Gluten Free School Dinner Sponge Cake Recipe (dairy free, low FODMAP) (2024)

My gluten free school dinner sponge cake recipe is guaranteed to make you feel like a kid all over again – no time machine required. Plus, a little custard goes a long way with this fun-filled traybake as I’m sure you already know. Oh and this recipe is dairy free and low FODMAP too.

Ok, so maybe there’s some things about school dinner we’d rather forget (like turkey twizzlers and turkey dinosaurs) but dessert definitely doesn’t fall into that category for me. So here’s my faithful recreation of a childhood favourite – my gluten free school dinner sponge cake recipe…

So who here had this as a dessert at primary school, served up with hot custard? I only ask because Mark has no idea what I’m talking about – he was a packed lunch kid!

(the fun part was always deciding who got the skin of the custard… but 9 times out of 10, nobody actually wanted it)

Compared to some of the other desserts we had – like a yoghurt or cheese and biscuits – this was like hitting the jackpot when you’re 4 years old. I absolutely hated when we had muffins for dessert… mainly because they had tons of raisins in! I’d spend ages making a complete mess all over the table, picking them all out!

But I mean, how can a yoghurt compare to this for dessert? Even if I was lucky enough to get the toffee flavour yoghurt… which I never did!

Plus, sometimes we’d get pink custard… but I have no idea why it was pink and I’ve certainly never had it since then!

I think this dessert became such a fond memory of school dinners simply because not every day of the week was so appealing…

I seem to remember being very disappointed on the day where they were serving turkey stew with stodgy packet mash, tinned watery carrots and plum tomatoes.

(That’s definitely not something that ever made it onto our weekly meal plan, 20 years on!)

I did love hotdogs on a Monday though – not sure what Jamie Oliver would have to say about that?

So I’ve literally just looked at the menu for school dinners at my old primary school (yes it’s online for some reason!) and wow – it has improved so much – this is so unfair!!!

But guess what? Vanilla sponge cake with custard is still on the menu! But they’ve also added make your own fajitas, southern fried goujons, chicken tikka masala, sweet and sour chicken for mains – where was this when I was a kid?! Though everything seems to be served up with sweetcorn for some reason – even the sweet and sour!

Does your old primary school have its school dinner menu online? Go have a look!

But even to this day, I will always still remember sitting in the dinner hall on one of sixteen tables, waiting for the cook to bring over our food.

(yes they actually brought it over to our table for some reason)

Then one of the over kids in Year 6 would serve it all up to us at the table. I remember that for some reason when we’d have apple crumble for dessert (another jackpot day) I’d just ask the serve to give me the crumble because I didn’t like the apple??? What was wrong with me?!

I even did the serving duty a few times when I was older – my Mum was so proud.

Ingredients for my Gluten free school dinner sponge cake

For the sponge cake

400 g gluten free self raising flour
1/4 tsp xanthan gum
400 g butter, softened (or dairy free spread)
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)

*** For a slightly smaller version of this cake I have put the measurements and timings in the ‘Notes’ section of the recipe card below ***

Preheat your oven to 160C fan / 180C. 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 softened butter (or dairy free spread). 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 50-60 minutes until fully cooked and golden.

The perfect place to enjoy a slice of school dinner sponge cake!

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.

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.

PREP TIME: 15 minutes mins

TOTAL TIME: 1 hour hr 15 minutes mins

PRINT RECIPE

4.77 from 126 votes

Ingredients

For the sponge cake

400 g gluten free self raising flour
1/4 tsp xanthan gum
400 g butter softened (or dairy free alternative)
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 / 180C. 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 butter (or dairy free spread). 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 55 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!

Video

Notes

I often make this is a 9x9inch square tin as well. For this I bake it at the same oven temperature for about 40 minutes. For that the quantities would be:

For the sponge cake:
340g gluten free self raising flour
1/4 tsp xanthan gum
340g butter, softened (or dairy free alternative)
300g caster sugar
2 tsp vanilla extract
5 eggs

For the icing:
300g 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)

Thanks for reading how to make my gluten free school dinner sponge cake recipe!If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

Gluten Free School Dinner Sponge Cake Recipe (dairy free, low FODMAP) (2024)

FAQs

Why did my gluten-free cake fall apart? ›

If it's baked goods, they might be falling apart (crumbling) because they are made from low-protein flours and don't have enough added protein or “binders.” Gluten is a protein and a binder, so that might explain it.

What helps gluten free cakes rise? ›

To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend. Another tip to help achieve a real fluffy cake is to separate your eggs. First, add the egg yolks with your wet ingredients.

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Why is my gluten-free cake gummy? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

Can celiacs eat gluten-free cake? ›

Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people with coeliac disease can have their cake and eat it! Gluten gives bread, cakes and pastry the right texture. Without gluten, bread is less chewy and cakes and pastry can be drier and more crumbly.

What is the trick to baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

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How do you keep gluten-free cake moist? ›

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

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Which gluten-free flour is best for cakes? ›

Sorghum flour: great for cakes

Made from an ancient cereal grain that has been cultivated for more than 5,000 years, sorghum flour is light in colour and texture, though it is a fairly dense flour. It is rich in protein and fibre, which helps maintain blood sugar stability and may also help with digestion.

Read The Full Story ›

What is the best gluten-free flour for fluffy cake? ›

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

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What ingredient tenderizes the gluten in a cake? ›

Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.

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Should I let my gluten-free cake batter rest before baking? ›

We recommend covering your batters and doughs and letting them rest for at least half an hour.

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Do gluten-free cakes need xanthan gum? ›

If the gluten free flour you are using doesn't contain xanthan gum, then you'll want to include it in your list of recipe ingredients. Even more so if you're making cake, muffins, bread and pizza crust, as these recipes typically rely on the structure gluten provides.

Get More Info Here ›

How do you add moisture to gluten-free baking? ›

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

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Are gluten free baked goods low Fodmap? ›

Gluten free grains (with the exception of legume based flours) are often low FODMAP. Rice flour, for example, is FODMAP free. This is why a lot of low FODMAP baking recipes tend to be gluten free. Using gluten free flours allows you to eat more portions on a low FODMAP diet.

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What triggers celiac disease later in life? ›

People who develop celiac disease later in life can have eaten gluten for many years without having a negative reaction. Studies suggest that a shift could be caused by the body reaching its breaking point after a lifetime of eating gluten. Stress and other environmental conditions may also be a part of the change.

Why do gluten free cakes crumble? ›

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

Get More Info Here ›

Can you overbeat a gluten-free cake? ›

Sponge cakes—like chiffon and genoise—have similar cause for concern, as they will deflate if overmixed. Flourless cakes, however, or those relying on gluten-free flours, are some of the least sensitive to overmixing (if they don't rely on whipped egg whites).

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How do you keep gluten free pastry from crumbling? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

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Why did my gluten-free cupcakes collapse? ›

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

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