Vanilla Sponge Cake Gluten Dairy Nut and Egg Free

Delight in the simplicity of this allergen-friendly Vanilla Sponge Cake, a tender and fluffy dessert that's completely gluten-free, dairy-free, nut-free, and egg-free—perfect for those with dietary restrictions or food allergies. Using a clever combination of unsweetened applesauce, non-dairy milk, and white vinegar, this cake achieves a moist, light texture without traditional baking staples. The subtle sweetness of vanilla extract pairs beautifully with the soft crumb, making it a versatile base for your favorite frostings or toppings. With just 15 minutes of prep time, this inclusive recipe is both quick and easy, ensuring everyone at the table can enjoy a slice of homemade goodness. Ideal for birthdays, celebrations, or a guilt-free treat, this vanilla sponge cake is proof that dietary considerations don’t mean compromising on flavor or texture.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 cup Granulated sugar
• 0.25 teaspoons Salt
• 0.5 cups Unsweetened applesauce
• 2 teaspoons Vanilla extract
• 0.25 cups Vegetable oil
• 1 cup Non-dairy milk (such as oat, almond, or soy)
• 1 tablespoon White vinegar or lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.

Step 2

In a small bowl, combine the non-dairy milk with white vinegar or lemon juice to create a buttermilk substitute. Let it sit for 5 minutes to curdle.

Step 3

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, granulated sugar, and salt.

Step 4

In a separate medium-sized bowl, mix the unsweetened applesauce, vanilla extract, vegetable oil, and the prepared non-dairy buttermilk substitute.

Step 5

Gradually pour the wet mixture into the dry ingredients, stirring gently with a whisk or spatula until just combined. Do not overmix; lumps are okay.

Step 6

Pour the batter evenly into the prepared cake pan and smooth out the top with a spatula.

Step 7

Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 9

Once fully cooled, decorate or serve as desired. Enjoy your allergen-friendly vanilla sponge cake!

Nutrition Facts

Serving size	(886.5g)

Amount per serving	% Daily Value*
Calories	2211.7

Total Fat 57.8g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 2225.4mg	0%
Total Carbohydrate 437.3g	0%
Dietary Fiber 8.1g	0%
Total Sugars 218.2g
Protein 8.0g	0%

Vitamin D 100.0IU	0%
Calcium 329.8mg	0%
Iron 2.2mg	0%
Potassium 241.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 1.4%

Carbs: 76.0%