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    Home / Desserts / Cakes & Cupcakes

    Gluten-Free Sponge Cake (Moist & Floofy!)

    Published May 8, 2021

    Jump to Recipe Print Recipe

    Gluten-free sponge cake that's light and airy, but made with whole grain flours and naturally sweetened! This feather-light cake soaks up all kinds of luscious flavors, from berries and cream to tres leches to tiramisù to Victoria sponge. The recipe is foolproof, the cake layers made with pantry ingredients in about an hour!

    Adapted from my cookbook Alternative Baker, with dairy-free, grain-free & paleo-friendly options. Find more cake recipes here!

    close-up of slice of gluten-free strawberry cake on a plate with powdered sugar
    This gluten-free sponge cake has a floofy crumb that's moist and tender.

    A Gluten-Free Cake for Special Occasions

    This cake is very dear to me on multiple levels. I first developed the gluten-free sponge cake recipe for my book Alternative Baker, where I used it to make trifle, tiramisù, and tres leches cake. I'd been making the gluten version for several years when I worked as a pastry chef at a Peruvian restaurant in San Francisco where I doused it with tres leches mixture and served it with fresh seasonal fruit. 

    In 2019 I developed a maple-sweetened version for Coombs smothered in strawberry chia jam, fresh berries, and mascarpone cream. It tasted like a giant strawberry shortcake, just the dessert for the first fruit of spring. Jay and I decided to get married on a whim at City Hall with only our moms present, and this cake ended up being our wedding cake. We brought it to our favorite local restaurant Piccino and devoured it after dinner with champagne. 

    The day of our wedding was also our cat Catamus's birthday. We had hoped to have several more years with him to celebrate this happy occasion, but sadly 2020 would be the only year we would celebrate as a family. Our "cotton anniversary" was last week, and though we missed dear Catamus, we basked in the company of Zeppo and Hank who have made themselves right at home in our lives. You can follow their antics on Instagram in my stories and highlights.

    gluten-free chiffon cake with strawberries and maple candies
    GF chiffon cake layers dressed up with mascarpone cream, strawberry chia jam, fresh berries, and maple sugar candies.

    Gluten-Free Strawberry Cake

    I wanted to give this gluten-free sponge cake a home on TBG since it's such a special one. Make the gluten-free strawberry cake pictured here, or use the cake as a base for other flavor combinations (see below for suggestions).

    Maple syrup sweetens all components of this gluten-free layer cake (though I've included a classic vanilla version made with sugar if you prefer!) Billows of vanilla whipped mascarpone top the cake layers, swirled with strawberry chia jam and topped with loads of fresh berries. I had some pretty maple candies on hand when I first made this; edible flowers would also be lovely!

    The cake itself is dairy-free so if you prefer, use whipped coconut cream or vegan cashew cream cheese frosting in the filling for a gluten-free dairy-free cake that all your guests can enjoy. I also tested a paleo-ish version using grain-free flours (cassava, coconut, and tapioca) which I've included in the notes. And, for my fellow chocophiles, I just shared a gluten-free chocolate sponge cake recipe made with cocoa powder.

    If you give it a try, I hope it becomes a special recipe in your home as well. 

    ingredients for gluten-free cake recipe on a stone surface

    Gluten-Free Cake Ingredients & Substitution Suggestions

    Just a handful of ingredients go into this lofty gluten-free cake recipe. 

    Best gluten-free flour for sponge cake

    I tested this recipe with many different flour combinations, and my favorite was a blend of:

    • oat flour, for fluff and creamy depth of flavor (sub by weight teff flour or chestnut flour)
    • sweet rice flour, for stickiness and a neutral taste (sub by weight cassava flour or a GF AP blend such as Bob's Red Mill 1 to 1)
    • millet flour, for a buttery, golden crumb (sub by weight sorghum flour)

    But this recipe is versatile and forgiving, so feel free to experiment with different flours. Or omit all of the flours and use a good all-purpose flour blend such as Bob's Red Mill 1 to 1 flour.

    I also included a grain-free, paleo-friendly version made with cassava, coconut, and tapioca flours. 

