Gluten Free Chocolate Sponge Cake
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.
Equipment
- Digital scale
- Springform baking pan
- silicon spatula
Ingredients
- 420 g all-purpose gluten free flour
- 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
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.
Tried this recipe?Let us know how it was!