Gluten free Victoria Sponge Cake (Dairy free, Eggless)
Get ready for a slice of heaven with this deliciously moist and fluffy gluten-free Victoria sponge cake, that's also dairy-free and eggless!
Servings 8 slices
Equipment
- 2 8 or 9 inch baking pans
- parchment paper
- electric whisk
- rubber spatula
- kitchen scale
Ingredients
- 200 grams (1+½ CUP) gluten free brown rice flour
- 200 grams (2 CUPS) almond flour or almond meal
- 200 grams (1 CUP + 4 tbsp) potato starch (or other gluten free starch)
- 2 tablespoons baking powder
- pinch of salt
- 100 grams (½ CUP) caster sugar
- 100 grams (7 tbsp) vegan butter/margarine, melted, room temperature
- 200 grams (1 CUP) aquafaba (cooking liquid of chickpeas or other legumes)
- 300 grams (1+½ CUP) gluten free, plant based milk (best if neutral flavored, like soy, rice or also almond, cashew)
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 1 can coconut cream (not the beverage)
- 500 grams (3-4 CUPS) fresh strawberries (or strawberry jam)
- powdered sugar
Instructions
- Make sure the coconut cream can sits in the fridge for at least 24 hours, before whipping and serving the cake
- Grease two pans or line them with parchment paper and set aside
- Pre-heat oven at 180° C / 350 F
- Beat the aquafaba until stiff peaks form and set aside
- In a bowl, weigh and mix flours, starch, sugar, baking powder, salt, grated lemon zest and mix until well combined
- 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 the bottom for remaining flour)
- Divide the batter in two parts (pour half of it in another bowl)
- With a rubber spatula incorporate half of the the whipped aquafaba into one batter and the other half into the other, with soft gentle movements, from top to bottom (do not use the hand mixer). You will get a liquid batter, it's ok.
- Pour each batter into the two prepared pans
- Bake for 25 minutes, or until nicely golden and a toothpick inserted in the center comes out clean
- Let cool down completely before removing from pan
- Remove the coconut cream can from the fridge and let sit for 10-15 minutes
- Transfer the solid part of the refrigerated coconut cream (not the liquids that may have separated from the cream) and place it in a medium bowl
- With a hand mixer, whip the refrigerated coconut milk until creamy and - if using fresh strawberries - thoroughly wash and rinse them before using
- Set one of the two cakes on a serving plate, spread a generous layer of coconut, top it with sliced strawberries or jam and gently place the second cake on top
- If desired, decorate with more strawberries and dust with powdered sugar
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.