Gluten Free Sponge Cake: No eggs, No Dairy, No Refined Sugar

I have been intrigued by the idea of aquafaba for some time. Something like four years when I first saw it on Coconut Craze’s blog. I saved her recipe to try later. After that, I saw several other recipes on various blogs. I don’t know why it took me so long but I am so glad I finally did it.  Actually, chocolate mousse was the first recipe that I tried in early December but the photos got deleted accidentally. Then this cake came about.



It’s no surprise that I love everyday cakes because you don’t need a special occasion to make or eat them I have to say that I was positively surprised how nice the cake tasted. You could enjoy it alone, with some fruit or whipped cream. Its’s a guilt free treat anyway. And, if you’re allergic to eggs or baking for someone who is, this cake is going to be quite the people-pleaser. I am planning to try all kind of other stuff with aquafaba. It really is a wonderful egg replacement!



I’m sure most of you are familiar with the aquafaba.  In case you are not, it is the gloopy liquid you pour off a can of beans and other legumes like chickpeas.  When whipped It looks exactly like whipped egg whites and can be used in many different ways.  You do not taste the ‘chickpeas’ in the final product, not even slightly. The recommended amount for 1 egg is three tablespoons, while two tablespoons of aquafaba is equivalent to about one egg white and a can of chickpeas yields about 1/2 to 3/4 cup of this liquid. You can find out about all this stuff on their official website over here.




Gluten Free Sponge Cake: No eggs, No Dairy, No Refined Sugar

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8" cake

Moist gluten free sponge cake: No egg, No dairy, No refined sugar


  • 1 cup Gf all-purpose flour (white rice flour mix)
  • 1/4 cup sorghum flour
  • 1 1/2 tsp baking powder
  • 3/4 cup aquafaba from 1 can of chickpeas (look for organic BPA-free and no salt added can)
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup coconut palm sugar
  • 2 tbsp. oil


  1. Preheat oven to 350 degrees.
  2. Grease and line your 8" cake pan with parchment paper.
  3. Combine flours and baking powder in a bowl and whisk.
  4. Place chickpea liquid and cream of tartar in a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form.
  5. With the mixer on medium, add in the sugar. Turn up the mixer back up to high and beat for about 4 minutes until it turns creamy with a ribbon like consistency.
  6. While the mixer still running on high speed, add oil. Add the oil very slowly.
  7. Add vanilla extract and whip a few more seconds.
  8. Gently fold the flour into the wet mixture without over mixing.
  9. Pour it into baking pan and level the top.
  10. Bake in the center of the preheated oven for 20 -25 minutes or until tester comes out clean.
  11. Let cake cool in pan on cooling rack for 10 minutes.
  12. Remove cake from pan and cool completely.

I am sharing this post to #CookBlogShare  hosted by Kristy @ Hijacked byTwins

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  • comment-avatar
    Healthy World Cuisine January 16, 2018 (9:01 am)

    Love this idea for egg replacement. I have seen this done in the past but now your cake looks so delicious we want to try this asap. Wishing you a super 2018!

  • comment-avatar
    Angie@Angie's Recipes January 16, 2018 (11:21 am)

    I always want to try chickpea water in foam cakes! Yours came out really perfect.

  • comment-avatar
    Mandy January 16, 2018 (12:55 pm)

    I’m new to vegan baking and must give this one a try – looks gorgeous.

  • comment-avatar
    Shirley Tay January 16, 2018 (3:44 pm)

    No eggs, no sugar? Pretty impressive, dear! xoxo

  • comment-avatar
    marcie January 17, 2018 (11:47 am)

    I love every day cakes too — they make every day special! 🙂 I’ve never tried baking with aquafaba — it’s amazing that you can bake a cake without eggs or dairy!

  • comment-avatar
    Miriam January 18, 2018 (1:05 am)

    This sponge cake looks so airy and gorgeous. It is nice to have a treat like that – I have never heard of aquafaba before, incredible that you can bake without eggs!

    • comment-avatar
      Balvinder January 18, 2018 (8:46 am)

      Thank you, Miriam! I was quite surprised too. Hope you try!

  • comment-avatar
    Emma - Bake Then Eat January 19, 2018 (4:14 am)

    I love how light this cake looks, aquafaba is awesome ingredient I’m glad you have discovered it’s delights.

  • comment-avatar
    Lisa January 21, 2018 (2:57 am)

    I’m so impressed that you managed to make a gluten-free sponge cake. It looks delicious!

  • comment-avatar
    Monica January 21, 2018 (3:49 am)

    I have heard about it as well but don’t know too much and haven’t tried it. Wonderful to hear about you experience with it and this cake looks perfectly spongy and moist.

  • comment-avatar
    Kirsty Hijacked By Twins January 22, 2018 (4:38 am)

    Wow this cake looks so light. Perfect! Thank you for sharing with #CookBlogShare x

  • comment-avatar
    Easyfoodsmith January 22, 2018 (10:28 pm)

    The cake looks really good and I too have yet to give a shot at aquafaba.

  • comment-avatar
    natalia20041989 January 26, 2018 (5:41 am)

    I have heard about the aquafaba, but haven’t trued it yet, the cake looks so good☺