Gluten-free Coronation Traybake Cake Recipe

Gluten-free coronation traybake cake recipe - easy to share and even easier to make. Coeliac-friendly and wheat-free. See the FAQ for advice on adapting this recipe to be dairy-free.

Prep Time 10

Cook Time 55

Servings

Calories 579kcal

Author Bex

Equipment

1 13x9 rectangular cake tin

Ingredients

For the sponge cake

400 g butter softened
350 g caster sugar
6 eggs I used large
2 tsp vanilla extract
390 g gluten-free self-raising flour
1/4 tsp xanthan gum
50 g desiccated coconut or swap for 10g more self-raising flour

For the icing

200 g butter softened
400 g icing sugar
1 tsp vanilla extract
1 handful raspberries
2 handfuls strawberries sliced 3mm thick
2 handfuls blueberries

Grams - Cups

Instructions

For the sponge cake

Preheat the oven to 160C Fan / 180C. Prepare a rectangular 13x9 inch (33x23cm) baking tin by greasing and lining with non-stick baking paper - the paper should overhang the edges to make it easier to lift out the cake once it's cooled.
In a large mixing bowl, cream together the sugar and butter. Cream until light and fluffy - I use an electric hand whisk for this part.
Add the eggs one-by-one, whisking in between each, then add the vanilla extract and mix in.
Fold in the flour, coconut and xanthan gum to the mixture using a silicone spatula (this is a big mixture so make sure there's no lumps left!)
Spoon/pour the mixture evenly into the prepare baking tin. Bake in the oven for around 55 minutes until fully cooked and golden. Poke the middle with a skewer if you're not sure whether it's done or not - if it comes out clean then it's done.
Allow to cool in the tin.

For the buttercream

Whilst the cake is cooling make the icing. Ensure the butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place the butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour. Of course, you can do this in a (clean) large mixing bowl with an electric hand whisk too.
Add the icing sugar in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from an icing sugar explosion, but then increase the speed to medium / high for each of your 3 minute mixing intervals.
Add the vanilla extract and mix once more - it should now be done. Ensure it's the right thickness - it should be if you've beaten it for long enough. However, if it's too thick you can add a tiny amount of milk. And if too thin, sieve in a little extra icing sugar - this might be the case for dairy-free buttercream using hard margarine.
To finish the cake, transfer the cake to a serving board. Simply spread the buttercream onto the cooled sponge and arrange the berries into a union jack formation, as shown in the photographs. Slice and enjoy!

Nutrition