Ingredients for Vanilla Sponge Cake Gluten Dairy Nut And Egg Free
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How to Make Vanilla Sponge Cake Gluten Dairy Nut And Egg Free
- Preheat your oven to 180°C (350°F) and grease and flour a 9-inch round cake tin.
- In a large bowl, whisk together the dry ingredients: 200g gluten-free flour blend (ensure it contains added gums like xanthan or guar gum; if not, add 1 tsp xanthan gum), 150g granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- In a separate bowl, whisk together the wet ingredients: 120ml vegetable oil, 60ml apple cider vinegar, 2 tsp vanilla extract, and 120ml water.
- Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, mixing gently with a spatula until just combined.
- Mix until no dry flour remains. Then, beat the mixture with a wooden spoon for 2 minutes to develop a smooth batter. The batter should be thick but pourable.
- Pour the batter into the prepared cake tin and spread evenly.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Decorate as desired with your favorite allergy-friendly frosting and toppings!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
4g
Carbs
11g