    Other Ingredients

    • Neutral vegetable oil moistens the cake. I usually use sunflower oil, but other good options are grapeseed, mild olive oil, and avocado oil. You could also use a flavorful nut oil such as hazelnut. 
    • Sugar or maple syrup sweetens the cake. I use organic granulated sugar for the classic recipe, but the version shown here uses maple syrup for added depth of flavor. I still use a little sugar to whip the egg whites, which makes them more stable for folding into the batter. 
    • Egg whites whipped with cream of tartar and sugar gives the cake a feather-light texture. The cream of tartar acts as an acid to stabilize the egg whites, so if you don't have any on hand, it's fine to leave it out. 
    • Egg yolks add richness and give the cake a golden crumb. 
    • Baking powder lifts the batter along with the beaten egg whites. 

    How to Make Gluten-Free Sponge Cake

    This gluten-free cake is surprisingly simple to make. The only tricky part is folding the whipped egg whites into the batter if you're new to this technique. But once you've done this a few times, you'll be a pro at it! 

    whisked sweetener, oil, and egg yolk in a bowl
    Step 1: Whisk together the egg yolks, oil, and maple syrup or sugar (and vanilla, if using). 
    whisking batter in bowl
    Step 2: Sift in the gluten-free flours, baking powder, and salt, and whisk to combine. 
    whipped egg whites
    Step 3: In a stand mixer, whip the egg whites with the cream of tartar until foamy. With the mixer on medium-high, beat in the sugar. Continue beating until the egg whites hold firm peaks (i.e. stand up straight when you lift the whisk out of the eggs and turn it upside-down). 
    beginning to fold egg whites into batter
    Step 4: Stir one-third of the whipped eggs whites into the batter until just combined. 
    adding egg whites to batter
    Step 5: Add the remaining egg whites.
    finished gluten-free chiffon cake batter in bowl
    Step 6: Fold with a large, soft spatula until just combined. 
    unbaked cakes in pans for gluten-free layer cake
    Step 7: Spread the batter into two ungreased 8-inch cake pans lined with rounds of parchment paper. The cake batter will grip the sides of the pans as they bake, helping the cake to rise tall. 
    baked sponge cake on a cooling rack
    Step 8: Bake the cakes at 325ºF until the tops spring back to the touch and a toothpick inserted near the center comes out clean or with a few moist crumbs. Let cool completely in the pans, then use a small offset spatula to loosen the sides of the cake from the pans. Turn out onto plates and flip right side up.
    gluten-free layer cake with berries and cream
    Step 9: You're now ready to decorate your cakes however you like! 

    Types of Sponge Cakes

    • This cake is technically a gluten-free chiffon cake since it uses oil instead of butter and baking powder for lift.
    • Genoise is another type of sponge cake that uses melted butter instead of oil, and only whipped egg whites to lift the batter, no baking powder.
    • Angel food cake uses only egg whites and no yolks for an even lighter texture that makes it too delicate to layer. This is usually baked in a tube pan rather than made into a layer cake. 

    I've made loads of sponge cakes since my stint at pastry school back in 2006 and chiffon cake always wins by a landslide. The baking powder helps to make it foolproof, and the oil gives it a tender texture even when chilled. It has a sturdier crumb that makes it perfect for layer cakes. You can also cut it up and layer it into a trifle or tiramisù. It makes a perfect base for tres leches cake, albeit less traditional, since its open crumb soaks up liquid without becoming soggy. 

    slices of gluten-free sponge cake on plates

    How to Use GF Sponge Cake

    This gluten-free chiffon cake makes a versatile base for many types of cakes and sweet treats. Here are some ideas for how to use it:

    • Layer it with whipped mascarpone, berry chia jam, and fresh berries, as shown here, for a gluten-free strawberry cake.
    • Spread it with lemon curd and whipped cream. 
    • Brush the cake with flavored syrups or boozy spirits before topping with frosting or dairy-free ganache. 
    • Make a fully gluten-free dairy-free cake by using whipped coconut cream. 
    • Cut into slices to make my easy gluten-free tiramisu recipe. 
    • Poke it all over and douse with tres leches mixture for a gluten-free tres leches cake. Dairy-free version included!
    • A variation of this batter also works for a roulade (jelly-roll) cake or layered with cream and fruit for a trifle. Get the recipes for citrus trifle and roulade cake in my cookbook Alternative Baker!

