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
Scale
- 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