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Gluten and Dairy free Vanilla Sponge

on January 7, 2013

So last night I decided a perfect end to a lovely restful weekend would be to bake a sponge. It’s also part of my natural health drive to reduce the amount of hidden fats and unwanted additives/ chemicals in my diet; the rule  is f I didn’t bake it I don’t eat it as far as cakes go. I felt like something sweet but wanted to avoid buying it from a bakery or supermarket..

So anyway; this is the recipe which makes one small-medium cake if you want to make a sponge sandwich cake obviously double the amounts and put into 2 separate tins.

1 cup of granulated sugar

1/2 cup of dairy free spread

2 large eggs

1 teaspoon of Vanilla Extract

1 and 3/4 cups of All purpose gluten free flour

1 and a half teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon Xantham gum (this really helps to improve the consistency and reduce the crumbly texture which gluten free cakes can take!)

3/4 hemp milk (or rice milk)



1. Preheart the oven to 175 degrees celsius

2. Grease one small or medium rmound cake tin

3. Cream dairy free spread and sugar together for 10 minutes manually or 5 minutes with an electric mixer.

4. Add one egg at a time beating well into the  mixture until light and fluffy then add vanilla extract

5. Sift all the other ingredients into a seperate bowl (except the milk) and add half at a time beat a low speed until combined then mix half of the milk in.Repeat the same process for the other half of the dry ingredients and milk.

6. Bake for about 30-40 minutes and leave to cool before


Again it’s a very simple easy to follow recipe and it turned out wonderfully. I got a bit lazy with the measurements only because the recipe I was following were giving the amounts in cups whereas I had scales with no measuring cups. If you find yourself in this situation just google a cups to gram conversion table and chart; there are many of them out there. I was  being a bit hasty so I did a lot of gestimates and I can say that having the right amount of milk is particularly important in this recipe as I didn’t put enough milk in it was a bit dry. I think the milk would give it a nice moist texture! I also did it by hand but I think if you have an electric whisk it’s best to use that.


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