Wheat, Gluten, Dairy and Egg Free Banana Sandwich Cake

A friend of mine has recently embarked on a wheat, gluten and dairy free diet. I felt it was my duty to see if I could bake something for her that would fit in with all these new requirements as well as let her eat cake!

This recipe (from Dove’s Farm) contains just sugar, sunflower oil, vanilla extract, Gluten free self raising flour and banana and is supposed to be a Victoria sandwich type of cake .However, you can taste the banana in it (which is why I’ve renamed it as a Banana Sandwich Cake) so I think if I made it again I would try to incorporate some toffee or chocolate flavours and do it as a banoffee or chocolate/banana cake.

Apart from that, how does it compare to “normal” cake?  The top and sides are a little bit crispy but this could be due to the incorrect oven temperature – it can be a bit of a mission to get my oven just right! The crumb is nice and moist and the texture good, if a little heavier. To be honest, it isn’t the best cake I’ve ever had BUT if you can’t eat normal cake and are looking for a quick and easy alternative, this one does the job.

I’m going to try a few more wheat/gluten free recipes over the coming months and see if I can find something that truly matches up to the real thing…

Wheat, Gluten, Dairy and Egg Free Banana Sandwich Cake
Makes a two layer, 6 inch cake

125g  caster sugar
6 tbsps sunflower oil
1 tbsp  vanilla extract
Half of a ripe banana, peeled and mashed
150g   Gluten free self raising flour
4 tbsps water
2 tbsps jam
1 tsp icing sugar

– Preheat the oven to 170C (fan oven – I baked mine at 180 and it was a little crispy so think a lower temperature would be better) and lightly oil and line two 6 inch sandwich tins.

– Beat together the sugar, oil and vanilla in a bowl. Add the banana and beat again and then add the flour and water and mix well.

– Turn the mixture into the prepared tins, smoothing the tops, and bake in a preheated oven for 15-20 minutes.

– Remove the cakes from the oven, leave to cool in the tins for a couple of minutes and then allow to cool fully on a wire rack.

– Spread one of the sponges with a filling of your choice (something toffee/chocolate would be good) and place the other cake on top.

– Sieve the icing sugar over the top of the cake, using a stencil or cookie cutter to add a design if you wish.



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