Gluten-Free Spongecake

Like many of you out there, I’m stuck at home in lockdown at the moment. Social distancing and all that, Netflixing and taking far too many selfies with the cat.

So, to give the cat a break, and do something a bit more worthwhile with my existence, I’m getting busy in the kitchen! Between the 9 – 5 and the singing/songwriting, my kitchen creations have been put on the backburner for a wee while.

But here we go again! Starting off with a recipe that I’ve been sitting on for a while – Gluten-Free Spongecake. 

It’s a staple really. We all need a good basic spongecake recipe that we can pull out for those last-minute cupcakes, birthday cakes, or to put in that Christmas trifle that you decided you’d make for the first time this year.

Making a decent gluten-free spongecake though was a wee bit tricky. Gluten-free flours aren’t the best at retaining moisture, so it needed a bit of experimenting… Then, enter my friend, Applesauce! 

And voilà! Happy times 🙂

Print Recipe

Gluten-Free Spongecake

A plain ol' spongecake that is fully gluten (and wheat) free! Can be used to make cakes, cupcakes and, well… anything else you'd want spongecake for.

Prep Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Keyword: Coconut Free, Dairy Free, Gluten Free, Nut Free, Soy Free, Vegetarian, Wheat Free

Servings: 4 people

Ingredients

• 90 grams dairy-free margarine
• 70 grams low GI sugar
• 2 eggs (beaten)
• 25 grams chickpea flour
• 25 grams brown rice flour
• 50 grams tapioca starch
• 2 tsp baking powder
• 1 tbsp applesauce (unsweetened)

Instructions

• Preheat the oven to 180°C/350°F, and grease a 20cm x 20cm cake tin.
• Place the dairy-free margarine into a large bowl and, using the back of a wooden spoon, soften until it has the texture of thick whipped cream. Add in the sugar and whip together.
• In a separate bowl, sieve together the flours and the baking powder. Then mix thoroughly.
• Add one of the beaten eggs to the margarine along with a large tbsp of flour. Then beat the mixture well. Add the remaining egg along and another large tbsp of flour, and beat together for a full 5 mins.
• Add the applesauce to the mixture, and continue to beat the mixture for a further 3 mins.
• Pour in the rest of the flour and gently fold together until fully combined.
• Pour the mixture into the cake tin, and bake in the oven for approximately 15-20 mins – until lightly browned on top and the surface springs to the touch.