Gluten-free Easter cake recipe

(135 ratings)

Gluten-free Easter cake
  • healthy
Preparation Time30 mins
Cooking Time20 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories362 Kcal18%
Fat18 g26%
Saturated Fat10 g50%

Our easiest ever gluten-free sponge, layered with whipped cream and homemade lemon curd.

This gluten-free Easter cake shows just how easy wheat-free baking can be. The sponge itself has only three ingredients. It takes just 20 minutes to bake and uses cornflour (which is naturally gluten-free). It rises well and has a really lovely, light texture - even people without a gluten intolerance seem to like it. We baked this version in three cake tins for a triple layer cake, but it's fine to just use two if you prefer. This makes a beautiful celebration cake all through the summer, but of course for Easter you'll want to top it with plenty of chocolate eggs.


  • 6 large free-range eggs
  • 220g caster sugar
  • 200g cornflour

For the filling:

  • 140g butter
  • 180g caster sugar
  • finely-grated zest and juice of 2 lemons
  • 2 eggs, beaten
  • 300ml softly whipped double cream
  • small Easter eggs (eg, Mini Eggs), for decoration

You will need:

  • 3 x 20cm round cake tins, greased and lined




  1. Preheat the oven to 180°C/35o°F/Gas 4. Beat the eggs with the caster sugar until light and fluffy and the whisk leaves a ribbon trail when lifted out of the mixture. Sieve the cornflour into the mixture and fold it in gently. Divide the batter between the cake tins and bake for 15-18 mins until golden brown and cooked through.
  2. While the cake is baking, prepare the lemon curd. Put the butter, sugar, lemon zest and juice in a small saucepan over a low heat. Stir until the sugar dissolves and pour in the beaten eggs. Continue to cook (make sure that the sides of the pan are touchable at all times, this is a good way to control the heat). As soon as the curd can coat the back of a wooden spoon, it’s ready. Allow to cool completely.
  3. Once the cakes are cool, assemble the cake by layering up with lemon curd, whipped cream and chocolate Easter eggs. Top with extra chocolate eggs and serve.

Top tip for making gluten-free Easter cake

This cake includes a homemade lemon curd recipe but if you want to save time you could opt for a readymade lemon curd instead.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies