How to make a gluten free sponge cake.
I have been so excited to publish this recipe!
Not only is this a gluten free sponge cake recipe but it is an egg free sponge cake recipe and a vegan sponge cake recipe too.
If you looked at the pictures before reading the text you would never guess that this sponge cake contains no eggs, wheat, milk, cream, or gluten.
To sandwich the cooked sponge cake together I used strawberry conserve and my vegan coconut whipped cream, you can use cows milk cream if you like.
This is a sponge cake that not only tastes fantastic but looks fabulous too.
If you want to impress your family and friends with an eggless gluten free vegan cake then this is the recipe you want, you do not need to be on a specific diet to enjoy this delicious treat of a sponge cake.
Ingredients for Gluten Free Eggless Sponge Cake
2oz Cornflour (corn starch)
4oz Powdered Sugar
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
100ml Soya Milk
2oz Sunflower Margarine
2 Tbsp Golden Flax Seeds
4 Tbsp Hot Water
1 tsp Vanilla Essence
Strawberry Jam
Chef Jeenas Vegan Whipped Cream
Powdered Sugar for Dusting
See the gorgeous thick whipped cream dolloped on top of the jam sponge.
Add the margarine and mix well or rub together using your finger tips.
Mix well.
Mix 4 Tbsp of hot water into the ground seeds, mix well.
Add the flax mixture to the cake batter and mix well for a few minutes.
Place into a hot oven at 180C for 25-30 minutes or until golden and spongy to the touch.
Do not open the oven for at least 20-25 minutes.
Only remove the cake from the tin once it has cooled down enough and will not break.
You can gently cover with plastic wrap and keep refridgerated.
Or
If you want to see my sponge cake recipe that uses wheat flour and dairy cream see my other sponge cake recipe here
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