Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I made a strawberry sponge cake for my niece’s birthday. She had recently become vegan, and my sister had just started gluten-free baking due to her sensitivities. I wanted a cake that everyone could enjoy, and the thought of combining fresh strawberries, light sponge, and a plant-based twist made me excited. That’s how my Gluten Free Vegan Strawberry Sponge Cake was born. Every bite is airy yet satisfying, naturally sweetened, and full of vibrant strawberry flavor. Since then, it has become a favorite at family gatherings, girls’ brunches, and cozy afternoon teas.
This recipe has become my go-to whenever I want something special without the guilt or stress of dietary restrictions. You can trust me: it tastes indulgent, looks stunning, and yet feels light on the conscience. I often hear from friends that it’s one of the most delicious vegan cakes they’ve ever tried. Today, I’ll walk you through everything from ingredients to storage tips so you can recreate this cozy, strawberry-filled delight in your own kitchen.
Why I Love Making This Recipe
There’s something magical about making a cake that everyone can enjoy. With this Gluten Free Vegan Strawberry Sponge Cake, I can serve my nieces, my friends who are vegan, and even my mother who is sensitive to gluten, all at once. Baking this cake gives me a feeling of warmth and togetherness. I love watching the sponge rise in the oven, the sweet aroma filling the kitchen, and knowing that this simple dessert will create smiles around the table.
Strawberries remind me of summer mornings in my garden, picking the juiciest berries straight from the patch. I wanted to capture that freshness in every slice, and I love how the natural sweetness of the berries pairs perfectly with the light, tender sponge. This cake isn’t just a dessert; it’s a memory, a celebration, and a hug in cake form.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a perfect Gluten Free Vegan Strawberry Sponge Cake. I’ve included a few kitchen secrets to help you get the fluffiest, moistest results:
- 200g gluten-free flour blend (I use a mix of rice flour, almond flour, and tapioca starch for best texture)
- 150g coconut sugar or unrefined cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 250ml unsweetened almond milk (or any plant-based milk)
- 80ml neutral oil (like sunflower or light olive oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Optional: 2 tbsp aquafaba (chickpea water) whipped for extra fluffiness
Kitchen Secrets:
- Make sure your almond milk is at room temperature to help the sponge rise evenly.
- Sift the gluten-free flour to avoid lumps and to create a lighter texture.
- If your strawberries are very juicy, toss them lightly in a teaspoon of gluten-free flour to prevent sinking in the batter.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line an 8-inch round cake tin with parchment paper.
- In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, oil, apple cider vinegar, and vanilla extract. Let it sit for a minute so the vinegar can react with the baking soda.
- Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined. Don’t overmix!
- Fold in the chopped strawberries. If using aquafaba, fold it in gently at this stage for extra airiness.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
Once cooled, I love layering the cake with a vegan whipped cream or a cashew cream. You can also add extra strawberries on top for a gorgeous presentation.
- Slice the sponge horizontally if you want a layered cake.
- Spread a thin layer of dairy-free cream or strawberry jam between layers.
- Garnish with whole or halved fresh strawberries on top for a beautiful finishing touch.
It’s perfect for birthdays, tea parties, or even a self-care treat on a Sunday afternoon. Serve with a cup of herbal tea or a chilled almond milk latte for a cozy experience.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freezing: You can freeze slices individually in parchment paper and a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead: The sponge can be baked a day ahead. Keep it wrapped in plastic wrap until ready to assemble and decorate.
Pro tip: If your cake slightly dries out, brush it with a little plant-based milk or a simple strawberry syrup to bring back moisture.
100-Word Short Version
I love making this Gluten Free Vegan Strawberry Sponge Cake because it’s light, airy, and full of fresh strawberries. Using a mix of gluten-free flours, almond milk, and coconut sugar, this sponge rises beautifully and stays moist. I fold in fresh strawberries for natural sweetness and a hint of summer. Perfect for birthdays or cozy afternoons, it’s a cake everyone can enjoy, vegan or not. Serve with plant-based cream or a simple dusting of powdered sugar. It keeps well and can be made ahead. Every bite is soft, fragrant, and a little hug in cake form.
Recipe Card Section (before conclusion)
⏱️ Time
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: 55 minutes
🛒 Ingredients
- 200g gluten-free flour blend
- 150g coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 250ml unsweetened almond milk
- 80ml neutral oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Optional: 2 tbsp aquafaba
👩🍳 Instructions
- Preheat oven to 180°C and line a tin.
- Whisk dry ingredients in a bowl.
- Mix wet ingredients separately.
- Combine wet and dry ingredients gently.
- Fold in strawberries (and aquafaba if using).
- Pour into tin, smooth top, bake 35–40 mins.
- Cool 10 mins in tin, then on wire rack.
📝 Notes
- Toss juicy strawberries in flour to prevent sinking.
- Use room-temp almond milk for even rise.
- Freeze slices individually for later use.
🍽️ Nutrition (per slice, approx.)
Calories: 180 kcal
Sugar: 15g
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 25g
Protein: 3g
Fiber: 2g
Gluten Free Vegan Strawberry Sponge Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Description
This Gluten Free Vegan Strawberry Sponge Cake is light, fluffy, and bursting with fresh strawberry flavor. Perfect for birthdays or cozy afternoons, it’s a plant-based and gluten-free dessert that everyone can enjoy. Follow my step-by-step guide to bake a soft and airy sponge filled with summer sweetness.
Ingredients
- 200g gluten-free flour blend
- 150g coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 250ml unsweetened almond milk
- 80ml neutral oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Optional: 2 tbsp aquafaba
Instructions
- Preheat oven to 180°C and line an 8-inch cake tin with parchment paper.
- Whisk dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl, let react 1 min.
- Mix wet and dry ingredients gently until combined.
- Fold in strawberries and aquafaba if using.
- Pour into tin, smooth top, bake 35–40 mins.
- Cool in tin 10 mins, then transfer to wire rack.
Notes
Toss juicy strawberries in a little flour to prevent sinking. Use room temperature almond milk for better rise. Freeze slices individually for later use. Perfect for birthdays or cozy afternoon treats.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Conclusion
Baking this Gluten Free Vegan Strawberry Sponge Cake always fills my kitchen with joy and my heart with warmth. It’s more than a dessert it’s a way to share love, create memories, and bring people together. Whether it’s for a birthday, an afternoon tea, or just because, this cake is proof that plant-based and gluten-free can still be indulgent, light, and utterly delicious. I hope you’ll enjoy making it as much as I do and that every bite brings a little sweetness and comfort to your day.