Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
Sponge cakes have been enjoyed for centuries and are known for their light and airy texture.
This is vegan and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
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In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
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In a large bowl, mix together the applesauce, sugar, vegetable oil, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Mix until just combined.
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Stir in the white vinegar.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Once cooled, frost the cake with your favorite dairy-free frosting, if desired.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
