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+ servings
Birthday cake on a stand with slice of cake in front and bowls of raspberries and sprinkles around
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5 from 1 vote

Gluten-Free Vanilla Birthday Cake (no xanthan gum)

A light and fluffy gluten-free vanilla sponge cake, sandwiched with a raspberry crush filling and covered in a whipped chocolate cream cheese ganache
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 16 people
Calories: 421kcal

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
  • teaspoons baking powder
  • 240 g butter unsalted at room temperature
  • 240 g caster sugar
  • 4 eggs medium
  • 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 30 minutes.
  • 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

The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.

Flour substitutions

  • Sweet rice flour => Almond flour
  • Oat flour => Sorghum flour
  • Millet flour =>
  • Buckwheat flour
  • Potato starch => Cornstarch

Important tips

  1. When assembling the cake use the sponges upside down, this makes them easier to decorate and look smarter.
  2. Sift the cocoa powder into the other ingredients to disperse any lumps.
  3. 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.
I have included even more in depth tips and troubleshooting in the full post above.

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

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 slice of cake, assuming the pie is cut into 16 servings.

Nutrition

Calories: 421kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 247mg | Potassium: 282mg | Fiber: 3g | Sugar: 24g | Vitamin A: 781IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg