Gluten-Free Vanilla Sponge Cake

Name: Gluten-Free Vanilla Sponge Cake
Yield: Serves 6–8
Ingredients: 3 tablespoons aquafaba (liquid from tinned chickpeas); 150 g (5 oz/⅔ cup) caster (superfine) sugar (caster sugar keeps the cake light and airy); 1 small apple, peeled, cored and chopped; 3 tablespoons aquafaba (liquid from tinned chickpeas); 240 ml (8½ fl oz/1 cup) plant milk (I like oat milk); 240 ml (8½ fl oz/1 cup) plant milk (I like oat milk); ½ teaspoon bicarbonate of soda (baking soda); 320 g (11¼ oz/2½ cups) gluten-free self-raising flour; 150 g (5 oz/⅔ cup) caster (superfine) sugar (caster sugar keeps the cake light and airy); 120 g (4 oz) vegan butter, plus extra for greasing; ½ teaspoon bicarbonate of soda (baking soda); 2 teaspoons baking powder; 1 tablespoon apple cider vinegar; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; pinch of salt

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is the classic vanilla sponge cake, but a gluten-free version.

Ingredients

120 g (4 oz) vegan butter, plus extra for greasing
150 g (5

Gluten-free
Vegan
Cake

Method

Preheat the oven to 180°C 350°F/gas 4). Grease a 21 cm (8 in) springform cake pan with butter