Gluten-Free Sponge Cake (uses eggs)
A basic sponge cake recipe. I opted for eggs in this recipe because someone at my church is raising them herself and gives them away. For a slightly firmer cake, use four eggs, don't use any flax eggs, and reduce the coconut milk down to 1/2 cup
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Ingredients
    Eggy Ingredients
  • 2 Large Eggs
  • 1 Flax egg (1 Tbsp flax meal + 2.5 tbsp warm water mixed and allowed to sit for 3-5 minutes)
  • 1 cup Sugar
    • Dry Ingredients
  • 3/4 cup Gluten-Free Flour (Bob's Red Mill 1-1 Baking Flour)
  • 3/4 cup Almond Flour (Ground from lightly salted whole almonds)
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
    • Wet Ingredients
  • 2/3 cup Coconut milk (Full fat)
  • 1/4 cup Vegan Butter (Miyoko's)
  • 1 tsp Vanilla Extract
Instructions
    Preparation
  1. Prepare a 9" dish by rubbing vegan butter or coconut oil along the sides and bottom.
  2. Preheat the oven to 360 degrees F / 182 degrees C
  3. If using lightly salted almonds to make your own almond flour, add a little more than 3/4 cup of almond to a food processor and pulse until it is tiny and starts sticking together. Don't go too far or you'll turn it into almond butter
  4. Grind the flax seed if needed, then put the flax meal in a medium sized bowl (will be used later) and add 2.5 tbsp warm water. Set aside to allow this to set for a few minutes while you complete the next step.
  5. Add the rest of the dry ingredients to the food processor and run it for a minute or two until well mixed. Set aside.
  6. Mix together the wet ingredients - coconut milk, vegan butter, and vanilla extract. Set aside.
  7. Add the eggs and sugar to the bowl with the flax egg and beat with a whisk for 2-3 minutes until well combined.
  8. Slowly add dry ingredients to the egg and sugar mixture while whisking until well combined.
  9. Slowly add the wet ingredients to the egg and dry ingredient mixture while whisking until well combined.
  10. Pour into prepared pan and bake for 45-60 minutes. It is done when it no longer wobbles and when an inserted knife comes out clean.
  11. Allow to cool before cutting or frosting.