Gluten-free Sponge Cake
This gluten-free sponge cake combines freshly ground millet and short grain rice with eggs and caster sugar for a light, airy bake. The TM7 grinds the grains to a fine flour, whips the eggs to full volume with the butterfly whisk, and mixes everything into an even batter. A gentle, foolproof dessert for anyone avoiding gluten.
About this recipe
Gluten-free Sponge Cake with your Thermomix TM7 is the recipe to try when classic sponge recipes let you down because of gluten. Instead of shop-bought flour blends, this cake starts from whole millet and short grain rice, which the all-in-one kitchen machine grinds into a fine, fresh flour in seconds — far more fragrant than anything pre-packaged. The eggs and caster sugar are then whipped with the butterfly whisk until pale and voluminous, the secret behind a crumb that rises high yet stays tender. Because there is no gluten to develop, the batter relies entirely on air and even mixing, exactly what the TM7 does best. Serve it as a simple dessert with berries and whipped cream, slice it for lunchboxes, or use it as the base for a festive birthday layer cake. It is the kind of quick baking win that turns a dietary restriction into a genuine treat.
Preparation tips
- Grind the millet and short grain rice in two batches rather than one large batch; smaller quantities grind noticeably finer, and fine flour is what gives this sponge its tender crumb without any grittiness.
- Bring the eggs to room temperature before whipping with the caster sugar; warm eggs hold more air, which means a higher rise. Fold the oil in last with a spatula to keep as much air in the batter as possible.
- This sponge freezes beautifully: slice it fully, separate the slices with baking paper and freeze in a sealed bag. It also makes an excellent trifle base — its sturdy crumb soaks up fruit juice or chocolate sauce without collapsing.
Recipe variations
- Lactose-free version: simply serve with dairy-free whipped coconut cream and fresh berries instead of classic cream; the cake itself already contains no milk or butter, so it stays completely lactose-free.
- Festive variant: split the cooled sponge in half, fill with chocolate ganache or vanilla custard and cover with a dusting of icing sugar for a birthday layer cake that nobody will guess is gluten-free.
Thermomix TM7 Benefits
- Grinding whole millet in the TM7 produces fresher, finer flour than shop-bought blends, giving the sponge a delicate crumb.
- The Thermomix weighs the caster sugar directly into the bowl, so the ratios for this egg-rich batter stay accurate every single bake.
- Whipping the eggs with the butterfly whisk attachment turns them pale and voluminous, creating the lift this gluten-free crumb needs.
- The Thermomix grates cold butter or chocolate decorations quickly for finishing, if you want to dress the sponge up festively.
- Mixing the batter at a steady, even speed incorporates the oil gently so the airy structure from the whipped eggs is preserved.
Ingredients
- oil
- millet
- white short grain rice
- gluten-free baking powder
- medium eggs
- caster sugar