    Gluten-Free Victoria Sponge Cake

    Victoria sponge cake (AKA Victoria Sandwich Cake) has risen in popularity lately thanks to The Great British Bake-Off. Here's how to turn this recipe into a classic gluten-free Victoria sponge:

    • Make the classic sponge cake recipe using sugar and vanilla in the recipe card notes
    • Spread the bottom cake layer with 6 tablespoons store-bought raspberry jam
    • Whip 6 ounces heavy cream with 1 tablespoon powdered sugar to firm peaks and spread the whipped cream over the jam
    • Place the second cake layer on top and sprinkle with powdered sugar

    Gluten-Free Cake for Everyone

    You can please almost all eaters with this gluten-free dairy-free cake that can be made grain-free and paleo-friendly. However you serve it up, as a gluten-free layer cake or component of another dessert, it's sure to be a hit with its tender, open crumb and classic flavor. 

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free sponge cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    close-up of slice of gluten-free strawberry cake on a plate with powdered sugar
    4.96 from 25 votes

    Gluten-Free Sponge Cake (Moist & Floofy!)

    Print Recipe Pin Recipe
    This light and airy sponge cake has a neutral flavor and lofty crumb, perfect for soaking up layers of cream, fruit, and preserves. It’s naturally sweetened with maple syrup (plus a little sugar for whipping the egg whites) which adds amazing depth of flavor. Use a lighter maple for a more classic sponge cake, or go dark if you want more earthy maple flavor. If you don’t have these flours handy, feel free to try this with 145 grams of your favorite all-purpose flour blend (such as Bob’s Red Mill 1 to 1 flour).
    See the variations below for classic vanilla sponge cake made with sugar instead of maple, as well as dairy-free, grain-free, and paleo-friendly variations, plus gluten-free Victoria sponge cake. I’ve included the strawberry maple cream cake shown here, but feel free to fill this cake with whatever you like!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Cooling time: 1 hour
    Total: 1 hour 50 minutes
    Servings: 10 servings

    Ingredients

    Sponge Cake:

    • ¼ cup sunflower oil or other neutral oil
    • 3 large egg yolks
    • ½ cup + 2 tablespoons maple syrup
    • ¼ cup plus 2 tablespoons (55 g) sweet rice flour (or sub cassava flour by weight)
    • ¼ cup plus 2 tablespoons (50 g) millet flour (or sub sorghum flour by weight)
    • ¼ cup plus 2 tablespoons (40 g) GF oat flour (or sub teff flour by weight)
    • 1 ¼ teaspoons baking powder
    • ½ teaspoon fine sea or kosher salt
    • 5 large egg whites, at room temperature
    • ¼ teaspoon cream of tartar
    • 2 tablespoons (25 g) granulated sugar

    For Gluten-Free Strawberry Cake:

    • 1 batch strawberry chia jam or other preserves
    • 1 cup heavy whipping cream
    • ¾ cup mascarpone (or crème fraiche, or more cream)
    • 1 teaspoon vanilla paste or extract
    • 2 tablespoons cold maple syrup
    • 2 pint baskets strawberries, some hulled and quartered, some halved

    Instructions

    Cake:

    • Position a rack in the center of the oven and preheat to 325ºF. Line 2 ungreased 8-inch round cake pans with rounds of parchment paper cut to fit. The cake batter will crawl up the sides of the ungreased pan as it bakes, making the cake extra fluffy.
    • In a large bowl, whisk together the oil, egg yolks, and maple syrup.
    • Place a strainer over the bowl and sift the sweet rice, millet and oat flours with the baking powder and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.
    • In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl and turned upside down, 1–3 more minutes.
    • Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain.
    • Immediately pour the batter into the prepared pans and quickly but gently use an offset spatula to spread the batter into a thin, even layer.
    • Transfer the pans to the oven and bake until the cakes are golden, spring back to the touch, and a toothpick inserted near the center comes out clean, 20-30 minutes. Remove to a rack and let cool completely in the pan.

