The Wink Blog

The Ultimate Gluten-Free Vegan Sponge Cake

Prepping for Easter is no easy task. Finding a recipe for a dessert that everyone at the table can enjoy is an even BIGGER task! We made this Gluten-Free Vegan Sponge Cake and shared it with our team. It was such a huge hit, we shared it with our families over Easter Brunch too, and everyone gobbled (wait... that's a Thanksgiving term) it up!!!

Serve up this delicious G-Free sponge cake with our Strawberry Cheesecake scooped right on top! No dairy, peanuts, or eggs either!

Dry Ingredients:

  • 1.5 cups gluten free flour
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Wet Ingredients:

  • 1 teaspoon vanilla bean paste
  • 1 cup water
  • 1/3 cup coconut oil
  • 1 tablespoon orange juice

Directions:

  • Preheat oven to 350F
  • Mix dry ingredients together with whisk.
  • Mix wet ingredients very well. Make well in dry ingredients and pour in wet ingredients. Mix thoroughly with wooden spoon.
  • Pour mixture into 8 inch greased pan and cook for 45 minutes to an hour. Allow a few minutes to cool before serving.
  • Whip 1 can refrigerated coconut cream with 1 tsp Stevia (or to taste). 
  • Top the cake with the whipped cream and Wink! 

Nutritional Information:

Serving Size - 1/8th Slice + Coconut Whipped Cream + 1 Scoop Wink

Calories - 400

Fat - 20.4g

Carbs - 54.2g

Sugar - 25.8g

Fiber - 5g

Protein - 4.5g 

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