The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share something very special with you: my Gluten Free Vegan Strawberry Sponge Cake. This cake means so much to me because it proves that we never have to give up softness, sweetness, or celebration even when we cook without gluten, eggs, or dairy.
I first made this Gluten Free Vegan Strawberry Sponge Cake for a dear friend who could not eat gluten or dairy. I remember standing in my kitchen, slicing fresh strawberries, wondering if I could create something light and fluffy without eggs. I trusted my hands. I trusted my heart. And when that cake came out of the oven, golden and gently springy, I felt so proud.
Now I make this Gluten Free Vegan Strawberry Sponge Cake every spring when strawberries fill the markets here in Crete. I smell their sweetness before I even see them. I always choose the ripest ones, deep red and fragrant. They give this sponge cake its beautiful flavor and soft pink glow.
When I slice this cake and serve it with tea, I feel like I wrap everyone at the table in comfort.
Why I Love Making This Recipe
I love this Gluten Free Vegan Strawberry Sponge Cake because it feels light but still indulgent. I love how it rises beautifully without eggs. I love how the strawberries melt slightly into the sponge and create tiny pockets of juicy sweetness.
This cake brings women together in my home. My sister sits at the table while I whisk the batter. My nieces steal strawberries from the bowl. We laugh. We talk. We share stories. That’s what baking should feel like.
I also love how simple this recipe feels. I don’t need complicated techniques. I don’t need special equipment. I just mix, pour, and bake. The cake rewards me with a soft, airy crumb that tastes like spring.
And when someone says, “I can’t believe this is gluten free and vegan,” I smile quietly. Because I know love makes the difference.
Ingredients & Little Kitchen Secrets
Here’s what I use to make my Gluten Free Vegan Strawberry Sponge Cake:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups unsweetened almond milk
- ½ cup light olive oil or melted coconut oil
- 2 teaspoons pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups fresh strawberries, finely chopped
- 4–5 whole strawberries, sliced (for topping)
My Little Secrets
1. Use room temperature ingredients.
Cold almond milk can slow the rise. I always let everything sit on the counter for 20 minutes.
2. Chop strawberries small.
Small pieces spread better and prevent heavy sinking.
3. Don’t overmix.
I stir gently. I stop as soon as the batter looks smooth. Overmixing makes the sponge dense.
4. Use the right pan.
I use an 8-inch round cake pan lined with parchment paper. This size gives the cake a perfect height.
How I Make It, Step by Step
I love this part. I tie my hair back, turn on soft music, and begin.
- I preheat my oven to 180°C (350°F). I line my 8-inch round cake pan with parchment paper and lightly grease the sides with oil.
- I sift the gluten-free flour into a large bowl. I add almond flour, sugar, baking powder, baking soda, and salt. I whisk everything together until it looks evenly combined.
- In another bowl, I pour the almond milk. I add olive oil, vanilla extract, and apple cider vinegar. I whisk gently. The vinegar reacts with the baking soda later and helps the cake rise beautifully.
- I slowly pour the wet ingredients into the dry ingredients. I stir gently with a spatula. I move my hand slowly and carefully. I stop mixing as soon as I see a smooth batter.
- I fold in the chopped strawberries. I make sure they distribute evenly.
- I pour the batter into the prepared pan. I smooth the top with my spatula.
- I place sliced strawberries gently on top. I press them lightly into the batter.
- I bake the cake for 35–40 minutes. I check with a toothpick in the center. If it comes out clean, I know the cake is ready.
- I let the cake cool in the pan for 10 minutes. Then I transfer it to a wire rack and let it cool completely.
The smell fills my kitchen. Sweet strawberry and vanilla float in the air. I always feel proud in that moment.
How I Serve It at Home
I keep things simple.
I dust the top lightly with powdered sugar. Sometimes I add a few fresh strawberries on the side. Sometimes I whip coconut cream and spoon it gently over each slice.
When I host afternoon tea, I cut the Gluten Free Vegan Strawberry Sponge Cake into generous slices and serve it with herbal tea or Greek coffee. The sponge feels soft and light. The strawberries taste fresh and bright.
For birthdays, I slice the cake horizontally and spread strawberry jam in the center. I add a layer of coconut whipped cream and close it gently. It becomes a beautiful celebration cake.
No one ever feels like they miss gluten or dairy.
Storage, Reheating & Make-Ahead Tips
I store this cake in an airtight container at room temperature for up to 2 days. If the weather feels warm, I keep it in the refrigerator for up to 4 days.