    To finish the gluten-free strawberry cake:

    • Whip together the mascarpone, cream, vanilla, and maple syrup together until the mixture holds firm peaks. Chill until needed.
    • To assemble the cake, remove one cake layer from the pan and peel off the parchment. Place the cake layer right-side up on a serving platter and spread with a little less than half of the whipped mascarpone. Dollop half of the strawberry jam over the cream and swirl lightly. Top with a layer of quartered strawberries and dollop with a bit more whipped mascarpone (this helps the upper layer stick to the bottom layer).
    • Remove the second cake layer from the pan, remove the parchment, and place on top of the bottom layer. Top with the remaining whipped mascarpone, swirls of jam, and the remaining quartered and halved berries. Decorate with maple candy, if using.
    • Serve right away or chill for up to several hours before serving. To serve, use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the cake into wedges. Leftovers keep well in the refrigerator for up to 3 days.

    Notes

    The cake can also be used to make trifle, tiramisu, and tres leches cake.
    Classic GF Vanilla Sponge Cake:
    Omit the maple syrup. Whisk the egg yolks with ¼ cup + 2 tablespoons water, ½ cup granulated sugar, and 1 teaspoon vanilla extract.
    Citrus Sponge Cake:
    Make the version above, omitting the vanilla, and rubbing the zest from 3 lemons (or 2 oranges) into the ½ cup sugar before whisking in the other ingredients.
    Grain-Free Sponge Cake:
    Add 2 tablespoons water to the maple syrup mixture. Omit the flours and use ½ cup (75 g) cassava flour, ¼ cup (25 g) coconut flour, and 2 tablespoons (15 g) tapioca flour.
    Paleo-Friendly Sponge Cake:
    Use avocado oil or olive oil in place of the sunflower oil. (You will still need to whip the egg whites with the small amount of sugar, so this won’t be 100% paleo.)
    Dairy-Free Sponge Cake:
    Use a double batch of my paleo vegan "cream cheese" frosting or whipped coconut cream in place of the dairy in the filling.
    Gluten-Free Victoria Sponge Cake:
    Make the classic GF Vanilla Sponge Cake (above). Spread the bottom cake with 6 tablespoons raspberry jam and top with 6 ounces heavy cream whipped to firm peaks with 1 tablespoon powdered sugar. Top with the second cake half and sprinkle with powdered sugar. 
    Do-Ahead:
    This cake can be made up to 3 days ahead. Store airtight in the refrigerator, or freeze for longer storage. The assembled cake can be made up to 1 day ahead and refrigerated in a cake box.
    Nutritions facts are for 1 of 10 servings of strawberry cream cake. 

    Nutrition

    Calories: 338kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 7gCholesterol: 91mgSodium: 162mgPotassium: 335mgFiber: 2gSugar: 28gVitamin A: 440IUVitamin C: 57mgCalcium: 88mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Caitlin says

      May 11, 2021 at 7:34 pm

      I was looking for a vanilla sponge cake recipe on your site a week ago for this very purpose! Thank you for reading my mind and supplying the birthday recipe I need. :) Also mascarpone stabilized whipped cream is my favorite! Cannot wait to make it and report back. Debating on whether to splurge for the millet flour or sun. :)

      Reply
      • Alanna says

        May 14, 2021 at 2:58 pm

        Aw how perfect. Happy birthday to you! Please let me how the cake turns out and which flours you decide to use. :)

        Reply
    2. Vanessa says

      May 16, 2021 at 10:51 pm

      This sponge cake is amazing! It’s light as a feather but has so much flavor and depth. I used the regular gf recipe with maple syrup and made it with raspberries and raspberry preserve because it was for a friend who loves raspberries. I’ve never eaten so much cake in my life and I loved every second of it!

      Reply
    3. Alene says

      May 23, 2021 at 2:33 pm

      There are only 2 of us, so I was wondering if I could cut the whole thing in half and use one 6" cake pan (or two). Do you think that would work?

      Reply
      • Alanna says

        May 23, 2021 at 5:44 pm

        Hi Alene, I do think that would work! I would use 2 pans to be on the safe side. Since the full recipe uses 3 egg yolks and 5 whites, you'll need to cut one of each in half. Otherwise I would err on the side of more egg and go with 2 yolks and 3 whites. Please let me know how it turns out!

        Reply
    4. Noel Martinez says

      June 05, 2021 at 11:53 am

      Hi...
      Looks great.

      Can this be made egg free also?

      What would be a good replacement?

      Thanks!

