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This Gluten-free vanilla cake is spongy, soft, moist, eggless, easy to make, and of course 100% gluten-free as it is made with almond flour and gluten-free flour mix. This one the best vanilla sponge cake recipe I have ever baked according to my husband 😉
This recipe is a part of our "hello baking- baking for beginner" series 🙂
"Cake" has a long history and it is said that ancient Greeks has invented this recipe. It is also said that ancient Egypt was the first culture to show evidence of baking. Cake making is a tradition and each family has its own way of making cakes.
Today's post is all about gluten-free vanilla sponge cake. I got this amazing quality fine almond flour from Now foods Canada recently and I am super impressed with the texture. I was looking for fine almond flour for a longer time.
Best gluten-free vanilla sponge cake,
- Amazing cake texture
- 100% gluten-free
- perfect dessert (i don't need to mention;)
- super moist (one of my favourite reason)
- its eggless
- melt in mouth
- easy to prepare
- ingredients are easily available
Ingredients
Dry ingredients - Fine quality almond flour and gluten-free flour mix are used to give the main base of this cake.
Rising agents - Baking soda and baking powder are the rising agents I have used in this recipe.
Wet ingredients - Vanilla extract, unsalted butter( you can use vegan butter too), sweetened condensed milk and milk are the ingredients we have used to make the cake batter.
How to make classic gluten-free vanilla sponge cake?
Before start, Make sure your butter is at room temperature. It is really important to make any cakes. Butter has to be at room temperature. To check, press your finger slightly on butter. After pressing your finger, your butter must be soft enough to press and yet stable enough to hold the shape.
Preheat your oven at 180˚C for 25 minutes.
Take a mixing bowl, whisk butter until smooth and light. Add condensed milk and mix it at medium speed.
Add almond flour, gluten-free flour, baking soda, baking powder, vanilla extract, and mix.
Also, add milk and make a smooth batter.
Grease your pan and transfer the cake batter into the pan.
Bake it at 180˚C for 37 to 40 minutes.
Check the cake with a toothpick, If it comes out clean then your cake is ready otherwise, bake it for 5 minutes more.
Cool it down and enjoy.
Gluten free vanilla sponge cake- faqs
I have used a ready-made gluten-free flour mix for this recipe which has potato starch, rice flour, and other ingredients. If you use other flours, the texture of the cake may vary. For this particular recipe, I won't recommend substituting any other flour. I will be sharing other recipe versions soon.
Yes, Just like regular vanilla cake, you can soak this gluten-free cake too.
once the cake is perfectly baked and cools down, wrap it with cling film and store it in a refrigerator. Wrapping up in cling film will retain the moisture of the cake.
No, This cake is not vegan. I have used sweetened condensed milk which is neither vegan nor dairy free.
Let me know what you think!
Looking for more beginner recipe?
- Vanilla Buttercream Frosting
- Gluten-free Banana Bread
- Blueberry jam muffins
- Eggless chocolate cookies
- Eggless chocolate brownies
Recipe
Gluten-free vanilla sponge cake made with almond flour
Ingredients
- ¾ cup fine almond flour
- 1 cup gluten free flour mix
- 1 cup milk
- ¾ cup salted butter, (You can use vegan butter too)
- ⅓ cup + 1 tablespoon sweetened condensed milk
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- few drops vanilla extract
Instructions
- Before start, Make sure your butter is at room temperature. It is really important to make any cakes. Butter has to be at room temperature. To check, press your finger slightly on butter. After pressing your finger, your butter must be soft enough to press and yet stable enough to hold the shape.
- Preheat your oven at 180˚C for 25 minutes.
- Take a mixing bowl, whisk butter until smooth and light. Add condensed milk and mix it on medium speed.¾ cup (170.25 g) salted butter, ⅓ cup + 1 tablespoon sweetened condensed milk
- Add almond flour, gluten-free flour, baking soda, baking powder, vanilla extract, and mix.¾ cup (84 g) fine almond flour, 1 cup (136 g) gluten free flour mix, 1 tablespoon baking powder, 1 teaspoon baking soda, few drops vanilla extract
- Also, add milk and make a smooth batter.1 cup (244 g) milk
- Grease your pan and transfer the cake batter into the cake tin.
- Bake it at 180˚C for 37 to 40 minutes.
- Check the cake with a toothpick, If it comes out clean then your cake is ready otherwise bake it for 5 minutes more.
- Cool it down and enjoy.
Notes
- You can use Vegan butter instead of dairy butter.
- Do not substitute flour mixes for this recipe, I will be sharing separate versions of using different flours in cakes soon.
Looks super moist and delicious. Love the new site lay out. We love the new Modern home page too.
Awwwwww really?! I was so confused regarding the new site layout I am so glad you liked it 🙂
This looks amazing, Priya! I am cooking more GF recipes for friends. I just need to find a good flour mix I like. So far, I think they all have too much flavor.
I also like the new layout - it is much simpler!
Thank you so much David especially for your compliment on our new site layout. I am trying to make it as much simpler as possible as our previous design was a total mess.
Also, I am sure Your friends will love this GF sponge cake.
Such a nice cake! And we're always looking for more good GF recipes. Thanks!
Thank you so much John 🙂
so yummy!! i love it! i ll definitely try it!!
Looking forward to trying, but can you sub out the condensed milk with anything? Maybe coconut milk? Thank you!