My Gluten Free Biscuit Traybake Cake
A deliciously fluffy vanilla sponge topped with lashings of jam and decorated with all your favourite biscuits – I love the fact its very quick to put together and you haven’t got to be an expert cake decorator to make a real show stopper!
I asked my lovely Instagram followers what was their favourite biscuit was and I think between them all, we covered just about every type of biscuit out there :’)
As a result, the Biscuit Traybake Cake was born!! A light, fluffy vanilla sponge, topped with lashings of strawberry jam and just about every type of biscuit! COMPLETELY GLUTEN FREE & DAIRY FREE!!!!!
Using a Different Size Tin?
For this recipe, I’ve used a 20 x 30cm rectangular tin. If you’ve got a different size, here’s a guide for the quantities you’ll need:
|Size||Quantities Required||Cooking Time|
|2lb Loaf Tin||Cake: 2 eggs, 115g of butter/sugar/flour, 30g desiccated coconut||25 mins|
|22cm Round tin||Cake: 3 eggs, 170g of butter/sugar/flour, 50g desiccated coconut||30 mins|
|23cm Square tin||Cake: 5 eggs, 280g of butter/sugar/flour||30 mins|
Regardless of which one you pick, I’d still recommend you follow the steps for how to decorate the cake below i.e. warm your jam in the microwave, spread over the cake whilst its still hot and then add loads of different biscuits.
Place the biscuits face up, face down, cut in half, crumbled over it, broken in half, piled on top of each other. The more fun you have with it, the better it looks!
Biscuit Traybake Cake
- 340 grams Gluten Free Self-Raising Flour
- 340 grams Caster Sugar
- 340 grams Spread (tub of marg) - Dairy free if necessary – eg Flora Dairy Free, Pure, Vitalite
- 2 tsp Baking Powder - check its gluten free
- 6 eggs
- 300-400 grams Jam
- Loads of Biscuits! - Morrisons have a great range of gf df biscuits
- Preheat your oven to 180oC (fan).
- Line your traybake tin/loaf tin/whatever you're using with baking paper.
- In a large bowl, whisk together the butter & sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the beaten eggs, flour and baking powder to the butter/sugar and whisk together until JUST combined (20-30seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy!
- Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
- Bake for approx 30 mins.>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Tip your jam into a microwaveable bowl. Heat in 15 second blasts until runny.
- Pour over the cake whilst its still warm.
- Add all your biscuits whilst its still warm too. It looks best if you place them all in different ways – cut them in half, face up, face down, crumbled, whatever you fancy!!