Gluten and Dairy Free Rainbow Cake
Cook time: 
Total time: 
Serves: 30
  • 600g dairy free spread ( I used Vitalite dairy free spread)
  • 600g caster sugar
  • 12 eggs
  • 3 tsp vanilla extract/essence
  • 600g gluten free flour (I used Sainsburys)
  • 6 food colourings - I used Cake Decor Rainbow Cake Colour Gels plus Dr Oetker purple gel
  • *for the DF buttercream/frosting*
  • 300g dairy free spread
  • 500g icing sugar
  • 2 tsp vanilla extract
  • more of the same 6 food colourings used for the sponge
  • *decoprations*
  • mini white marshmallows
  • dairy free foil covered chocolate coins
  • fondant rainbows - 6 colours needed (I used the same 6 colours I used for the sponge) - see notes about this in the main body of this blog post.
  1. Pre heat the oven to 180oC / 160oC
  2. Grease and line 6 x 8 inch cake tins
  3. In a very large bowl ( I used my Kenwood Chef) mix together the dairy free spread and sugar until pale and creamy, which takes a good 5 - 10 minutes given the qty used!
  4. Once this is done, add the eggs. I added half first along with 2 tbsp of the GF flour and then the remaining eggs with 2 more tbsp of flour
  5. I also added the vanilla and mixed in well
  6. Add the remaining flour and mix well.
  7. At the point , if possible, weigh how much cake batter you have and then divide the mixture into 6 bowls.
  8. Into each bowl add a good squirt or two/three of the food colourings (ensuring you have enough left to use in the buttercreams),and mix so you can see how vibrant each batter becomes. You should be able to tell how much food colouring you need .
  9. Now pour each cake batter colour into the 6 cake tins
  10. Bake in the oven for 20-25 minutes until risen and cooked right through
  11. Leave to cool.
  12. *Buttercream*
  13. I found that the coloured buttercream needs to be made just before you want to use them, so I would recommend not making this too much in advance, as I found the buttercream split a little, which was opals I added a little more icing sugar to each one and beat it again and it was fine. I do not know if this was down to the spread being DF or that this is what happens with rainbow frosting!
  14. Anyway to make it I did this:
  15. Place the DF butter spread and the icing sugar and vanilla into large bowl and beat well to make a smooth buttercream.
  16. Assemble the sponges,which have now been removed from their tins, and sandwich each one with the buttercream. Then coat the entire cake with a thin layer of the buttercream, and the pop into the fridge for a hour to set. Meanwhile, reserve about 2 tbsp of the vanilla plain coloured buttercream for later.
  17. With the remaining buttercream, divide it between 6 bowls and add a little of each food colour to each bowl and mix well.
  18. Pour each buttercream into a piping bag (or you can use a knife and go free hand - up to you!)
  19. Starting at the bottom, pipe/go free hand, add each colour buttercream over the same colour sponge underneath the plain buttercream layer. Then smooth over with a palette knife.
  20. Finally, add the remaining plain buttercream to the top the cake and add some marshmallows and the rainbows,and some of the foil covered chocolate coins.
Recipe by Mummy Mishaps at