Gluten and Dairy Free Vanilla Cake with Chocolate cream

serves / makes 8
20 prep time
20 mins cooking time


Forget the preconception about gluten free cakes being dry and heavy. This cake is light as a feather and very easy to whip together if you are in a rush. It can be made with a variety of fillings but my favourite is this dairy free chocolate buttercream.




For the vanilla sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the chocolate buttercream:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar


  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder and ground rice and beat well to combine
  5. Add the milk and vanilla extract and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 20 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. To make the buttercream beat the butter, cocoa powder and icing sugar together until light and fluffy
  12. Use the butter cream to sandwich the two cakes together

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