Vanilla sponge with a coffee butter cream icing



Serves: 8-10

Prep time: 10 mins

Cooking time: 25 mins

Icing time: 10/15 mins

Difficulty: hard




For the vanilla sponge

  • 8oz gluten free flour
  • 4 large eggs
  • 4 oz coconut sugar
  • 2 oz stevia
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • 6 oz of coconut oil ( melted )
  • 2 tablespoons olive oil
  • 1 teaspoon gluten free baking powder

For the icing

  • 140g of soft dairy free butter
  • 12 oz icing sugar
  • 3 teaspoons of coffee essence



  • pre heat the oven to 180 degrees
  • line and grease two medium cake sandwich tins with coconut oil and baking paper
  • Melt the coconut oil in the microwave (30 secs stir 30 secs again)
  • Add all of the dry ingredients to a large mixing bowl. (be sure to sieve the flour you don’t want any lumps! )
  • Beat together the eggs.
  • Make a well in the middle of the dry ingredients.
  • Place the wet ingredients into the well. Combine with the dry ingredients with a wooden spoon.
  • Mix until all the ingredients are combined and a cake batter has formed.
  • Divide the batter and split between the two cake tins.
  • Place in the oven and cook for 25 mins.
  • Remove from the oven and allow to cool completely on a wire cooling rack.
  • Place all of the icing ingredients into a large mixing bowl. Beat together with a wooden spoon until a thick butter cream forms (if your dairy free butter is too soft you may need more icing sugar). Place in the fridge for half an hour.
  • When the cake has cooled place 1/3 of the butter cream on the surface of one of the sandwich halves. Spread and then place the other half on top.
  • Then evenly spread the rest of the butter cream over the rest of the cake – make sure there is an even coat all over!
  • I decorated my cake with some cacao buttons, get creative and see what you can come up with!
  • Slice and serve


I love cake, when I first started out on my low FODMAP journey I was certain I would never see it again. I am so glad I was wrong! This dairy and gluten free sponge cake is the best. Although it has a slightly closer texture it is wonderfully moist, don’t worry you wont find any dry and crumbly cakes here. Store it in an air tight container for up to a week.


One thought on “Vanilla sponge with a coffee butter cream icing

  1. says:

    That looks excellent.


    Harry Jenner
    Accenture UK | RBS Global Business Operations | Resourcing Lead
    Strategy | Consulting | Digital | Technology | Operations
    › 30 Fenchurch Street, London, EC3M 3BD
    ‘ +44 (0) 79495 81403
    [Image result for linkedin][cid:image009.jpg@01D234E7.8F4A8100]


    This message is for the designated recipient only and may contain privileged, proprietary, or otherwise private information. If you have received it in error, please notify the sender immediately and delete the original. Any other use of the e-mail by you is prohibited. Where allowed by local law, electronic communications with Accenture and its affiliates, including e-mail and instant messaging (including content), may be scanned by our systems for the purposes of information security and assessment of internal compliance with Accenture policy.

    Accenture means Accenture (UK) Limited (registered number 4757301), registered in England and Wales with registered address at 30 Fenchurch Street, London EC3M 3BD.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s