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This Gluten-Free Vanilla Birthday Cake with no xanthan gum has got everything you need in a celebration cake – rich vanilla flavour, luxurious chocolate and fresh fruity raspberries. It’s so simple to make with a perfect balance of gluten-free flours, a light and fluffy sponge texture and velvety cream cheese chocolate ganache.
Jump to:
- Why you’ll love this recipe
- Watch the video to see how to make it
- Gluten-free flours required
- Full list of ingredients needed
- Step-by-step instructions
- Tips and troubleshooting
- Shop the recipe
- Make in advance
- How to store
- How to freeze
- Variations
- More gluten-free celebration cakes you’ll love!
- Gluten-Free Vanilla Birthday Cake (no xanthan gum)
I first developed this Gluten-Free Birthday Cake recipe for my eldest son’s 2nd birthday. A good few years ago now. But the recipe stands the test of time of being the cake that I now make every year for my birthday. It’s an incredible Gluten-Free Vanilla Sponge Cake sandwiched with a fresh and juicy raspberry crush filling and liberally covered with an irresistible whipped chocolate cream cheese ganache. A total crowd pleaser and fabulous birthday treat.
Why you’ll love this recipe
- Simple sponge mixture. A very easy basic sponge recipe (especially once you have blended your flours).
- Raspberry crush. Using both fresh raspberries and raspberry jam enlivens a shop bought jam filling with a juicy tartness.
- Whipped chocolate cream cheese ganache. It’s a very easy ganache to make and packs such a flavour punch. It’s not your usual chocolate fudge frosting as it has plenty of tangy cream cheese, richly flavoured with melted chocolate and just sweetened with a drop of maple syrup.
- Easy to decorate. The decoration of this cake is pretty foolproof since the ganache is such a great consistency. Add some sprinkles and away you go.
- Total crowd pleaser. This cake is beloved by people of all ages, there is something for everyone.
- No xanthan gum. READ MORE >>> Why I don’t bake with xanthan gum
Watch the video to see how to make it
Another great idea for birthday parties are these perfectly moist one bowl Gluten-Free Vanilla Cupcakes. Gorgeously fluffy, these simple cupcakes are decorated with a quick and easy vanilla buttercream.
Gluten-free flours required
There is a mix of 5 different gluten-free flours in this flour blend. It is more than I would normally have in my recipes but it’s a legacy recipe here on the website and the blend is so perfectly balanced that I just didn’t want to tamper with it. There are substitutions recommended for all the different flours in this blend too.
Sweet rice flour
This starchy flour is also known as glutinous rice flour, even though it contains no xanthan gum. It binds really well and gives the cake a lovely bounce and great structure. READ MORE >>> The Ultimate Guide to Sweet Rice Flour
Substitution: If you can’t have rice then you can substitute with almond flour.
Oat flour
This wholegrain flour has a mellow toasty buttery flavour and gives a light fluffy texture to our sponge.
READ MORE >>> The Ultimate Guide to Oat Flour
Substitution: If you can’t have oats then you can substitute with sorghum flour.
Millet flour
This is another wholegrain flour which is mellow in flavour. However, too much millet flour can taste a little bitter so we keep the quantities down here. It pairs well with the oat flour and using the two different wholegrains avoids any gumminess.
Substitution: If you can’t find millet flour then you can substitute with buckwheat flour.
Potato starch
(Not to be confused with potato flour) This starchy flour has excellent binding properties but is also extremely light so the cake rises well.
Substitution: If you can’t have potatoes then you can substitute with more tapioca flour. The sponge will be a little heavier but it will still be delicious.
Tapioca flour (starch)
Our final starchy flour which is another great binder. It’s a halfway house between the sweet rice and the potato starch so balances the other two well. It also gives our cake a lovely golden colour.
READ MORE >>> The Ultimate Guide to Tapioca Flour
Can you use plain gluten-free flour instead?
I don’t recommend it for this recipe. Shop bought gluten-free flours vary wildly in which flours are included in the blend. This recipe has a perfectly balanced mix of flours which give a texture that is light, fluffy and has a rich vanilla laced flavour.
Full list of ingredients needed
Gluten Free Vanilla Sponge Cake
- Sweet rice flour (glutinous rice flour)
- Oat flour
- Millet flour
- Potato starch (not potato flour)
- Tapioca starch
- Butter. Unsalted is the best choice here.
- Caster sugar. A fine white baking sugar. You can substitute with granulated sugar.
- Eggs. This recipe uses medium size, about 60g each with shell.
- Vanilla extract. Use a good quality extract, I like Nielsen Massey.
- Baking powder. For rise and a tender crumb.
- Milk. Just a splash is required to give the batter a little more moisture.
Raspberry crush filling
- Raspberries. Fresh seasonal raspberries are of course the best but frozen work too. Or you could omit and just use the jam.
- Raspberry jam. Use the best quality jam you can find. If it’s homemade all the better. RECIPE >>> Raspberry Coconut Jam
Whipped chocolate cream cheese ganache
- Chocolate. This recipe was tested with 70% dark chocolate.
- Cocoa powder.
- Cream cheese. I am based in the UK so this recipe was tested with a full fat cream cheese which you can use straight from the fridge. If you are in the US you might like to allow your cream cheese to achieve room temperature before using.
- Maple syrup. Use a good quality maple syrup
- Vanilla extract. Use a good quality extract, I like Nilsen Massey.
Step-by-step instructions
For full recipe instructions for this Gluten-Free Birthday Cake go to the recipe card at the end of this post.
Gluten Free Vanilla Sponge Cake
- Cream the butter and sugar. Add the eggs, then mix in the vanilla extract.
- Sieve the flours, baking powder and salt together then beat into the cake mixture. Finally stir in the milk.
- Divide the batter between two 8 inch cake tins and bake for 25-30 minutes.
Raspberry crush filling
- Crush the raspberries into the jam and set aside until ready to use.
Whipped chocolate cream cheese ganache
- Melt the chocolate then set aside.
- Beat cocoa powder with cream cheese, maple syrup, vanilla extract and salt until smooth.
- Pour in the melted chocolate and beat together.
Tips and troubleshooting
- You can use a stand mixer or an electric hand mixer for this recipe.
- Beat the butter and sugar on a high speed for about 5 minutes. They will become incredibly creamy and light in colour.
- Allow the sponge cakes to cool completely before assembling with the filling and ganache.
- When assembling the cake use the sponges upside down, this makes them easier to decorate and look smarter.
- Sift the cocoa powder into the other ganache ingredients to disperse any lumps.
- Use the cream cheese chocolate ganache straightaway or it will become too thick to spread. If this happens then beat in 2 tablespoons of warm milk to loosen.
- To help contain the raspberry crush filling, pipe a dam of ganache around the very edges of the bottom cake layer before spooning in your filling.
- To assemble the cake I thoroughly recommend placing the base layer sponge on a cake board which means you’ll be able to move it from decorating turntable to cake stand. And also from cake stand to a container if you have leftovers.
- Moreover I also recommend a decorating turntable. It is incredibly helpful for covering the cake with the ganache and swirling the ganache into a pattern. The turntable tilts so you can also easily apply sprinkles to the sides of the cake if that is the look you like.
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Buy Now → Make in advance
The gluten-free vanilla sponges can be made up to 2 days in advance of assembling the cake. Keep at room temperature in an airtight tin.
How to store
The cake can be stored in the fridge for up to 3 days once it is completely assembled.
How to freeze
Whole cake. Freeze the whole cake for 1 hour(unwrapped) once it has been assembled. Then wrap the cake well in plastic wrap and aluminium foil to ensure there is no freezer spoilage. The cake can be frozen for up to 2 months.
Thaw overnight in the fridge before unwrapping. Allow to come to room temperature before serving.
