Go Back
+ servings

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
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 601kcal


  • 85 g sweet rice flour
  • 60 g oat flour
  • 50 g millet flour
  • 25 g potato starch
  • 25 g tapioca starch
  • teaspoons baking powder
  • 240 g butter
  • 240 g caster sugar
  • 4 eggs
  • teaspoons vanilla extract
  • 2 tablespoons milk

Raspberry Crush filling

  • 150 g raspberries
  • 50 g very good raspberry jam

Whipped Chocolate Cream Cheese Ganache

  • 150 g chocolate melted
  • 50 g cocoa powder
  • 400 g cream cheese
  • 100 g maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon whole milk if necessary
  • 120 g smarties optional as not gluten-free*


  • Pre-heat the oven to 160°C and line and grease 2 x round 20cm sandwich tins.
  • Cream the butter and sugar on a high speed in a food mixer 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 and set aside until ready to use.

Whipped Chocolate Cream Cheese Ganache

  • Melt the chocolate in a bain marie then set aside for a moment.
  • Beat cocoa powder with 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.
  • 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.


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


Calories: 601kcal | Carbohydrates: 64g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 136mg | Sodium: 287mg | Potassium: 320mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1050IU | Vitamin C: 3.7mg | Calcium: 108mg | Iron: 2mg