Gluten-Free Vegan Vanilla Sponge Cake
This post contains affiliate links. Please read my disclosures.
This Gluten-Free Vegan Vanilla Sponge Cake is a wonderful treat if you are dairy-free, egg-free, gluten-free and can't tolerate xanthan gum. Two cake layers of soft vanilla sponge with a hint of lemon are filled with a whipped plant-based lemon cream and filled with fruity jam. It's a delicious fluffy vanilla cake suitable for any occasion and loved even by those who don't need allergy friendly bakes.
Jump to:
I've seen many gluten-free and vegan vanilla cake recipes but none which specifically exclude xanthan gum. Even if it doesn't acknowledge it in the ingredients list many of the flour blends which are recommended include xanthan gum which isn't an ingredient which suits everyone, especially those with sensitive digestions. This gluten-free vanilla sponge cake is developed to create the perfect texture and structure without any xanthan gum whilst also keeping the recipe dairy-free and egg-free.
I have to admit that developing this gluten-free vegan vanilla cake really challenged me and and I think I tested this cake more times than any other on this website using all different methods and variations on the ingredients to eliminate any trace of gumminess, dryness, crumbliness or wetness. But I couldn't be happier with the final version of this cake and I know you'll love it too! It has the perfect texture, lovely flavour and surprisingly is pretty quick and easy to make too.
If you find vegan baking intimidating, never mind when you add gluten free baking (and gum free baking!) into the mix I'm happy to tell you that this cake couldn't be simpler. The tips and tricks I provide below will ensure you bake this cake perfectly first time.
Why Youโll Love This Vegan Gluten-Free Sponge Cake
- Quick and easy to bake.ย This cake only needs 2 mixing bowls and can be ready to go in the oven in about 15 minutes.
- Texture.ย It is soft, light and fluffy with a tender crumb and holds together well when it is cut into.
- Flavour.ย Youโll love its deliciously rich vanilla flavour which is lightened by a little lemon zest in the sponge to compliment the fresh lemon cream.
- Gluten-free flours.ย This cake just requires an easy flour blend of almond flour and white rice flour for the perfect structure and consistency.
- Egg-free.ย Eggs are usually used to give lift to the cake and help bind it together. Since this is an egg-free cake we are using a combination of chia seeds, protein rich almond flour and thick coconut yoghurt to help bind the cake. It is given a good lift by using both baking powder, bicarbonate of soda and vinegar to react to the rising agents.
- Dairy-free.ย There is no dairy, the fat needed to give the cake a soft and tender crumb is coconut yoghurt and a little olive oil.
- No xanthan gum.ย This cake is perfect for those have sensitivity to gums. Chia seeds are used as an excellent substitute instead.
Ingredients and Notes
Sponge Layers
Ground chia seeds. This is our egg replacer and binding agent in lieu of using xanthan gum which can upset sensitive digestions. The chia seeds adds protein and structure to the bake. Mix the chia seeds with water and allow to sit for 5-10 minutes to create a gel. This gel acts as our binder in the recipe so the cake doesnโt crumble. I like using ground chia seeds in cakes rather than whole chia seeds as they seem to melt into the batter more.
Rice flour.ย Use white rice flour here, you want a light delicate flavour. This is a great economical gluten-free flour which works here due to its neutral taste and light texture. Too much rice flour though can get a little gritty and dry so we need to balance it out with the almond flour.
Almond flour (ground almonds).ย This helps give moisture and structure to our cake. This recipe can be made with finely ground almond meal too although that will make the texture a little more nubbly.
Flour substitution notes. I don't recommend using a gluten-free all purpose flour in place of the almond flour and rice flour as this cake has been carefully developed to work perfectly. Gluten-free flour blends usually contains starch which would lead this cake to be a little gummy.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking. We use acidic ingredients in this cake so the bicarbonate is great to use alongside the baking powder.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Olive oil. This is my preferred oil in cakes rather than vegetable oil or coconut oil. I like to use a flavourless mild and light olive oil but groundnut oil is also a great option. You don't need much but just a little means you get a softer texture to your cake.
Caster sugar. A fine white cane sugar which is primarily used for baking in the UK and gives lightness to the cake. You can substitute for granulated white sugar which is fine to use as it is or you could process to a finer grind in the food processor.
Coconut yoghurt. The thick dairy-free coconut yoghurt ensures this is a deliciously moist cake.