The cake can also be frozen in slices if you want to freeze leftover cake. Wrap each slice in plastic wrap and aluminium foil. You can thaw each slice individually at room temperature for 2 hours.
Variations
Chocolate fudge buttercream. If you want to switch up the cream cheese ganache then go for a chocolate fudge buttercream instead. You can find the recipe here >>> Gluten-Free Chocolate Fudge Cake.
Jam filling. You can just use plain jam in the filling. Choose your favourite flavour.
More gluten-free celebration cakes you’ll love!
- Gluten-Free Vanilla Layer Cake (no xanthan gum)
- Gluten-Free School Cake
- Gluten-Free Chocolate Fudge Cake
- Gluten-Free Carrot Cake
- Gluten-Free Lemon Blueberry Cake
- Gluten-Free Lemon Curd Cake
- Gluten-Free Sticky Toffee Banana Cake
- Gluten-Free Lemon Raspberry Cake
- Gluten-Free Salted Caramel Chocolate Espresso Cake
I urge you to give this Gluten-Free Vanilla Birthday Cake recipe a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Vanilla Birthday Cake (no xanthan gum)
Ingredients
Vanilla Sponge Cake
- 85 g sweet rice flour - glutinous rice flour
- 60 g oat flour
- 50 g millet flour
- 25 g potato starch - not potato flour
- 25 g tapioca starch
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 240 g butter - unsalted at room temperature
- 240 g caster sugar
- 4 eggs - medium
- 1½ teaspoons vanilla extract
- 2 tablespoons milk
Raspberry Crush Filling
- 150 g raspberries
- 50 g raspberry jam - very good quality
Whipped Chocolate Cream Cheese Ganache
- 150 g dark chocolate - 70%
- 50 g cocoa powder
- 400 g cream cheese
- 100 g maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1-2 tablespoons whole milk - if necessary
Instructions
Vanilla Sponge Cake
- Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease 2 x round 20cm sandwich tins.
- Cream the butter and sugar on a high speed in a stand mixer or using electric beaters for about 5 minutes until very light and fluffy.
- Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
- Sieve the flours, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
- Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes. The cake is ready when it's a light golden colour and an inserted toothpick comes out clean.
- Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely before icing.
Raspberry Crush Filling
- Crush the raspberries into the jam using a fork and set aside until ready to use.
Whipped Chocolate Cream Cheese Ganache
- Melt the chocolate in a bain marie (or in a bowl set over simmering water) then put aside for a moment.
- Beat the cocoa powder with the cream cheese, maple syrup, vanilla extract and salt until smooth.
- Pour in the melted chocolate and beat together. If the ganache is too thick to spread then add a tablespoon of whole milk to lighten slightly.
Cake Assembly
- Place one of the sponge layers on a cake board and pipe a circle of ganache on top of the very edge of the cake to act like a dam for the raspberry crush filling.
- Spread the raspberry filling on top of the cake, right to the edges of the chocolate dam.
- Place the second sponge layer on top and swirl the chocolate ganache all over the top and sides of the cake.
Video
Notes
Flour substitutions
- Sweet rice flour => Almond flour
- Oat flour => Sorghum flour
- Millet flour =>
- Buckwheat flour
- Potato starch => Cornstarch
Important tips
- When assembling the cake use the sponges upside down, this makes them easier to decorate and look smarter.
- Sift the cocoa powder into the other ingredients to disperse any lumps.
- Use the whipped chocolate ganache straightaway or it will become too thick to spread. If this happens then beat in 2 tablespoons of warm milk to loosen.
