Vanilla Sponge Cake Gluten Dairy Nut and Egg Free
Delight in the simplicity of this allergen-friendly Vanilla Sponge Cake, a tender and fluffy dessert that's completely gluten-free, dairy-free, nut-free, and egg-free—perfect for those with dietary restrictions or food allergies. Using a clever combination of unsweetened applesauce, non-dairy milk, and white vinegar, this cake achieves a moist, light texture without traditional baking staples. The subtle sweetness of vanilla extract pairs beautifully with the soft crumb, making it a versatile base for your favorite frostings or toppings. With just 15 minutes of prep time, this inclusive recipe is both quick and easy, ensuring everyone at the table can enjoy a slice of homemade goodness. Ideal for birthdays, celebrations, or a guilt-free treat, this vanilla sponge cake is proof that dietary considerations don’t mean compromising on flavor or texture.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 cup Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.25 cups Vegetable oil
- 1 cup Non-dairy milk (such as oat, almond, or soy)
- 1 tablespoon White vinegar or lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
In a small bowl, combine the non-dairy milk with white vinegar or lemon juice to create a buttermilk substitute. Let it sit for 5 minutes to curdle.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
In a separate medium-sized bowl, mix the unsweetened applesauce, vanilla extract, vegetable oil, and the prepared non-dairy buttermilk substitute.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a whisk or spatula until just combined. Do not overmix; lumps are okay.
Pour the batter evenly into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once fully cooled, decorate or serve as desired. Enjoy your allergen-friendly vanilla sponge cake!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 437.3 g | 159% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 218.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 330 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
