3 Layer Gluten Free Celebration Cake

Gluten Free 3 layer cake
Gluten Free 3 layer cake

Gluten Free Celebration Cake is a 3 layer sponge cake with a non-dairy cream cheese filling.  Although this recipe is gluten free it does have egg whites.  You could use NO EGG as an alternative if you want to avoid eggs completely or are vegan.


2oz Margarine
4oz Icing sugar
1 Tbsp Rapeseed oil or other vegetable oil
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 tbsp Vanilla essence
Blueberry spread
3 Egg whites or No Egg
Icing  sugar to dust
Cocoa powder to dust

For the Filling

225g Non-dairy cream cheese (cold)
3 tbsp Icing sugar
2 tsp Vanilla essence
2 tbsp Non Dairy Margarine


To make the cakes:

  • Place the margarine, oil and icing sugar into a mixing bowl and cream together with a whisk until pale.
  • In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.
  • Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.
  • When the cake mixture is ready it should start to slide up to the top of the whisk. (around 1-2 minutes)
  • Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring – do not stir. You want to add air at this point rather than lose it.
  • Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.
  • Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.

To make the filling:

  • Whisk together the  non-dairy cream cheese (cold), icing sugar, vanilla essence, margarine until well combined and stiff
  • Spread the bottom 2 cakes with the blueberry conserve.
  • Spread half of the cream filling on top of the blueberry conserve.
  • Pile up the bottom 2 cakes and place the final cake on the very top
  • Decorate with sieved icing sugar and cocoa

This cake is best made a day early and kept in the fridge.

Adapted from a recipe by Jeenas Kitchen


3 thoughts on “3 Layer Gluten Free Celebration Cake

  1. This recipe sounds lovely, but I am really allergic to maize. I see lots of gluten free recipes which use cornflour – does anyone know what I can use instead of cornflour? Potato flour maybe?

  2. Hi Melanie

    Potato starch flour (potato flour is a different thing, but in the UK both may be called that, which is confusing!) may be used as a substitute for corn starch, as you suggest.

    Tapioca and arrowroot are similarly interchangeable with one another.

    I use a mixture of corn starch, maize flour (more coarsely ground, and yellow), arrowroot and ground almonds (with xanthan gum if necessary, if you can find some non-corn derived, guar/carob gum if not) as a standard GF flour mix.

    This is because I can never find a rice flour that is ground finely enough, and this combination (in various proportions) is suitable for almost anything. For cakes, 2 parts arrowroot:2 corn starch:2ground almonds:3 maize flour is a good mix.

    A corn-free version of that mix could be: arrowroot, ground almonds, potato starch and either rice flour, or preferably sorghum (if you can get it).

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