Make in advance
The gluten-free vanilla sponges can be made up to 2 days in advance of assembling the cake. Keep at room temperature in an airtight tin.How to store
The cake can be stored in the fridge for up to 3 days once it is completely assembled.How to freeze
Whole cake. Freeze the whole cake for 1 hour(unwrapped) once it has been assembled. Then wrap the cake well in plastic wrap and aluminium foil to ensure there is no freezer spoilage. The cake can be frozen for up to 2 months. Thaw overnight in the fridge before unwrapping. Allow to come to room temperature before serving.Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Lauren says
I made this recipe, but turned it into cupcakes instead of 2 cakes,and they came out perfectly!! I added in lemon juice and some orange extract after another reviewer commented they had done this on your vanilla cake and I was not disappointed it added a lovely depth of flavour. Thank you for another wonderful recipe 🙂
Georgina Hartley says
Hi Lauren, I'm so happy to hear you enjoyed this Vanilla Cake. Thank you for sharing your experiences and giving feedback!
Filipa says
Finally cake recipes that work!! In the past I've tried so many different GF cake recipes that turned out to be either gummy, or hard or dry or uff... that I thought I was never going to eat tasty cakes anymore after my gluten intolerance issue was found out. Thank you so much for your recipes. I've done many of them, all delicious and fluffy and I'm sooooo happy!!!
Georgina Hartley says
That makes me so happy to hear - thank you so much for your lovely feedback!!
Cindy D says
Oh, and I put orange marmalade as the filling. I forgot to mention in my earlier comment.
Cindy D says
How much salt goes in the cake batter. It's not listed in the recipe, I left it out. I added zest from one orange and orange juice in place of the milk-for an orange cake. I made up the difference in the grams of the eggs with grams of orange juice. I did a simple frosting with zest and orange juice, too.
We had it with dinner. I liked it. The rest of the family said it was good, but they aren't much for cake. We ate half the cake. Since I had leftover frosting I frosted the cut edge to keep it from drying out. I put a bowl upside down over it to keep it fresh, too! Is there a way to judge when it's done and ready to come out of the oven? In the recipe it says bake for 30 minutes in the video it says 25 minutes. I looked at 25 and didn't know what to do so I turned off the oven and closed the door for the remaining 5 minutes. I haven't made a cake in ages so I don't know what one really should look like maybe it could have come out at 25 minutes. Thanks!
Georgina Hartley says
Hi Cindy, it's fine to leave out the salt. The recipe has been amended for the correct amount to add. The cake takes 25-30 minutes to bake and is ready when it's a light golden colour and an inserted toothpick comes out clean.
Cindy D says
Thanks, so much. I appreciate your site!
Came out great!
Cathy O’Malley says
Thanks Georgina,
Another brilliant recipe. I made it with my four year old grandson as a first day back at school cake for his sisters. We sandwiched it with homemade apricot jam, then they decorated it. (sorry couldn’t work out how to include a picture of the blue icing and gluten free smartie decoration!)
It was delicious.
Best wishes,
Cathy.
Georgina Hartley says
I'm so happy you enjoyed the recipe - the apricot jam addition sounds delicious!!
Penny says
I made this cake for our Canadian Family Day celebration. It turned out perfect!!. I chose a different frosting due to dietary restrictions and used frozen raspberries ( I loved the way they thawed and melted into the cake a bit) Great recipe again! as I have come to expect from this site. I wanted to add that I really appreciate the use of single flour blends as every gluten free flour blend is different, even my own homemade. I just find such better results when using single blends. Thanks so much again Georgina, sorry no pic, I forgot until it was too late!
Georgina Hartley says
That's lovely Penny -thank you for sharing!
halima says
Hi, I am allergic to oat flour? what I can substitute for oat flour?
Georgina Hartley says
Sorghum flour is the best substitute for oat flour.
Anyonita says
Absolutely loving exploring your blog, but had to tell you: smarties are not gluten free! My son & I were devastated to find out lol. Beautiful cake, by the way!
Georgina says
Thank you Anyonita. Regular M&Ms are gluten-free (not all the varieties so do check) and they are a great substitution but the cake doesn't need them, they were just for aesthetics. Luckily no one at the party was gluten-free except me! Recipe amended to be clearer on the Smartie situation.