      Reply
    5. Von says

      June 24, 2021 at 7:33 am

      I loved this cake! I have tried the chiffon cake recipe in your cookbook and this was just a leg up from that one. I have numerous food allergies and dietary restrictions, and many of your recipes have really allowed me to once more enjoy baking and eating foods that I was previously unable to. The modification here to include maple syrup was PERFECT for me, as I am unable to eat cane sugar. I use monkfruit sweetener instead of the sugar to whip the egg whites and it worked like a dream.

      I did end up baking this in a springform high sided pan instead of two cake pans and honestly found it was absolutely decadent as is. I was even able to add a splash of some homemade vanilla extract which I found just gave the cake a little extra boost. Thank you so much for expanding your recipes to include more options for those of us unable to eat standard kitchen staples (dairy, sugar, eggs, wheat, etc). I love your work and look forward to more delicious recipes from your beautifully creative and thoughtful mind.

      Reply
      • Alanna says

        June 24, 2021 at 1:17 pm

        Awww this note completely makes my day! I've also had to take a break from those kitchen staples, so it's been a fun challenge to experiment with different ingredients, formulas, and recipes too. I'm thrilled that you loved this cake! Using monkfruit sweetener instead of sugar is genius - thank you for experimenting and for the feedback! So glad you're enjoying Alternative Baker too. Someday I'd like to make another cookbook with more vegan / egg-free / sugar-free / grain-free options. But... so much work!

        Reply
    6. Alene says

      July 04, 2021 at 7:49 am

      I finally made this yesterday to bring to someone's house for dessert. I wanted to take a picture for you but I forgot with all our excited socializing! It was perfect! The sponge cake was delicious and did not have that gluten free taste that baking recipes often have. People had 2 pieces each! That's how good it was! I used the recipe without maple syrup in the cake. I can always count on you, Alanna. Thank you so much! I did, by the way, make a half recipe earlier and used your suggestions about the eggs, using 2 yolks and 3 whites. It was perfect for the 2 of us and also was delicious. Thanks!

      Reply
      • Alanna says

        July 06, 2021 at 2:00 pm

        Oh I'm so glad you liked it AND that you got to spend time with friends! That is just wonderful. That's great that the half recipe worked out too!

        Reply
    7. Rebecca says

      August 18, 2021 at 7:18 pm

      Hi!
      Instead of the flour blend you mentioned, can I use Bob Red Mills' Paleo baking flour?

      Reply
      • Alanna says

        August 18, 2021 at 10:28 pm

        Hi! I haven't tested the recipe with that flour blend so I don't know whether it will work or not. Please let me know if you experiment! It's usually best to swap the flour by weight if you can. :)

        Reply
        • Rebecca says

          August 19, 2021 at 5:32 am

          Hi Alanna, I went ahead and tried it with the same weight proportions. It didn't have a good rise but the texture wasn't bad at all. Still everyone finished the cake :)
          Thanks for the lovely recipe.
          x

          Reply
          • Alanna says

            August 20, 2021 at 4:55 pm

            Thanks so much for reporting back! I'm sorry the cake didn't rise as well made with that mix but I'm so glad it was enjoyed regardless! If you try it with the flours called for, please let me know how it fares!

            Reply
    8. Paige McDonald says

      August 29, 2021 at 7:49 am

      Just made this cake for my birthday and it was a hit! All my friends loved it. Texture us on point- light and fluffy and not too sweet. I made the whipped topping dairy-free with whipped coconut cream, DF cream cheese, and Culina yogurt. It paired perfectly with the cake. Also, made blueberry chia jam. This cake is going to be a go to for now on. It was so good.

      Reply
      • Alanna says

        August 29, 2021 at 10:46 pm

        That sounds incredibly delicious - I want to try your version!!

        Reply
    9. Jeannie says

      September 18, 2021 at 12:25 pm

      Thank you for sharing this beautiful recipe! I’m curious if melted butter can be used in place of oil?

      Reply
      • Alanna says

        September 18, 2021 at 6:17 pm

        That's a great question! I haven't tried using melted butter here. My main concern would be that it might congeal when you whisk it with the other wet ingredients. Genoise uses melted butter, but it's added by folding it into the batter along with, or after, adding the whipped egg whites. For this reason, genoise tends to be more technical to make. But of course feel free to experiment, and please let me know what you try!