Before serving from the fridge, I let the cake sit at room temperature for 30 minutes. The texture softens beautifully again.
I also freeze slices individually. I wrap each slice tightly in parchment paper and place them in a freezer-safe container. When I want a quick treat, I let a slice thaw naturally on the counter.
If I want to prepare ahead, I bake the sponge one day before serving. The flavor deepens overnight.
100-Word Short Version
I make this Gluten Free Vegan Strawberry Sponge Cake when I want something light, soft, and full of fresh strawberry flavor. I mix gluten-free flour, almond flour, sugar, almond milk, olive oil, and chopped strawberries to create a tender, fluffy sponge without eggs or dairy. I bake it until golden and fragrant. I serve it with powdered sugar or coconut cream. This cake feels perfect for spring gatherings, birthdays, or cozy afternoons with tea. It stores well, freezes beautifully, and always surprises everyone with its soft texture and sweet taste.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
🛒 Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups unsweetened almond milk
- ½ cup light olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups fresh strawberries, finely chopped
- 4–5 strawberries, sliced for topping
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Line and grease an 8-inch cake pan.
- Whisk gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
- Mix almond milk, oil, vanilla, and vinegar in a separate bowl.
- Combine wet and dry ingredients gently.
- Fold in chopped strawberries.
- Pour batter into pan and smooth the top.
- Add sliced strawberries on top.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool before slicing and serving.
📝 Notes
- Use room temperature ingredients for best rise.
- Do not overmix the batter.
- Add lemon zest for extra brightness.
- Store in airtight container up to 4 days.
- Freeze slices for up to 2 months.
🍽️ Nutrition (per slice, approx.)
Calories: 260
Carbohydrates: 36g
Protein: 4g
Fat: 12g
Fiber: 3g
Sugar: 18g
Sodium: 180mg
Gluten Free Vegan Strawberry Sponge Cake
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegan
Description
This Gluten Free Vegan Strawberry Sponge Cake turns simple pantry ingredients into a soft, fluffy, springtime cake packed with fresh strawberry flavor. Made without eggs or dairy and using a reliable gluten-free flour blend, it bakes up tender, light, and perfectly sweet. Serve it dusted with powdered sugar, layered with coconut whipped cream, or topped with extra berries for an easy celebration dessert everyone can enjoy.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup almond flour
- 1 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/2 cups unsweetened almond milk (room temperature)
- 1/2 cup light olive oil (or melted coconut oil)
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups fresh strawberries, finely chopped
- 4–5 fresh strawberries, sliced (for topping)
- Optional: powdered sugar for serving
- Optional: coconut whipped cream for serving
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly oil the sides.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl or large measuring jug, whisk the almond milk, olive oil, vanilla extract, and apple cider vinegar.
- Pour the wet mixture into the dry mixture. Stir gently with a spatula just until the batter looks smooth and no dry pockets remain (avoid overmixing).
- Fold in the finely chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Arrange the sliced strawberries on top and press them in very lightly.
- Bake for 35–40 minutes, or until the center springs back and a toothpick inserted in the middle comes out clean (a few moist crumbs are fine).
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.
- Serve with a dusting of powdered sugar, extra fresh strawberries, or coconut whipped cream if desired.
Notes
Strawberries: Chop them small so they don’t sink and so you get berry flavor in every bite. If your berries are very juicy, pat them dry briefly with a paper towel.
Flour blend: Use a gluten-free all-purpose blend that includes xanthan gum for the best sponge-like texture. If your blend does not contain xanthan gum, add 1/2 tsp xanthan gum.
Do not overmix: Stir just until combined—overmixing can make gluten-free cakes dense.
Make-ahead & storage: Store covered at room temperature for 2 days or refrigerate up to 4 days. Let chilled cake sit at room temperature 20–30 minutes before serving for the softest texture. Freeze slices wrapped tightly for up to 2 months.
Easy variations: Add 1 tsp lemon zest for a brighter flavor, or spread strawberry jam and coconut whipped cream between two layers for a celebration cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
Every time I bake this Gluten Free Vegan Strawberry Sponge Cake, I feel grateful. I feel grateful for my grandmother who taught me patience. I feel grateful for fresh strawberries. I feel grateful for the women who gather around my table.
This cake reminds me that we can always adapt. We can always create something beautiful with what we have. Gluten free. Vegan. Simple. Sweet.
When you bake this cake, I hope you feel the same warmth in your kitchen. I hope you slice it and share it with someone you love. I hope you create memories that last longer than the crumbs on the plate.
Because that’s what cooking means to me.
