gluten free cassava flour strawberry and cream sponge cake recipe

Gluten free strawberry and cream sponge cake

Prep: 10 Minutes  I Bake  time: 30-35 Minutes   I Serving 8 – 10 slice 

100 gr Cassava flour
15 gr Powder milk
80 gr Sugar
5 gr Cake emulsifier
50 gr Unsalted butter
1 gr Vanilla powder
4 Eggs 

350 gr fresh cream
½ tsp Vanilla extract
3 tbsp Icing sugar
350 gr fresh strawberries


  1. Preheat the oven and set the temperature to 180 degrees Celsius. 


  1. Combine and stir together cassava flour, baking powder, milk powder set aside. 
  2. Melt the butter and set aside to cool to room temperature. 
  3. Beat the eggs and sugar together until the mixture is light colour and fluffy; this will take about 5-7 minutes
  4. Add the dry ingredients to the egg mixture, stir until smooth and well blended. 
  5. Pour the melted butter into the mixture little by little until smooth and well blended.

1. Pour the batter into the lined loaf tin and bake for 35 minutes in 180oC until slightly golden brown and springy to touch.
2. Transfer to a cooling rack. And enjoy!


  1. Beet the fresh cream until soft peaks, and then add sugar and vanilla essence little by little, mix it well.


  1. Apply and decorate the cream on the surface of the vanilla cream cake
  2. Add some fresh strawberry for the topping
  3. Cool and slice it, the cake is ready to serve.

PRO TIP: To check whether the vanilla cakes have baked all the way through, insert a toothpick into the middle of a cake. If it comes wet and sticky, bake for another 5 minutes. If it comes out with crumbs, your Vanilla is ready.

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