My favourite gluten-free vegan Sponge Cake

You asked for it, so here it is. Enjoy this divine gluten-free vegan sponge cake before it’s gone… it won’t last long 🤫

Cake 

400g gluten-free flour (I use Doves Farm)

200g coconut sugar (or liquid sweetener of your choice, reduce milk if doing so) if it’s not sweet enough for you, add more sugar 

1 Tbsp baking powder

1 tsp baking soda 

1 tbsp apple cider vinegar (if using baking soda)

200ml unsweetened almond milk or oat milk 

120ml neutral tasting oil 

Cream 

the cream of 2 tins of full fat coconut milk 

1 tbsp maple syrup 

100g raspberry jam 

200g fresh berries for decoration (in summer) 

Preheat oven to 180°C fan 

Prepare springform cake tins (I use 2x20cm cake tins)

Mix all the dry ingredients, make a well in the centre.

Mix all the wet ingredients, then add them to the dry ingredients. 

Mix together until it’s a smooth uniform batter. 

Split the mixture between the two springform cake tins. Bake for about 30 minutes. Gluten-free sponge cake won’t rise as much as “normal” cake. 

Mix the cream of the 2 tins of full fat coconut milk and maple syrup until it’s a smooth mixture without any lumps. 

Add the raspberry jam and then half the cream mixture to the base cake, spreading it evenly, not all the way to the edge. 

Place the second cake on top. Add the remaining cream to the top of the cake, spreading it evenly all the way to the edge. Top with fresh berries if you have some and enjoy! 

Etta x