Apple cider vinegar. Reacts with the bicarbonate of soda to give a real lift to this cake. You can substitute for a white vinegar
Fresh lemon. I love using lemon zest in this cake to lift all the flavours. Make sure it is unwaxed and organic otherwise you need to scrub off the wax. If you would rather have a pure vanilla flavour then you could just omit the lemon.
Vanilla extract. Use a good quality extract, I like Nielsen Massey.
Vegan Lemon Cream
Coconut cream. This is used for the filling of the cake. It is an alternative dairy cream which you can buy in the chilled section of large supermarkets in the UK. Itโs a great substitute for double cream (heavy cream) and I use it in the same way. The Coconut Collaborative brand is the one I like the best.
Icing sugar. This is to slightly sweeten our cream filling and for dusting over the top of the finished cake.
Fresh lemon. You can use the lemon juice of the lemon you zested earlier for the sponge. You only need to juice half of it.
Vanilla extract. Use a good quality extract, I like Nielsen Massey.
Jam. I used raspberry jam here but you could use strawberry or any flavour you like.
Fresh berries. These are optional but they do really look beautiful on top of the cake and make it a little more special. You can use whatever is in season.
How To Make The Perfect Gluten-Free Vegan Cake
For full recipe instructions go to the recipe card at the end of this post.
Sponge Layers
- Preheat oven to 180ยฐC / 160ยฐC fan assisted / gas mark 4 / 350ยฐF.
- Grease and line 2 x 8 inch cake tins (4 inch depth) with parchment paper.
- Mix ground chia seeds and water in a small bowl; let sit for 5-10 minutes until thickened.
- Whisk together white rice flour, almond flour, baking powder, bicarbonate of soda, and salt in a large bowl.
- In another bowl, whisk olive oil, caster sugar, coconut yoghurt, apple cider vinegar, lemon zest, and vanilla extract until creamy.
- Add chia seed mixture to wet ingredients; mix well.
- Combine wet and dry ingredients; mix until well combined.
- Pour batter into prepared cake tins; smooth tops using oiled hands.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cakes cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
Vegan Lemon Cream
- Pour the coconut cream, icing sugar and vanilla extract into a medium sized bowl. Using a hand mixer or stand mixer, whip the cream until it reaches soft peaks. This can take a few minutes.
- Add the lemon juice to the whipped coconut cream, then continue to mix in until the cream reaches stiff peaks.
- Pipe the lemon cream onto one of the sponge cakes, spoon over the jam then place the second sponge cake on top.
- Decorate the top of the cake with icing sugar and fresh fruit.
Expert Tips
Sponge Layers
- Mix the dry ingredients before the wet ingredients as then you can use the same measuring spoons and it saves on the washing up.
- Use precise measurements for all ingredients, this is especially the case when working with gluten-free flours. And I urge you to use digital scales, any slight variation in measurements can alter the desired texture and consistency.
- Make sure to level out the chia seeds. A slightly more loaded tablespoon can really make a difference to the finished texture of the cake. This recipe has to be exact. If you want to weigh your chia seeds then even better!!
- This cake mixture is very thick so after you have evened out the batter in the cake pans then lightly oil your hands and gently smooth down the surface of the cake. This will avoid a bumpy texture on your baked sponges.
Vegan Lemon Cream
- When you are whipping the coconut cream the consistency you are looking for is that it should be stiff enough to hold its shape but still spreadable. I have found that this kind of plant based cream isnโt quite as stable as dairy whipped cream and can lose its shape quite quickly.
- You can melt the jam in a saucepan for a minute to make it a little more runny but make sure it has cooled when you spoon it over the cream.
FAQs
You can bake the sponges in advance and store at room temperature in a cool dark place in an airtight container. I recommend filling and decorating the cake on the day you serve it.
Once filled with the cream it should be refrigerated and will keep for up to 3 days but store in an airtight container to help avoid the sponges from drying out too much. Bring to room temperature before eating.
Absolutely. You can freeze the individual cake sponges before filling with the cream and you can assemble the full cake once defrosted. To freeze, wrap the sponges tightly in plastic wrap then aluminium foil. Donโt forget to label including the date. To enjoy, thaw overnight at room temperature before filling and serving.
These sponges are baked in 8 inch x 4 inch deep round cake tins. I really like to use silver anodised cake tins which give an even bake. Silver aluminium cake tins are great too.
Recipe Variations
Layer Cake
This is a really versatile gluten free vegan cake which can be enjoyed as I've decorated it here in the original recipe as a gluten-free vegan victoria sponge cake. Or you could swap out the lemon cream and instead fill and cover the layers of vanilla sponge with your favourite vegan buttercream which means you can dress it up more if you wanted to serve it as a birthday cake.