        Reply
    10. JP says

      September 30, 2021 at 8:05 am

      Alanna, this cake is delicious!

      Question:
      Can I freeze the prepared strawberry cake, and store it for later use?
      And when ready to use it, just put it in the fridge overnight or take it out of the freezer several hours before eating?

      Reply
      • Alanna says

        September 30, 2021 at 4:15 pm

        I'm so glad you liked it!

        I think if you freeze the assembled cake, the cream might get weird and the berries might drop a lot of juice. It would be better to freeze the layers, then defrost them and assemble when you're ready to serve. But I mean, even if the filling texture gets gloopy, it would still taste delicious! Please LMK what you try. :)

        Reply
    11. Ilene says

      October 08, 2021 at 11:35 am

      I wanted to post a picture but can’t figure that out so I tagged you on IG. I used to bake my son a box cake in a Bundt pan for his bday very similar to this for years. Haven’t done so in 10 yrs b/c I couldn’t find a grain free good enough. Until now. Celebrating his bday tomorrow and can’t wait for him to see this cake!!

      Reply
      • Alanna says

        October 09, 2021 at 6:09 pm

        Aw I'm so glad this recipe did the trick! Thanks a bunch for the kind note. Happy birthday to your son!

        Reply
    12. Karen Collins says

      February 21, 2022 at 7:44 pm

      I just made this cake for my daughter’s birthday. I tweaked it for high altitude and hoped for the best. It was amazing!!!! Everyone raved about it and couldn’t believe it was gluten and dairy free. I can’t thank you enough for providing so many options and suggestions to make sure of certain success!! The texture was light and not too sweet. It paired so wonderfully with fresh berries. Will try so many more of your recipes since this was so tasty!!!

      Reply
      • Alanna Taylor-Tobin says

        February 22, 2022 at 1:39 pm

        Awww this brought a huge smile to my face! I'm so glad the cake was a hit. Good job tweaking it for high altitude, it sounds like it worked perfectly! What changes did you make? I'd love to add those notes to the recipe card to help other high-altitude bakers.

        Wishing you and your daughter a super sweet year ahead!

        Reply
    13. Martina says

      March 06, 2022 at 9:03 am

      Just baked it as a base for a mango mousse cake. I useg only sugar, no maple syrop and added mango mousse to moisten the dough. It turned out beautifully, best ever sponge cake. Thanks

      Reply
      • Alanna Taylor-Tobin says

        March 08, 2022 at 8:59 am

        That sounds so delicious! Mango mousse must have made the cake so flavorful and golden. Thanks for sharing your variation!

        Reply
    14. Sara says

      April 30, 2022 at 5:59 am

      I made this cake a few weeks ago for my daughter’s first birthday and it was absolutely perfect in every way! I was thinking of trying a different variation and substituting honey for the maple. Do you think that would work?

      Reply
      • Alanna Taylor-Tobin says

        April 30, 2022 at 10:28 am

        Aw I'm so glad it was a hit! I haven't tested it with honey, but I think it should work! I would try 1/2 cup honey thinned with 2 tablespoons boiling water since honey is sweeter and thicker than maple. Please let me know how it works!

        Reply
    15. Emily says

      May 15, 2022 at 9:12 am

      This was so delicious! My ideal kind of cake. The sponge was so light and airy. I loved the combo of cream and mascarpone. And the rhubarb strawberry jam packed a lot of flavour without being too sweet. I'd definitely make this again. Thank you!

      Reply
      • Alanna Taylor-Tobin says

        May 16, 2022 at 6:03 pm

        I'm so glad you liked it! It's one of my favorites too. Thanks a bunch for the kind note and rating!

        Reply
    16. Emily says

      July 18, 2022 at 9:54 am

      I have previously used this recipe for a baked Alaska, and it turned out great. Now the same one of my kids wants a chocolate Swiss roll for his birthday, and I’m wondering if you have measurements on hand for adding cocoa powder, &/or baking instructions for making it in a thin sheet pan. Any suggestions for me?

