Gluten and Egg Free Sponge Cake Recipe

How to make a gluten free sponge cake.

I have been so excited to publish this recipe!

Not only is this a gluten free sponge cake recipe but it is an egg free sponge cake recipe and a vegan sponge cake recipe too.

If you looked at the pictures before reading the text you would never guess that this sponge cake contains no eggs, wheat, milk, cream, or gluten.

To sandwich the cooked sponge cake together I used strawberry conserve and my vegan coconut whipped cream, you can use cows milk cream if you like.

This is a sponge cake that not only tastes fantastic but looks fabulous too.

If you want to impress your family and friends with an eggless gluten free vegan cake then this is the recipe you want, you do not need to be on a specific diet to enjoy this delicious treat of a sponge cake.

Ingredients for Gluten Free Eggless Sponge Cake

4 oz Rice Flour
2oz Cornflour (corn starch)
4oz Powdered Sugar
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
100ml Soya Milk
2oz Sunflower Margarine
2 Tbsp Golden Flax Seeds
4 Tbsp Hot Water
1 tsp Vanilla Essence

Strawberry Jam
Chef Jeenas Vegan Whipped Cream
Powdered Sugar for Dusting


See the gorgeous thick whipped cream dolloped on top of the jam sponge.

How to Make a Gluten Free Egg Free Vegan Sponge Cake

Mix together the rice flour, cornflour, powdered sugar, baking powder and bi carb.

Add the margarine and mix well or rub together using your finger tips.

Gradually keep adding the soya milk to the flour mixture.

Mix well.

Put 2 Tbsp of flax seeds into a grinder and grind to a powder.

Mix 4 Tbsp of hot water into the ground seeds, mix well.

Add the flax mixture to the cake batter and mix well for a few minutes.

You should be left with a thick cake batter.

Pour into a greased and floured cake tin.

Place into a hot oven at 180C for 25-30 minutes or until golden and spongy to the touch.

Do not open the oven for at least 20-25 minutes.

Once cooked leave to stand for 15-20 minutes in the tin.

Only remove the cake from the tin once it has cooled down enough and will not break.

Once the cake has cooled fully down carefully use a bread knife to remove slice the cake in half.

Spread with jam.

Spread Chef Jeenas vegan whipped cream on top of the jam or use cream of your choice.

Gently place the lid of the cake on top of the filling.

Dust with powdered sugar.

Enjoy Chef Jeenas Gluten and Egg Free Sponge Cake Recipe.

You can gently cover with plastic wrap and keep refridgerated.

See more Vegan Recipe Here and Gluten Free Recipes Here and Eggless/Egg Free Recipes Here

Or

If you want to see my sponge cake recipe that uses wheat flour and dairy cream see my other sponge cake recipe here

Gluten Free Custard Sponge Cake Recipe

I enjoyed baking this wonderful gluten free cake recipe so very much that I know you will love it too.

I sandwich together two thin gluten free sponge cakes using a thick and creamy vegan confectioners custard recipe that you can spread with jam.

My sponge cake is moist, soft, spongy and light.

I do not use wheat, gluten, dairy, eggs or even sugar in this cake recipe as I use xylitol to sweeten this cake but you can use sugar if you wish.

You can finish the cake by using powdered xylitol/sugar or you can garnish with fresh fruit for a fabulous presentation.

Can you resist this delectable gluten free custard sponge cake recipe ?

Ingredients for Jeenas Kitchen Super Gluten ,Sugar, Dairy & Egg Free Custard Sponge Cake Recipe

100ml Soya Milk
2 + 1/2 oz Xylitol (or 3-4oz sugar)
1oz Sunflower Margarine
1oz Ground Almonds
1 Tbsp Rapeseed Oil (or sunflower)
4oz Gluten Free Self Raising Flour
Jeenas Kitchen Dairy Free Confectioners Custard

How to Make Jeenas Kitchen Gluten Free Custard Sponge Cake Recipe

Mix together the gluten free self raising flour, xylitol and ground almonds in a mixing bowl.

Add the oil and margarine to the flour mixture and rub together with your fingers.

You will be left with a crumbly texture.

Pour in the milk and mix very well for a few minutes.

Pour the gluten free sponge cake mixture into a long cake tin that has been greased and floured.

Spread carefully and evenly for the cake mixture to reach the sides of the tin.

The cake mixture will only be a thin layer but will rise slightly in the oven.

Place into a hot oven at 180C for 13-15 minutes.

The gluten free sponge cake should be slightly golden and spongy to the touch.

Leave the sponge cake to cool then cut into four pieces.

Use a sharp knife to cut off all of the edges.

Turn one piece of sponge cake on its back and place a piece of vegan confectioners custard onto it. If desired you can lightly spread the other piece of cake before placing it on top of the custard.

Use an electric grinder to make powdered xylitol and dust the cakes generously.

You can add water and vanilla essence to the powdered xylitol to make a thick frosting to spread on top of the custard cakes.

Alternatively you can use powdered sugar.

Garnish with fresh fruit if desired.

Enjoy Jeenas Kitchen delicious gluten free custard sponge cake recipe.

See more Gluten Free Recipes from Jeenas Kitchen.