Best Gluten-Free Birthday Cake
A light and fluffy vanilla gluten-free sponge cake, sandwiched with a raspberry crush filling and covered in a whipped chocolate cream cheese ganache
Servings Prep Time
12-14people 1hour
Cook Time
Servings Prep Time
12-14people 1hour
Cook Time
  • 85g sweet rice flour
  • 60g oat flour
  • 50g millet flour
  • 25g potato starch
  • 25g tapioca starch
  • teaspoons baking powder
  • 240g butter
  • 240g caster sugar
  • 4 eggs
  • teaspoons vanilla extract
  • 2tablespoons milk
Raspberry Crush filling
  • 150g raspberries
  • 50g very good raspberry jam
Whipped Chocolate Cream Cheese Ganache
  • 150g chocolatemelted
  • 50g cocoa powder
  • 400g cream cheese
  • 100g maple syrup
  • 1teaspoon vanilla extract
  • pinch of salt
  • 1tablespoon whole milkif necessary
  • 120g smartiesoptional as not gluten-free*
  1. Pre-heat the oven to 160°C and line and grease 2 x round 20cm sandwich tins.
  2. Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  3. Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  4. Sieve the flours, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  5. Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 30 minutes.
  6. 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
  1. Crush the raspberries into the jam and set aside until ready to use.
Whipped Chocolate Cream Cheese Ganache
  1. Melt the chocolate in a bain marie then set aside for a moment.
  2. Beat cocoa powder with cream cheese maple syrup, vanilla extract and salt until smooth.
  3. 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
  1. 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.
  2. Spread the raspberry filling on top of the cake, right to the edges of the chocolate dam.
  3. Place the second sponge layer on top and swirl the chocolate ganache all over the top and sides of the cake.
  4. Decorate with smarties if you like. Although if you do use smarties then decorate immediately before serving as the colours of the smarties will start to leach out.
Recipe Notes

*For gluten-free decoration substitute regular M&Ms which are gluten-free in the UK (not all the varieties are so do check).