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.
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
- Preheat oven to 350 degrees.
- Grease and line your 8" cake pan with parchment paper.
- Combine flours and baking powder in a bowl and whisk.
- 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.
- 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.
- While the mixer still running on high speed, add oil. Add the oil very slowly.
- Add vanilla extract and whip a few more seconds.
- Gently fold the flour into the wet mixture without over mixing.
- Pour it into baking pan and level the top.
- Bake in the center of the preheated oven for 20 -25 minutes or until tester comes out clean.
- Let cake cool in pan on cooling rack for 10 minutes.
- Remove cake from pan and cool completely.
I am sharing this post to #CookBlogShare hosted by Kristy @ Hijacked byTwins