Friday, 12 December 2008

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


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


Lisa said...

I would love to have a piece of this. And the cream looks so silky!

dirtykitchensecrets said...

I just posted a recipe on the buche de noel... It would be cool to link back to yours for the gluten free version of the sponge cake... check it out and let me know... Great and comprehensive post and instructions BTW :)

Suma Rajesh said...

wooo would love to grab ur cake from my laptop...loved looks spongy and creamy...perfect

Rosa's Yummy Yums said...

What a nice sponge cake! Yummy!



Anonymous said...

It looks so delicious Jeena :).
Thanks for coming up with this delicious vegan recipes.
Btw, I tried to make the chocolate mable cake and it didn't rise.
Don't know what's wrong :(... Please give me some tips Jeena...
(Nellie) Thanks heaps

Anonymous said...

But it taste really delicious and spongy Jeena :).... Thanks again for the wonderful recipe (Nellie)

Jeena said...

Hi Nellie,

You could have over beat the egg whites for the chocolate cake.

Also never open the oven door for at least 20-25 minutes whilst a cake is cooking.

Did you use self raising flour or plain all purpose flour?

Erica said...

I am adding you to my google reader! BEAUTIFUL work! I cannot believe it is Vegan! You are also gorgeous! I am going to read all of your older posts and I bet I will be making one of your recipes soon!

Jamila said...

This looks so delicious! I used to be a vegan for awhile, but couldn't really find much like this back then! I will have to try this! I love sponge cake. Yummmm

Anonymous said...

Hello Jeena :),

Thank you for the tips :). I was trying to beat the egg whites till it was soft and fluffy but didn't seem to reach that consistency... The cake did rise a bit and pretty moist maybe I was expecting it to rise a lot. I used self raising flour and extra baking powder just in case.
Overall, the marble cake was really nice ...thank you very very much.
I am going to try this vegan cake least i don't need to beat the egg whites :P.

Thank you Chef Jeena... I really like your blogs. (Nellie)

Elina said...

Oh my god, my mouth is watering!!!

Thanks for stopping by my blog :)

Caitlin (see bride run) said...

wow - i want to shove that cake in my mouth!

:) very fun blog, im glad i checked it out!!

Melissa said...

I've never made anything gluten free before. It looks fantastic!!

Mary Ann said...

Wow- this looks fantastic and I am really interested in how a gluten and egg free cake would taste. I need to try it!

Rajani said...

jeena, it really doesn'tlook like its wheat free, egg free and milk free!fantastic - so how do you come up with these ideas??? how do you know it'll work??

ashley (sweetandnatural) said...

Hi Jeena! Thanks for your comment on my blog! Glad you liked the Chocolate Peppermint Chewies I made. I'm off to explore yours site now!

Grace said...

well the cake looks great, but the filling looks drool-worthy. bravo!

Maria said...

I love cake rolls! Yours looks fabulous!

Jan said...

That looks just like a Victoria Sandwich cake, I can't believe you made this without eggs etc. Good job!

pconroy said...

am i missing something, when does the 4oz of powdered sugar get added to the mix???

SriLekha said...

delicious and mouthwatering!

Jeena said...

Thanks everyone for the lovely feedback. :-)

Pconroy, thanks for letting me know about that I have updated the recipe. You add the sugar with the other dry ingredients. :-)

Talita said...

Very nice blog! I've never seen a egg free and gluten cake, but this one looks gorgeous! By the way, that vegan lasagna looks so yummy!!
Thanks for comment at my blog!

Bridgett said...

This looks not only tasty, but a simple and elegant cake. Perfect for a holiday treat as well.

Deepa Hari said...

Your cake looks yummy...Like the recipe for eggless cake too.

Kitty said...

This is amazing. Thank you so much. I shall test it this week.

Kitty said...

I made this yesterday and it was perfect! I used a single eight inch cake tin but I think I might try two six inch tins. I used UK products and measuring tools and it was fine. It tasted as good as

Anonymous said...


My son has an egg, soja, seeds, nuts,and glutenallergy. I have baken 6 cakes, but none of them were eatable.

I have just found your recipe, but I can not use golden flax seeds and soya milk. Can I recplace these ingredients by Xanthan Gom and rice milk?

Chef Jeena said...

Thank you for the great feedback everyone.

You can use rice milk instead of soya milk but the flax seed that is ground and mixed with the water is used as a binder and for flavor. You could try using another ingredient but omit the hot water if you do.

Anonymous said...

Chef Jeena,

thanks for your quick response. Xanthan Gom is also a binder, but it doesn't have a flavour. I will try it tomorrow.

I want to decorate the cake. Is the cake the next day still soft and fluffy?

Your cake really looks great.

I will let you know the result.

Chef Jeena said...

The cake is still soft the next day. If you use some kind of cream filling and keep the cake in the fridge covered with plastic wrap it will stay more moist.

Xanthan gum is a binder but it will have a somewhat different taste and effect on the cake than the flax seeds.

This is a peach cake recipe that is gluten/egg/nut/seed free have a look here gluten free peach cake recipe

I would love to hear how the cake comes out.

Rhia said...

Wow!!! My son's has a skin reaction to wheat and eggs!!! This recipe is perfect as I've been searching for a cake recipe for his first birthday! I will try it out and let you know how it turns out! hank you!

Ang said...

Hi Jeena,

Instead of using the flaxseed. can i use the Egg replacer powder?


Janet said...

I'd really like to make this recipe, but I'm not familiar with dry ingredients being measured in ounces. Is that volume or weight? Is it half a cup of flour and sugar or a cup? Please help!

Peaceful Table said...

Hi Chef Jeena: Is this vegan sponge cake pliable enough to use for a jelly roll, when it is warm from the oven? Thank you so much. Amanda