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Soft Gluten free Sponge Cake (Egg free, Dairy free)

Vegan and gluten free sponge cake made with aquafaba! It's soft, fluffy and versatile, perfect for your gluten free layer cakes!
Course Breakfast, Dessert
Cuisine American, Italian
Keyword dairy free, eggless, gluten free, sponge cake, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices

Equipment

  • 2 medium bowls
  • 1 hand mixer
  • 1 spatula
  • 1 8 or 9 inch baking pan
  • 1 kitchen scale

Ingredients

  • 100 grams (¾ CUP) brown rice flour (gluten free)
  • 100 grams (1 CUP) almond flour, or finely ground blanched almonds
  • 100 grams (½ CUP + 2 tbsp) potato starch (or other gluten free starch)
  • 1 tablespoon baking powder
  • pinch of salt
  • 50 grams (¼ CUP) caster sugar
  • 50 grams (4 tbsp) vegan margarine or vegan butter, melted, room temperature
  • 100 grams (½ CUP) aquafaba (cooking liquid of chickpeas or other legumes)
  • 150 grams (¾ CUP) gluten free, dairy free milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest

Instructions

  • Grease a pan or line it with parchment paper and set aside
  • Pre-heat oven at 180° C / 350 F
  • Beat the liquid aquafaba with a hand mixer on high speed, until stiff peaks form
  • In a bowl, weigh and mix flours, starch, sugar, baking powder, salt and grated lemon zest and mix well
  • Add the milk and melted margarine and mix with a hand mixer for 1 minute, making sure all the dry ingredients are well incorporated (check for remaining flour at the bottom of the bowl)
  • With a spatula incorporate the whipped aquafaba, with soft gentle movements (do not use the hand mixer). You will get a liquid batter, it's ok.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean
  • Let cool down completely before removing from pan
  • If desired, dust it with powdered sugar
  • Double the quantities and bake into two separate pans, to make a layer cake

Notes

Please note that measurements in cups may differ from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.