Sponge Cake / Gluten free Sponge Cake

Sponge cake

Sponge Cake / Gluten free Sponge Cake

Sponge cakes are very popular for their softness. This Gluten free Sponge cake is no exception. Quick to make and healthy dessert.

To begin with, the key ingredient in all baked goodies like Sponge cake, bread, pizza, pasta, cookies, etc is all purpose flour / maida / whole wheat flour. As someone who has loved baking, replacing these with gluten free flour for baking has been a tedious process. Just substituting the wheat flour / maida with equal quantity of any non-glutenous millet flour does not work. Cakes / muffins do not turn out the way they should. Because the bleached white flour is actually part protein and part starches. In short, to make a glutenous flour using non glutenous ingredients we need to mix some starch with protein.

To add, most of the flour mix use Xanthan gum / Guar gum to aid binding. Though they are plant based, there are various pros and cons of these 2 ingredients and hence I preferred to make a flour mix without them.

After a few trial and error attempts, I have finally arrived at this flour mix to substitute all purpose flour in any type of baking. A flour mix that contains both starch and protein. The starches that are used, help in binding, make the end product fluffy and light, and also reproduce the familiar white color in them.  But they may not have much nutritional value. Hence I’ve tried to reduce the starches to the minimum. This flour mix is easy to make with readily available ingredients. All my baked recipes in this site use this Flour mix successfully.

Sponge cake


  • 1 cup Gluten free Flour mix
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 2/3 cup mashed ripe bananas
  • 2 tablespoon flaxseeds powder mixed with 6 tablespoon warm water
  • 2/3 cup jaggery powder / brown sugar
  • ¼ cup oil
  • 1 tsp vanilla essence
  • ¼ cup coconut milk


  1. Preheat Oven to 180˚ C / 350˚ F
  2. Mix all flours, baking soda, baking powder and sieve.
  3. Mix mashed banana, flax seeds meal, jaggery powder, oil and vanilla essence and whisk well till they blend to a thick paste.
  4. Add dry ingredients to wet and mix with light strokes, adding coconut milk.
  5. Grease and flour a 8” round baking dish, pour mixture into it and bake for approximately 25 minutes or till a wooden toothpick comes out clean.
  6. Allow to cool.
  • radanore
    Posted at 15:06h, 22 May

    I do not even understand how I stopped up here, however I thought this post was good. I do not understand who you’re but certainly you’re going to a well-known blogger when you are not already 😉 Cheers!

    • ramag
      Posted at 18:38h, 01 June

      Thanks a ton for your good wishes. Cheers 🙂

  • Anuradha
    Posted at 12:51h, 20 June

    Thank you so much for sharing your recipes. We recently found out that our 15 year old daughter is dairy and gluten intolerant. She loves all wheat products.. chapati, bread, pasta.I found your blog . Can’t wait to try the recipes. Some of the pages like baked and ready mix are not displayed though. Also wanted to check with you if you have a gluten free chapati mix recipe.

    • ramag
      Posted at 08:07h, 22 June

      Hi, Thanks for evincing interest in my blog. I didnt get you “Some of the pages like baked and ready mix are not displayed though.” Which page are you referring to? Pl let me know, i would rectify it.

      As for chapati, i dont make mixes. I use either Jowar, Ragi or Bajara as single atta. In fact, you do not need a mix for making rotis. I can give you one quick tip for making GF roti using any of these flours. For every cup of flour, boil equal amount of water. Reduce flame, Mix the flour till it is coated with water fully. Switch off and Cool the mixture and knead well. You will be able to roll rotis like normal wheat flour. It works with any GF flour mentioned above.

      Do let me know for any more info.


  • Anuradha
    Posted at 08:16h, 02 July

    Thank you for your reply.
    When I click on the link “here” in the pages referred to for the ready mix, like ” You can check for cakes and cookies made with this Gluten free flour mix here”, I was not seeing the list of recipes tagged under that link.
    Thank you also for the wonderful tip for the roti’s. Somehow my roti’s don’t fluff up when I try this method.

    • ramag
      Posted at 09:42h, 11 July

      Hi Anuradha,

      Thanks for pointing out the error. I have updated the page. Apologies for the inconvenience.

      Hope yo enjoy the recipes. keep your feedback coming.

      Thanks and rgds

Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy