Chocolate or Carob Sponge Cake – Dairy and Gluten Free

This Chocolate or Carob Sponge Cake makes a lovely rich cake for special occasions, Chirstmas, Birthdays or just as a little treat occasionally. If you are avoiding Caffeine, Carob makes a great alternative and tastes just as good.

Not for a slimming diet unfortunately. You could replace the sugar in the cake mixture with Xylitol to reduce the carbs and calories.

Chocolate or Carob Sponge Cake - Dairy and Gluten free

The ingredients I like to use are as follows: Dove's Freee Bread Flour, Tapioca flour from Buywholefoods Online. Not all tapioca flour is the same. I tried another make once and it was sticky Pure Dairy free spread - Sunflower or Soya both work well
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 slices
Author: auntylil


  • 3 Eggs
  • 6 oz Caster Sugar
  • 6 oz Dairy free Margarine
  • 3 oz Gluten free flour I use Dove's Freee Bread Flour
  • 3 oz Tapioca flour
  • 3 teaspoons Gluten free baking powder
  • 2 tablespoons Cocoa powder or Carob Powder for caffeine free
  • 1 teaspoon Vanilla essence

For the Filling

  • 4 oz Icing Sugar
  • 2 oz Dairy free Margarine I use Pure sunflower spread
  • 2 teaspoons Cocoa powder or Carob powder to avoid caffeine
  • 1 teaspoon Caramel flavouring


  • Put all the cake ingredients in a mixing bowl and beat until light and fluffy.
  • Grease and flour two 8" Sandwich tins
  • Share the mixture out equally between the tins. Bang them on the worktop to make the mixture level out
  • Put in a preheated oven at 175°C for about 25 - 30 minutes or until the top feels springy to the touch and you don't leave a finger impression on it 🙂
  • Take out of the oven, run a knife round the outside to loosen from the edge of the tins
  • Leave in the tins for 5 minutes before turning out onto a rack to cool
  • For the Filling
  • Stir all the ingredients together until it's not dusty
  • Beat until light and fluffy
  • Spread on to one of the cake halves and put the other cake on top to sandwich them together.
  • Dust with icing sugar and store in an airtight container.


You could make extra filling mixture to put on the top of the cake for a special occasion and sprinkle with chopped nuts


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