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