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My Gluten Free School Dinner Sponge Cake Recipe (dairy free, low FODMAP)

My gluten free school dinner sponge cake recipe is perfect with a little custard and guaranteed to take you back to your school days! It's dairy free too.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the sponge cake

  • 400 g gluten free self raising flour
  • 1/4 tsp xanthan gum
  • 400 g dairy free spread (butter at room temperature works if you don't need to be dairy free)
  • 350 g caster sugar
  • 2 tsp vanilla extract
  • 6 eggs

For the icing

  • 400 g icing sugar
  • 1 tsp vanilla extract
  • a few tbsp water
  • colour strands decorations (always ensure you check cake decorations are gluten free, some contain wheat starch)

Instructions

  • Preheat your oven to 160C  fan. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
  • In a large mixing bowl, cream together your caster sugar and your dairy free spread (or butter). Cream until lighter and fluffy. I use an electric hand whisk.
  • Gradually add your eggs and vanilla extract and whisk until combined.
  • Fold in the gluten free self raising flour and xanthan gum to the mixture (this is a big mixture so make sure you carefully fold all the flour in properly)
  • Spoon/pour your mixture evenly into the baking tin. Place in the oven for about 60 minutes until fully cooked and golden.
  • Leave to cool in the tin and then lift out, using the baking paper and place on a cooling rack.
  • Whilst the cake is cooling you can make your icing. Sieve your icing sugar into a large mixing bowl. Add your vanilla extract and very gradually add a tbsp of water at a time and mix in until it becomes the right consistency. It should be quite thick and glossy, don't let it go too runny. If you do sieve in a little more icing sugar.
  • Once you are happy with the consistency of your icing spoon it over your sponge. Allow it to evenly cover the top and go all the way to the edges.
  • Sprinkle your coloured strands all over the top of the icing - as many as you like. I use a lot!! Now allow your icing to completely set before you cut into slices. I leave mine about 30 - 60 minutes.
  • Cut a thin strip off each side (but don't waste, they can be enjoyed!!). Then cut the sponge into squares.
  • Enjoy as they are or serve up with some custard for a nostalgic school dinner treat!