Sugar-Free Version
There are just a few substitutions you can make if you would like to make this recipe without any refined sugar.
- Sponge Cakes. You can swap the caster sugar for coconut sugar.
- Lemon Cream Filling. You can just substitute the icing sugar for 2 teaspoons maple syrup or your favourite powdered sweetener.
- Raspberry Jam. Use a simple raspberry chia jam instead which is sweetened with maple syrup.
Other Gluten-Free Vegan Bakes Youโll Love
✨Have you tried this Vegan Gluten-Free Vanilla Cake? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Easy Gluten-Free Vegan Vanilla Sponge Cake
Ingredients
Sponge Layers
- 30 g ground chia seeds
- 150 g water
- 250 g white rice flour
- 250 g almond flour - (ground almonds)
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon bicarbonate of soda
- 1 teaspoon salt
- 40 g olive oil
- 320 g caster sugar
- 1 lemon - zest only
- 2 teaspoons vanilla extract
- 240 g coconut yoghurt
- 2 tablespoons apple cider vinegar
Lemon Cream
- 220 g coconut cream
- 1 tablespoon icing sugar
- ยฝ teaspoon vanilla extract
- ยฝ lemon - juiced
- 4 tablespoons jam - strawberry or raspberry
- 150 g mixed fresh berries - optional
- 1 tablespoon icing sugar to sprinkle over the top
Instructions
Sponge Cakes
- Pre-heat your oven to 180ยฐC / 160ยฐC fan assisted / gas mark 4 / 350ยฐF.
- Grease and line 2 x 8 inch cake tins (4 inch depth) with baking parchment paper.
- Combine the ground chia seeds and water in a small bowl. Stir well to mix, making sure the chia seeds are fully immersed in water. Allow the mixture sit for about 5-10 minutes until it thickens to a gel-like consistency.
- In a large bowl, whisk together the white rice flour, almond flour, baking powder, bicarbonate of soda, and salt. Set aside for a moment.
- In another large mixing bowl, whisk together the olive oil, caster sugar, coconut yoghurt, apple cider vinegar, lemon zest, and vanilla extract until well combined and slightly creamy.
- Add the chia seed mixture to the wet ingredients and mix well until fully incorporated.
- Pour the flour mixture into the wet ingredients and mix again until everything is well combined.
- Pour the batter into the prepared cake tins and smooth the top with a spatula. For a really even surface grease your hands slightly with some extra oil and use them to smooth out the tops of the cake batter.
- Bake for about 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Transfer to a wire rack to cool completely before filling with the jam and cream.
Lemon Cream
- Pour the coconut cream, icing sugar and vanilla extract into a medium sized bowl. Using a hand mixer or stand mixer, whip the cream until it reaches soft peaks. This can take a few minutes.
- Add the lemon juice to the whipped coconut cream, then continue to mix in until the cream reaches stiff peaks.
Assembly
- Place one of the sponge cakes on a presentation plate or cake stand then pipe or spread the lemon cream onto the top.
- Spoon the jam on top of the cream.
- Place the second sponge cake on top. Dust the top of the cake lightly with icing sugar then arrange the fresh fruit if you are using. Finishing with a final dusting of icing sugar.
Notes
- Flour substitutions. I don't recommend using a gluten-free all-purpose flour in place of the almond flour and rice flour as this cake has been carefully developed to work perfectly. However, the rice flour can be swapped for sorghum flour.
- Mix dry ingredients before wet to save on washing up and use the same measuring spoons.
- Use precise measurements, especially with gluten-free flours, to maintain desired texture. Digital scales are recommended for accuracy.
- Level out chia seeds for consistent texture; precise measurement is crucial.
After pouring batter into cake pans, smooth the surface with lightly oiled hands to prevent a bumpy texture. - Whip coconut cream to a stiff but spreadable consistency; it may not be as stable as dairy whipped cream.
- For easier spreading, melt jam in a saucepan for a minute, then cool before spooning over cream.
Well done - what a beautiful cake! It's incredibly challenging ticking a lot of boxes when making recipes that suit different dietary needs.
I also try to avoid xanthan gum (I tolerate it OK in small amounts but have nutrition clients with sensitive guts) - it seems a lot of the GF reciper developers use it when they could use another ingredient or technique. So I appreciate that you create recipes without it.
I wanted to ask a question - does baking powder alone not give enough lift without the baking soda/vinegar combo? Even if baking powder amount is increased? Just curious about how you know when to use all of those in a recipe?
thank you!