Light, airy, and versatile – this gluten-free, dairy-free sponge cake is perfect for special occasions, afternoon tea, or just because. Made with just a few pantry staples and no gluten or dairy, it’s a go-to base recipe for countless variations.

This sponge uses whipped whole eggs for structure along with vinegar to stabilize it (no baking powder or gluten needed!) and gets its softness from air and cornstarch. Think of it as a cross between a classic sponge and a Victoria sponge – minus most of the allergens.

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Why You’ll Love This Gluten Free Cake Recipe

This light and fluffy gluten-free sponge cake is a game-changer for anyone with dietary restrictions. Whether you’re celebrating, hosting an allergy-safe afternoon tea, or simply craving a slice of classic cake without the stomach ache, this recipe has you covered.

Made without gluten, dairy, nuts, or soy, this sponge is surprisingly simple – no xanthan gum, no gluten-free flour blends, and no weird additives. Just a few pantry staples and some careful whipping, and you’ll have a beautifully risen, golden cake that melts in your mouth.

It’s a great base for layer cakes, trifles, or even a rolled Swiss cake — and you can dress it up with homemade vegan cream, tangy lemon curd, juicy berries, or rich chocolate. Whether you’re baking for yourself, your kids, or a friend with allergies, this cake delivers nostalgic sponge cake flavor without compromise.

And best of all? It’s also:

Corn-based (no gluten flours)
Low FODMAP friendly in moderation
Latex-free (no banana, avocado, etc.)
Sulphite-free
Low nickel (depending on toppings — more below!)

Allergen Friendly & Low FODMAP Sponge Cake Filling Ideas

This gluten-free sponge cake is a perfect blank canvas – soft, airy, and ready to pair with all kinds of delicious toppings and fillings. Whether you’re going for fresh and fruity, rich and indulgent, or light and creamy, here are some allergy-friendly ideas to inspire your next creation:

Low FODMAP Sponge Cake Variations

Lemon Curd & Vegan Cream
Lemon is FODMAP-free, and many vegan creams are low FODMAP in small amounts (check labels for additives). My lemon curd recipe is super easy and uses low-FODMAP ingredients.

Strawberries & Cream (Vegan)
Fresh strawberries are low FODMAP in servings up to 65g.

Orange Slices & Cream
Fresh orange is low FODMAP in servings up to 130g.

Dark Chocolate & Orange Zest with Vegan Cream
Dark chocolate (min 70%) is low FODMAP in small portions.

Berry Compote + Coconut Yogurt
Make a compote using low-FODMAP berries like strawberries, blueberries, or raspberries. Pair with plain coconut yogurt (check for gums and additives).

Vegan Custard & Dark Chocolate – Think of it like a dairy-free Boston Cream Pie. Layer vanilla vegan custard between the cakes and drizzle dark chocolate ganache or sauce on top. For a twist, try chocolate custard with vanilla icing on top – so moreish!

Allergen friendly sponge topped with vegan cream and orange slices

Low Nickel Sponge Cake Variations

Vegan Strawberries & Cream
Use fresh strawberries (low in nickel) with coconut-based or rice-based whipped cream.

Close-up of thick, creamy lemon curd with lemons

Easy 4 Ingredient Lemon Curd

This simple lemon curd is a perfect compliment to this sponge cake!

Check out this recipe

Lemon Curd & Vegan Cream
My 4-ingredient lemon curd is made with lemon juice and cornstarch — both low in nickel. Pair with a whipped vegan cream made from rice or coconut (avoid soy if sensitive).

Orange Slices & Coconut Cream
Fresh orange slices with whipped coconut cream or yogurt. Zesty, light, and allergen-friendly.

Jam Filling with Cinnamon Sugar
Choose a jam without seeds or additives (look for strawberry or apricot). Cinnamon sugar on top gives a warm donut-like finish.

Vegan Custard with Vanilla Icing
Use homemade or nickel-safe custard (avoid canned or commercial custards with additives). Vanilla icing made with icing sugar and water or allergy-safe butter alternatives is a safe bet.

