Gluten Free Chocolate Sponge Cake

It's an all-in-one chocolate sponge cake for all cakes and desserts. Use the same recipe for sponge sheets used for layered opera-type cakes.
Moist gluten free chocolate sponge cake

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With a melt-in-the-mouth chocolate sponge that tastes like intense dark chocolate, this vegan and gluten free chocolate sponge cake recipe is what you need for layered chocolate cakes, cupcakes, or any chocolate desserts.

The batter is adaptable as you can bake it thick or thin like sponge sheets for layered square cakes like Opera and vegan entremet cakes.

freshly cut chocolate sponge cake

Why This Gluten Free Chocolate Sponge Is Better

Instead of using egg substitutes, this recipe uses a vegan buttermilk. Vegan buttermilk is made by adding acid (lemon juice or vinegar) to the oat or rice milk. The acid will slightly thicken the plant milk like regular buttermilk.

The right amount of baking soda and powder will help the cake rise, which is why there are no eggs in the recipe.

Here is why this vegan and gluten free chocolate sponge cake is better than the regular recipe:

  • The taste is excellent. It’s moist even without dairy and eggs.
  • This recipe is also for anyone who can’t eat nuts, soya and gluten. It’s for everyone! 
  • The batter is flexible. You can bake it thinly, like a sponge sheet, or as thick as you want.
gluten free chocolate sponge cake

Ingredients and Substitutes

  • Plant milk – look for a barista gluten free oat or rice milk. Barista plant milk has more fat content, adding richness to the sponge cake. 
  • Olive oil – it’s an excellent alternative to vegan butter or margarine. You won’t notice the olive oil taste because of the intense cocoa flavor.
  • Cacao powder – use a good quality natural powder for baking.
  • Gluten free flour – use any all-purpose flour blend, and make sure it contains at least 2-3 different flour and starches.
  • Lemon juice  – is added to oat milk for the vegan buttermilk.
  • Demerara sugar   is a wholesome sugar with a subtle caramel note that goes well with chocolate.

Substitutions Table


natural cacao powder

Step By Step Instructions

STEP 1 – Vegan buttermilk
  • Mix the oat milk and lemon juice. Let set for 10 minutes to curdle or thicken. 
the vegan buttermilk
STEP 2 – Batter
  • Combine and sieve all the dry ingredients except sugar in a mixing bowl.
  • Add the vegan buttermilk and olive oil to dry ingredients, add the sugar, then mix with a hand mixer until the batter is free from lumps. 
STEP 3 – Baking
  • Preheat the oven to 170°C (340°F).
  • Pour into a 20 cm (7 in) spring-form cake pan lined with parchment paper, then bake for 55-60 minutes. Stick a toothpick in the middle, and the sponge is ready if it comes out clean.
  • Let the sponge cake cool down before cutting.

Video


YouTube video

Moist gluten free chocolate sponge cake

Gluten Free Chocolate Sponge Cake

By Bakefree
This vegan and gluten free chocolate sponge cake is super moist and fluffy despite not using eggs, dairy and wheat flour. You can bake it thick or thin like sponge sheets for layered cakes like Opera.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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Prep Time 30 minutes
Cook Time 1 hour
Waiting Time 10 minutes
Course Dessert
Cuisine American, French
Servings 10

Equipment

  • Digital scale
  • Springform baking pan
  • silicon spatula

Ingredients
 
 

  • 420 g gluten free flour blend
  • 75 g organic cacao powder Navitas Cacao powder preferred
  • 270 g demerara sugar or brown sugar
  • 22 g baking powder
  • 12 g baking soda
  • 140 g olive oil

Vegan Buttermilk

  • 600 g oat or rice milk barista gluten free
  • 35 g lemon juice or white vinegar

Instructions
 

  • Start by making the Vegan Buttermilk: Mix the oat milk and lemon juice. Let set for 10 minutes to curdle or thicken.
  • Combine and sieve all the dry ingredients except sugar in a mixing bowl.
  • Add the vegan buttermilk and olive oil to dry ingredients, add the sugar, then mix with a hand mixer until the batter is free from lumps.
  • Preheat the oven to 170°C (340°F).
  • Pour into a 20 cm (7 in) spring form cake pan lined with parchment paper, then bake for 55-60 minutes. Stick a toothpick in the middle, and the sponge is ready if it comes out clean.
  • Let the sponge cake cool down before cutting.

Video

YouTube video

Notes

  • It’s easier to cut the cake when chilled. You may bake the sponge cake in advance and store it in the fridge overnight before cutting.
Keyword vegan Gluten Free Chocolate Sponge Cake
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gluten and dairy free pastry chef

Hello! I bake insanely delicious gluten-free, dairy-free, low-sugar, vegan and nut-free sweets and savory. My neighbors and friends are the tasters.

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