg mixture a little at a time. This is important to remove any lumps.
VERY gently fold the flour into the sponge batter, sifting it in each time. Be careful not to overmix, or you will lose the bubbles that make this cake airy and fluffy!
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquid.
Step 3: Pour the sponge cake batter into your pan. As I mentioned above, you can use a springform pan, which is the easiest, or a cake pan. Spray a non-stick coating in any pan you use.
Step 4: Bake the cake for 30 minutes at 350º F. When the cake is done, it will have a golden top. Do not open the oven all the way. Turn the oven off and crack the oven open for 10 minutes before removing your cake. This will prevent the cake from falling.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake must be baked longer.
Be sure the cake is fully cooled before cutting it. I recommend using a serrated knife to cut this cake! Store this sponge cake in an airtight container for up to 4 days or freeze it for up to 4 months in the freezer.
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. I also have lots of Gluten Free Baking Tips to take your cake to the next level.
Frequently Asked Questions:
Troubleshooting Tips:
If your sponge cake is dense, not light and fluffy, you either overmixed the batter when adding the flour or didn’t mix the eggs and sugar long enough.
If the center of the cake sank, did you open the oven door while it was baking? This is one of the main causes. Cakes, especially sponge need a consistent oven temperature. Other things to check include the expiration date of your baking powder and the flour blend you used. Each blend varies, and often you need to make small adjustments by adding more flour or more liquid.
Need more troubleshooting help? I have a whole Gluten Free Cake Troubleshooting Guide! You may also love this Gluten Free Angel Food Cake recipe!
More Gluten Free Cake Recipes:
- Gluten Free Chocolate Cake
- Easy Gluten Free Vanilla Cake
- Gluten Free Vanilla Raspberry Bundt Cake
- Fool-Proof Gluten Free Apple Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Light and Fluffy Gluten Free Sponge Cake
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup cane sugar
- ½ teaspoon baking powder aluminum-free
- 5 large eggs
- 1 teaspoon pure vanilla extract
Equipment
- springform pan
Method
- Add the 5 large eggs and 3/4 cup cane sugar to your standing mixer. Use a whisk attachment. Whip them for about 10 minutes, then add 1 teaspoon pure vanilla extract. The egg mixture should grow to about 3x of the original volume as it whips. You want to see a thick ribbon fall from the beater to the bowl as shown in the photo above.
- Pour the 1 cup gluten free flour blend and 1/2 teaspoon baking powder into a bowl and whisk to blend. Sift the flour mixture into the whipped egg mixture a little at a time. This is important to remove any lumps.
- VERY gently, fold the flour into the sponge batter each sifting. You want to be very careful not to over mix because you will lose the bubbles that make this cake so airy and fluffy!
- Pour the sponge cake batter into your pan. As I mentioned above, you can use a springform pan, which is the easiest, or cake pans. Spray a non-stick coating in any pan you use.
- Bake the cake for 30 minutes at 350º F. When the cake is done it will have a golden top. Do not open the oven all the way.
- Turn the oven off and crack the oven open for 10 minutes before removing your cake. This will prevent the cake from falling.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Let the cake cool completely before slicing. Use a serrated knife to cut the cake.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. That doesn’t mean others will not work; I just have not tested other flours. If you use another blend, you may need to adjust the moisture level with more flour or liquid. Each blend has a different starch-to-grain ratio.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Serve with whipped cream and fresh berries! This cake is an awesome base for making tiramisu cake.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made this recipe in Spain and used Schar’s flour. It worked out beautifully. Also added the skin shaving of a lemon for extra aroma. So easy, so delicious. I’m so happy to have found this recipe! Will make it a million times, no doubt.
I am thrilled to hear the Schar flour blend worked well. Thank you so much!
Made this cake yesterday. All seemed to go well, but when I checked the cake it was wet. I ended up cooking it for 20 more minutes and in the oven with door open 10 minutes. My question is would it be better to cook it using my convection setting in stead of the regular oven setting? I do find that most of my gluten free items cook better when using the convection oven. We also are at 3600 ft and items cook different. The finished cake tasted very good, just a little crusty on top. Thank you.
Amazing!! Whipped this up tonight and my family was THRILLED! thank you so much for sharing!! … your HINTS were also SUPER helpful!!
I am so glad the hints were helpful, Julie. Thank you so much for coming back to review the recipe!
I have a question. I have been making vanilla gluten free layer cakes for the past couple of years for my grandkids who have celiac disease. It seems no matter which recipe I use ( and I follow the recipe exactly) the cakes come out very
dense. Could I use this sponge cake recipe for a layer cake? It sounds as if it is
light and fluffy but didnt’ know if it would make a good layer cake. Thanks.
Hi Carol, this cake is very light and fluffy and could be used. I would also be happy to troubleshoot. What gluten free flour blend did you use? Did you use a standing or electric mixer or mix the wet and dry ingredients by hand? Here are more tips in my Gluten Free Cake Troubleshooting Guide. https://www.fearlessdining.com/gluten-free-cake-troubleshooting-guide/
Just made this recipe, it’s in the oven. You call for vanilla and then do not mention when to add it. I put it in after I whipped the eggs and before I added the sifted flour.
I will let you know how the sponge cake turns out.
Hi Linda, I put mine in after whipping the eggs before the flour. I clarified this in the recipe. Thank you!
Light, simple and tasty!
I am so glad you loved it!
Hi there – what size springform pan do you use?
Thanks! Like the idea of whipping the eggs and sugar first. My last GF cake was quite dense!
Hi Cat, I used a 9-inch springform pan. I agree, whipping the eggs really keeps this sponge fluffy!
Thanks for your response! One other thing – I am across the pond in the UK and am not confident in cup measurements. Do you know how many grams of flour in 1 cup and like wise with the sugar? Many thanks! 😊
Hi Cat, I don’t have measurements in grams, but there are a lot of excellent metric converters if you google them.
When I worked at a fantastic Meals on Wheels for many years, when our baker made angel food cake in a large sheet pan she would turn it over and let it cool upside down. She used food cans on the corners to support it. Do you think this would work with this recipe? I know it was to keep the cake as airy as possible. Thanks so much! I am SO glad I found your site!
Hi Renae, I have never seen this but I have heard of it. I do not know if it would work on my recipe or not,
I am absolutely American, and I have never heard of a foam cake. I do know that the Angel Food Cake is an American invention, and Genoise is not British, but it is a sponge cake…thanks for the recipe!
You are very welcome Chanah :-).
I want to use as the cake base for a tres leches which is baked in a 9×13. Would that affect the baking time or should I double the recipe?
You can easily use this as a base. I also have a good gluten free tres leche recipe on the blog. As for baking time, I would check it in 20 minutes or so…I haven’t baked it in that size, but check it with a toothpick and bake longer if needed. Out of curiosity, why did you do a star rating if you haven’t made the recipe yet?
Thanks for the recipe! Attempting gf tiramisu for my husband’s birthday. When do you add in the vanilla?
You are welcome. Vanilla gets added with the wet ingredients :-).