Use store-bought or homemade dairy-free alternatives, depending on your needs (e.g. coconut whip, soy-based custard, oat cream).

Swiss Roll Variation

Want a different look? Pour the batter into a large rectangular baking tray lined with baking paper, and bake at 180°C for 10–12 minutes, or until just browned.

Once out of the oven, roll it up in baking paper while still warm.
Let it cool, unroll gently and remove baking paper, then choose your choice of fillings such as jam, vegan cream, lemon curd, or custard, then re-roll for a gluten-free, dairy-free Swiss roll!

Swiss roll style, with vegan cream and dark chocolate with orange zest

Allergen Notes

Gluten-Free (uses 100% cornstarch)
Dairy-Free
Nut-Free (as long as toppings are safe)
Soy-Free & Low Nickel depending on filling choices
Contains eggs – not suitable for egg-free diets, but no other top 8 allergens

Ingredients

6 large eggs
½ cup (100g) caster sugar
2 tsp white vinegar or apple cider vinegar (don’t worry it wont effect the taste!)
1 cup (120g) cornstarch (also labeled corn flour in some countries)
Zest of 1 lemon (optional)

Instructions

Prep your equipment:
Clean your mixing bowl thoroughly — rubbing it with lemon and drying it well helps ensure no grease interferes with your egg volume.
Whisk the eggs:
Crack eggs one at a time into the bowl to ensure they’re fresh and shell-free. Using a stand mixer or hand beaters, whisk on high for 8–10 minutes, or until the mixture triples in volume, becomes pale yellow, and forms soft peaks.
Add sugar & vinegar:
About halfway through whisking, slowly add the caster sugar, a spoonful at a time, along with the vinegar. This helps stabilize the eggs and gives the sponge a delicate crumb.
Incorporate cornstarch:
Sift the cornstarch twice to remove lumps. In a separate small bowl, mix 4 tablespoons of the egg mixture with the cornstarch to form a smooth paste. Gently fold this paste into the rest of the egg mixture along with the lemon zest, being careful not to deflate it.
Bake:
Preheat your oven to 180°C (350°F). Line and lightly grease two 20cm (8-inch) cake tins. Divide the batter evenly and bake for 18–22 minutes, or until a skewer comes out clean. The cakes may deflate slightly after baking — that’s normal for flourless sponges.
Cool and fill:
Let the cakes cool completely before adding your chosen fillings.

FAQ: Allergen-Friendly Sponge Cake (Gluten-Free & Dairy-Free)

Is this sponge cake gluten-free?

Yes! This recipe uses 100% cornstarch (also called cornflour in some countries), which is naturally gluten-free. Just be sure to use certified gluten-free cornstarch if you’re highly sensitive or baking for someone with celiac disease.

Is this sponge cake dairy-free?

Yes, this sponge cake contains no milk, butter, or dairy-based ingredients. It’s completely dairy-free and suitable for those with lactose intolerance or a milk allergy.

Can I this sponge cake without eggs?

This specific recipe relies on whipped eggs for structure and rise, so it cannot be made egg-free. However, you could try a vegan sponge using aquafaba or commercial egg replacers — I’m working on testing a version, so stay tuned!

What type of cornstarch should I use?

Use plain white cornstarch (often labeled as cornflour in Australia/UK). Do not use cornmeal or polenta — it won’t work the same way.

Why is there vinegar in the recipe?

Vinegar helps stabilize the whipped egg mixture and gives the sponge a finer texture. It reacts slightly with the sugar and egg proteins, supporting lift and softness without baking powder.

Why did my sponge deflate after baking?

It’s normal for flourless sponges to deflate a little as they cool, especially when made without baking powder. Just make sure not to underbake them — they should spring back when gently touched in the center.

Can I freeze the sponge cake?

Yes! You can freeze the sponge layers (unfilled) by wrapping them tightly in plastic wrap and storing in a freezer-safe container. Thaw at room temperature before filling.