Unfortunately in todays world, more and more people are gluten intolerant so there has been a growing demand for gluten free recipes. This gluten free recipe is not only good for health purposes but also has a beautiful texture. I remember a customer even used this cake in there restaurant menu. Making a gluten free recipe means you have to replace the flour with other ingredients which have no gluten and also expect that they do the job that flour would normally do which is to hold the mixture at the right height after baking has finished. Otherwise our cake will collapse like a soufflé before we start sandwiching or masking. In this recipe, rice flour has this task, together with cocoa powder and almond meal. You can use this sponge for creating a wedding or birthday cake by layering and masking with buttercream or ganache. It also makes a delicious chocolate dessert if warmed in the microwave for a few seconds and served with ice cream.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1520
Number of Units: 1
Unit Size: 250mm Round cake
A 335 11.8 ounces Dark Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Melted.
B 125 4.4 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
C 225 7.9 ounces Egg Yolk The egg yolk is the internal yellow part of an egg.
D 75 2.6 ounces Cooking Oil Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.
E 330 11.6 ounces Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza). Soft peak.
F 110 3.9 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. (Caster)
G 5 1 teaspoon Cream of Tartar

Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).

In food, cream of tartar is used for:

  • Stabilizing egg whites, increasing their heat tolerance and volume
  • Stabilizing whipped cream, maintaining its texture and volume
  • Anti-caking and thickening
  • Preventing sugar syrups from crystallizing
  • Reducing discoloration of boiled vegetables

Additionally it is used as a component of:

  • Baking powder, as an acid ingredient to activate baking soda
  • Sodium-free salt substitutes, in combination with potassium chloride

A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.

H 30 1.1 ounce Rice Flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Sifted.
I 30 1.1 ounce Cocoa Powder Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections. Sifted.
J 225 7.9 ounces Almond Meal Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.

It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.

Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.

Recipe Calculator Tool

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1 MEASURE Measure all ingredients Double checked.
2 PREHEAT Preheat the oven to 180C / 356F.
3 PREPARE Prepare 250mm cake pan or ring. Lined with baking paper.
4 MIX Mix A, B and D in a mixing bowl over a double boiler (Bain Marie). Completely dissolved and warm.
5 ADD Add egg yolk to 4 and mix Looks like mayonaise.
6 WHIP Whip E, F and G Soft peak.
7 ADD Add one third of 6 to 5 and mix well Looks like it's split.
8 SIFT Sift H, I and J over 7 and start folding. Not completely mixed.
9 ADD Add the rest of the whipped egg white and fold carefully. No lumps.
10 FILL Fill mixture into the cake pan.
11 BAKE Bake for 40-45 minutes. Do not open the oven doors for at least 35 minutes.
12 CHECK Check if baked using a wooden skewer. Dry.

Important Notes

  • You can also use gluten free flour which is available in some supermarkets instead of rice flour.
  • Do not be afraid to make A, B, C and D a little hotter as long as the egg yolk doesn't turn to an omelette.
  • Do not whip the egg white too stiff. Egg white has a duty to hold the air in the texture. Stiff egg white will collapse faster then peak.
  • We are sifting J, K and L to not only get rid of impurities but also to make incorporation possible with a less number of foldings.
  • Baking time may vary for every oven. To make sure the baking is completed, before you take the sponge out from the oven, poke a wooden skewer in the centre of the sponge and hold it there for 3 seconds. When you remove it, the skewer should come out dry.


  1. Pien says:

    Can I substitute the Rice flour for coconut flour to make this a low carb recipe?
    I will substitute the vaster sugar with eritritol gold (the caster variant)..
    Thank you

  2. Adriana Restrepo says:

    Hello! I`m getting ready the ingredients, but 5 egg yolks=86gr, it`s 38% of the egg yolks in your recipe, so, to have 225 gr of egg yolks I will need 12 eggs?? OMG, It`s too much, isn`t it?
    Can I replace a half of eggs (yolks and whites) with something else?
    Thank you!!!

    1. Serdar Yener says:

      Please follow my recipe using grams only. If you find egg yolk amount need too many numbers of eggs then use whole eggs in the same weight. Thanks.

  3. Dr Asheena Batra says:

    what is almond meal?

    1. Serdar Yener says:

      It is very fine ground almond . Thanks

      1. Dr Asheena Batra says:

        Thanku Serdar for replying…..
        can I hv an egg subtitute for this recipe???
        I hv started feeling helpless now as all gr8 cakes call for eggs in one or the other thing :-((

        1. Serdar Yener says:

          Why don’t you try my eggless sponge and add cocoa powder, chocolate and almond in to it. If the gluten and dairy is not the issue. Make thinner layers and sandwich with ganache

          1. Dr Asheena Batra says:

            But Serdar exactly what should be the weight of each ingredient in the recipe n the method to follow that. I can find the recipe on google but I want to follow as per ur instructions as i had tried ur sponge cake recipe and it was just out of the world. Have never tasted such yummy EGGLESS cake b4. Seriously. Plz do the needfull.
            Thanku :-))

  4. mevina Halkhoree jogessur says:

    will try this one soon

  5. Valentina Semenkova says:

    Made cupcakes using this recipe – it worked great! The texture is very light, that was my 1st experience with gluten free recipe, very glad I came across that recipe.

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