Hey guys, welcome back to the blog! Today’s recipe is one you won’t want to miss. A gluten, sugar and dairy free sponge cake that is simple and quick. I’ve had my share of gluten free sponge cakes and I’ve tried multiple recipes but this is the best one I have ever made. As hard as gluten free baking can be, this cake is soft and airy and the perfect base layer for any cake. You can easily double the ingredients for a larger cake. I made a small batch when creating the recipe, but I will definitely amp it up for any celebration. The best part is that the cake is guilt free even though it doesn’t taste like it. It is great for those of you who want to enjoy a cake without any refined sugar or dairy. So here’s how you can make it!
1 cup gluten free flour
1/2 cup almond flour
1 tablespoon coconut oil
1/2 cup xylitol or erythritol (you can also use a stevia mix)
1 tsp vanilla extract (or any flavor)
1 tsp baking powder
Separate the egg whites from the yolks and place in different bowls.
Beat the egg whites until thick and fluffy. Should take about 3 mins on medium speed.
In the other bowl, add the sugar substitute to your egg yolks and mix well.
Add the flavor extract. I used salted caramel flavoring but you can also use vanilla or almond.
Over a double boiler, quickly whisk the egg yolk mixture for one minute until it becomes fluffy and runny.
Remove from the double boiler and mix in your coconut oil.
Add a spoon of the egg whites to the yolk mixture and fold in.
Incorporate the yolk mixture into the rest of the egg whites.
Sift in the flours and baking powder and fold gently.
Pour the batter into a greased cake mould and bake for 15-20 mins at 180°C.
Allow to cool before removing the cake from the tin and serving.
I find that pure xylitol works best in cakes as it is sweet enough without any bitterness. Avoid using pure stevia as it can be bitter, it’s preferable to use stevia blending with monkfruit sweetener or erythritol.
I find that almond flour adds the necessary fat and texture to the cake, it’s best not to substitute it for other flours. However, if you do omit it, increase the coconut oil to add more fat into the cake.
There you have it! This recipe is quick and easy and I hope you give it a try. Thank you for reading and please like and follow for more recipes like this one, xoxo.
Hey guys, welcome back to the blog. It’s been a while, mostly because I haven’t had any new recipes to share until now. For years I’ve tried to achieve the ideal gluten free cake; one that tasted like a regular cake and wasn’t dry or dense. This sponge cake was exactly what I needed, a Victoria sponge cake is richer than a traditional sponge cake but lighter than a pound cake. I stumbled upon many recipes before coming up with this one and I think it’s fair to say that I am pretty happy with it and so was my family. I decided to make this cake for a birthday and it did not fail, it was perfectly balanced and so fun to make. So here is the recipe for you to try it out yourself.
250g softened butter (or vegan substitute)
250g caster sugar (or sugar free substitute such as erythritol or xylitol)
4 medium eggs
1 tbsp vanilla extract
250g gluten free self-raising flour
1/4 cup oat or almond milk
120g almond flour
1 tsp baking powder
50g softened butter
100-150 icing sugar
1/4 cup almond or oat milk
1tsp vanilla extract
4 tbsp Jam for filling
Preheat the oven to 150ºC (fan) and grease two 8″ baking tins with butter or a neutral oil and line the bottoms with baking sheets.
In a bowl, beat the butter and sugar until soft and fluffy. This should take about 4-5 mins with a mixer and the batter should be lighter in colour.
Add in your vanilla and the eggs, one at a time.
Mix in your flours in a separate bowl before adding to the mixture in increments. You want to add your milk in gradually as well, mixing on low speed.
When your batter is thick but still falls off the spoon it should be ready. Divide it equally between the two cake tins, spreading it with a spatula or spoon and tapping the bottoms to get rid of any air bubbles.
Bake in the oven for 30-40 mins. It should become golden, you can insert a cake tester or toothpick into the cake to check when it’s done. The pick should come out clean and if you gently press on the cake, it should bounce back, not leaving any indents.
Remove the cakes from the oven, allow to cool before removing and placing on a rack to cool down completely.
Making the Buttercream
Beat the butter and icing sugar with a mixer until well combined.
Add the vanilla and milk. You can add more sugar or milk to achieve the consistency you’d like. If you’d prefer piping or icing the sides of the cake, you’d want a thicker consistency.
I froze my cakes for about 10-15 mins after the cooled down and before decorating to ensure they wouldn’t crumble when I flipped them over.
I used buttercream only on the edges of the cake, filling the middle layer with strawberry jam. But, you can make this cake however you like, opting out of both or substituting them with other fillings.
I made this cake the day before, it stores really well in the fridge for a couple of days.
I like adding almond flour because it adds a great texture to the cake, omitting it may affect the consistency of the batter but shouldn’t compromise it completely.
You can also double or half this recipe to change how many layers you want to make or the size of the cake (this recipe makes a 2 layer 8″ cake). Let me know if you do try out the recipe and if you have any tips down in the comments. I hope you enjoyed this post and that you come again soon, please like and follow for more recipe finds like this one, xoxo.