Looking for a gluten-free genoise that actually rises, without gums or dairy? This one stays light and supple, with an airy crumb that soaks up creams and syrups beautifully.
It holds its structure with just a few ingredients and a precise technique. You’ll find this recipe alongside my gluten-free cakes and entremets.
What is this gluten-free, lactose-free genoise?
This is a plain genoise made without gluten, lactose, or xanthan gum. The recipe relies on the aeration of whole eggs rather than a binder like xanthan or psyllium. That simple technique creates a very light, almost cloud-like crumb, without any baking powder.
The flour blend does not try to mimic wheat at all costs. Here, the batter works beautifully without gluten thanks to a mix of fine white rice flour and cornstarch, because cake batter doesn’t need gluten to hold together. The rice flour provides structure, the starch keeps it light, and together they make a clean, balanced blend for this style of cake.
The recipe is also dairy-free. For desserts built on this base, simply replace the milk with a plant-based milk of your choice to keep everything lactose-free.
Key ingredients
Whole eggs are what drive this recipe. Whip them with the sugar, salt, and pure vanilla extract, and the air you incorporate becomes the cake’s structure as it bakes. Since there’s no baking powder, all the lift comes from that.
The white rice flour must be finely milled. It gives the cake its structure, while the cornstarch creates a lighter, more delicate texture. Before using them, whisk them together and sift them at least twice to prevent lumps and keep the mixture easy to fold in.
Sunflower oil keeps the crumb tender, but it needs to be added carefully. First mix it with a small amount of batter to make a smooth base, then fold that mixture into the rest without deflating the eggs.
This genoise also makes an excellent base for other desserts. For a Victoria sponge-style version, add a layer of dairy-free whipped cream or coconut cream. For a wheat-free tres leches, soak it with a mixture of coconut milk, oat milk, and coconut condensed milk, because the crumb absorbs liquid beautifully without turning pasty.
Technical tips and common pitfalls
Success comes down to a series of simple steps, done carefully and without shortcuts. Every stage protects the air whipped into the eggs, and that air is what makes the genoise rise in the oven and gives it its final texture.
Prepare the pan and the oven
Start by preheating the oven to 170°C. Line only the bottom of the pan with parchment paper. Do not grease the sides: the batter needs to cling to the walls and climb to its full height. If you prefer, you can also line the sides with parchment paper instead of leaving them bare.
Whip the eggs properly
Whip the whole eggs with the sugar, salt, and vanilla using a hand mixer or stand mixer. Beat on high speed for 4 to 5 minutes, until the mixture reaches the ribbon stage. At that point, it should be thick, pale yellow, and tripled in volume.
This stage matters more than anything else. The air whipped into the eggs is what builds the cake’s structure. During baking, that trapped air expands, pushes the batter upward, and creates the genoise’s airy texture.
Fold in the dry ingredients without deflating the batter
Add the rice flour and starch mixture in three additions, sifting it over the whipped eggs. After each addition, fold gently until no white streaks remain. Keep as much air as possible, otherwise the batter will deflate and the cake will lose its structure.
This gentle folding creates and preserves the air bubbles that continue to develop in the oven. That gradual expansion is what gives the cake its lift. You can use a store-bought gluten-free flour blend instead, but the texture will change. Many blends contain xanthan gum, which can make the crumb slightly elastic.
Add the oil and bake without rushing
To incorporate the oil without knocking out the foam, first take a little batter and mix it with the sunflower oil in a small bowl. Once the mixture is smooth, fold it gently into the main batter. Then pour the batter into the prepared pan.
Bake for 40 to 45 minutes. The surface should be golden, and the cake should spring back when lightly touched. Do not open the oven door too early while the batter is still underbaked: genoise often collapses at that stage. Wait until the suggested time before checking.
Unmold and cool
As soon as it comes out of the oven, run a thin knife around the edge to release the genoise. Then invert it onto a wire rack and let it cool completely. The rack prevents moisture from getting trapped underneath as it cools.
Storage
The genoise will keep for up to 2 days at room temperature in an airtight container. You can also freeze it for longer storage.
Its especially airy structure makes it ideal for cakes that need soaking. That’s why it works so well for a gluten-free tres leches: it absorbs liquid, including a coconut-and-oat-based mixture, without turning to mush.
You’ll find the rest of my gluten-free recipes there too.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 300 g whole eggs weighed without the shells
- 125 g sugar
- 2 g salt
- 5 g vanilla extract 100% pure
- 100 g white rice flour finely ground
- 60 g cornstarch
- 60 g sunflower oil
Instructions
Method
- Preheat the oven to 170°C. Line the bottom of the cake pan with parchment paper, but do not grease the sides. The batter needs to rise up the sides of the pan to reach its full height. If you like, line the sides with parchment paper as well.
- Whisk together the white rice flour and cornstarch in a small bowl, then sift the mixture at least twice.
- Beat the eggs, sugar, salt, and vanilla extract in a large bowl using a hand mixer or stand mixer on high speed for 4 to 5 minutes, until the mixture is pale, thick, and tripled in volume.
- Sift the flour and cornstarch mixture over the whipped eggs in three additions. Gently fold after each addition until no white streaks remain, taking care not to deflate the mixture.
- Transfer a small amount of batter to a small bowl and stir in the sunflower oil until smooth. Gently fold this mixture back into the batter.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes. The cake is done when the top is golden and springs back lightly to the touch.
- Remove the cake from the oven and immediately run a thin knife around the edge. Invert it onto a wire rack and let it cool completely.
