There's nothing more satisfying than baking the perfect Sponge Cake, especially when it's gluten free and vegan! This recipe by Delicious and Healthy by Maya is super light, soft and fluffy and doesn't feel too heavy like most raw, vegan cakes do!
This recipe uses buckwheat and rice flours which are both gluten free and includes olive oil, making it a beautifully light and moist! Make sure you top your sponge with vegan whipped cream and fresh berries for a sweet touch!
DRY INGREDIENTS:
1 cup rice flour
1 cup buckwheat flour
2/3 cup blanched almonds meal/or ground almonds
1 tbsp chia seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp Himalayan salt
1/2 tsp vanilla powder (1 tsp extract – add it to wet ingredients)
zest of 1 large lemon
WET INGREDIENTS
1/2 cup olive oil
1/2 cup agave or maple syrup
2 tbsp flax (grind it) + 6 tbsp water = 2 flax eggs
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1 cup oat or almond milk + 2 tsp apple cider vinegar
1 grated apple
DECORATIONS
Whipped cream and raspberries for decoration (and eating)
METHOD
1. Turn on the oven to 180° Celsius or 350F 2. Mix the milk and cider vinegar and leave to stand 3. Sift the flours and mix them in a bowl with all other dry ingredients 4. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg 5. Mix oil, agave or maple syrup, lemon and orange juice 6. Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy. Now fold in the grated apple. Alternatively you can use apple sauce (say 1/2 – 1 cup). The batter should be fairly thick but still pourable 7. Pour the ready batter into a lined cake tin (I used 22 cm spring form) 8. Bake for 35 minutes. Baking time will depend on the thickness of the batter. In a wider pan the batter will be thiner and will require shorter baking time. 9. Test the cake with the tooth pick. When it’s done the tooth pick should come out clean. 10. The cake will keep out of the fridge for at least 4 days and longer if kept in the fridge.
11. You can slice the cake in half and fill it with whipped cream and berries, and top it the same. Alternately serve the cake with cream and berries on the side
IMPORTANT TIPS:
Be gentle when folding wet into dry ingredients as the cake could come out chewy instead of soft.
The duration of baking will depend of thickness of the batter in the pan. When it looks done, check it out with a toothpick – should come out dry or just greasy, but not covered in batter.
I only topped the cake with whipped cream and berries but you can slice the cake through the middle and apply a layer of the two and then again on the top.
Preparation time: 20 minutes + 35 minutes baking time
Yields: 10 slices
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