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.
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.