This classic old school sprinkle cake combines a vanilla sponge topped with icing and sprinkles. It takes me right back to my primary school days, and is perfect served with dairy free custard! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the the cake?
I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREE gluten free self raising flour which works really well in gluten free baking.
Which cake tin do you use for this recipe?
For this recipe I use a standard 20cm springform square baking tin.
Which sprinkles do you use?
Any rainbow sprinkles will work for the top of this cake, however ensure to check they are gluten free.
How long will this cake last?
This cake will last in an airtight container for up to 3 days, however is always best served on the day or day after you make it.
Old School Sprinkle Cake
Ingredients
For the sponge
- 250 g dairy free butter
- 225 g caster sugar
- 4 medium eggs
- 2 tablespoons dairy free milk
- 1 teaspoon vanilla extract
- 250 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
For the iced topping
- 300 g icing sugar
- 3-4 tablespoons boiling water
- Gluten free sprinkles
Instructions
- Preheat the oven to 180°C and grease and line a 20cm square springform baking tin.
- In a large mixing bowl whisk butter and caster sugar until creamy. Add the eggs 1 at a time and continue to whisk until fully combined. Add the dairy free milk and vanilla extract and whisk again.
- Fold in the self-raising flour, xanthan gum and baking powder. Mix well until combined and then spoon the mixture into the lined baking tin.
- Bake in the oven for 40 minutes, or until golden brown and a skewer comes out clean (cover the top with foil if it starts to brown too quickly). Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- Make the icing by combining icing sugar and boiling water until you have a runny (but not too runny!) consistency. Spread on top of the cake and top with sprinkles. Leave to set and serve with dairy free custard.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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This was delightful, thanks for the recipe Alice! The sponge had a really delicate flavour, not too sweet and a lovely fluffy consistency.
My non gf husband said this gf free version was much better than a gluten version I made for friends.
Defs be making again 🙂
I’m so glad you enjoyed it 😊
Thank you. Exactly what I was looking for – nostalgic school sponge in GF form. Everyone loves it.
Using the Freee self raising flour, do I need to add the xanthan gum as I think it already has it in?
No you don’t need to add any extra if it already has it in.
Thanks,
Alice