      Reply
      • Alanna Taylor-Tobin says

        July 20, 2022 at 8:55 pm

        Hi Emily,

        Baked Alaska sounds so good with this cake - yum! I shared a cocoa version of this cake here. I have a swiss roll recipe in my cookbook if you happen to have a copy! I tweaked it from this recipe to make it more pliable. But here are the baking instructions which you're welcome to try with either of these recipes. :)

        Position a rack in the center of the oven and preheat to 325oF. Line a 12 by 17–inch (30 by 43–cm) ungreased rimmed baking sheet with a piece of parchment paper cut to fit.

        After making the batter as directed, pour it onto the prepared baking sheet, and quickly but gently use an offset spatula to spread the batter into a thin, even layer. Rap the pan on the counter once or twice to pop any large air bubbles. Transfer to the oven and bake until the cake is golden on top, pulls away from the sides of the pan and feels fairly firm when you press the top gently with the pads of your fingers, 18–22 minutes.

        Working quickly, dust the top of the cake with powdered sugar (or cocoa powder if making the cocoa version) and loosen it from the sides of the pan using a small offset spatula or knife. Place a large, clean kitchen towel over the cake and top with a second baking sheet or large cutting board. Wearing oven mitts, grab the whole thing and flip it over. Remove the hot pan and carefully peel away the parchment paper. Trim away 1⁄4 inch (6 mm) from each edge of the cake, and roll up the cake with the towel; this will help set the shape and the steam will keep it moist and pliant. You can either roll the cake from a short end for a fatter roll or from a long end for a skinnier roll. Either way, let the cake hang out in its towel roll until mostly cool, about 1 hour.

        Then you unroll it, fill it, and roll it back up. Please let me know if you try it! :)

        Reply
    17. Alexandra says

      July 26, 2022 at 6:30 am

      This is so, so beautiful. Not having all ingredients on hand, I’m wondering if I can use coconut sugar or maple sugar (I tried using even half of the organic cane sugar in your gorgeous shortcakes but am horribly sensitive to it) and simply create layers and the topping with coconut whipped cream and sliced strawberries. Or any suggestions? Summertime dreaming always includes strawberries, cake, and whipped cream!

      Reply
      • Alanna Taylor-Tobin says

        July 26, 2022 at 8:48 am

        Aw thank you! I think using coconut or maple sugar will work (assuming you mean just for whipping the egg whites, and using the maple syrup that I call for in the base recipe?) I haven't tested it myself so I'm not sure if they will whip up as well as they do with cane sugar. Please let me know if you try it!

        Whipped DF coconut cream is a great topping for this! I also like using a rich coconut yogurt such as Culina as a whipped cream replacement. Another great DF topping is my paleo / vegan frosting - so luscious!

        Reply
    18. Sebastian Martello says

      September 17, 2022 at 2:21 pm

      Hi Alanna, this site is just great. I've gotten many request to make gluten free cakes from the church members and finding tasty recipes ( that should look as good as the taste ) has been difficult.
      So, What do you suggest I add or subtract from this recipe to make a standard lemon chiffon ( two layer ) cake. thanks
      P.S. Can't wait to get your book.

      Reply
      • Alanna Taylor-Tobin says

        September 20, 2022 at 9:16 pm

        Hi Sebastian, Thanks very much for saying so! I actually have a citrus chiffon cake variation in the notes. Start with the classic sponge cake variation that uses sugar, and start by rubbing lemon zest into the sugar. If you like, you could make some lemon curd and use it between the layers along with some whipped cream. Please let me know if you try it!

        Reply
    19. Sandhya says

      January 10, 2023 at 6:52 am

      Thank you Alanna - made this for my husband’s birthday recently and we polished it in off in no time - the cakes rose beautifully with a gorgeous crumb. The filling with strawberries made it irresistible. So delicious, will definitely be making again.

      Reply
      • Alanna Taylor-Tobin says

        January 10, 2023 at 11:00 am

        I'm so glad you loved the cake! Thanks a bunch for the sweet note and rating and HBD to your husband!

        Reply
    20. Gigi says

      March 01, 2023 at 2:49 pm

      I’d like to use this to make a Victoria sponge cake for my birthday cake! …sans white sugar that is for the cake and compote. (Found some exquisite strawberry preserves from Italy without cane sugar recently and was dreaming of using them in the compote)! Any suggestions? I typically house a very dark, pure maple syrup from a small farm in Vermont as my go-to here in my refrigerator so am wondering if agave, since beautifully champagne/golden, may work best alternatively…? Merci!

      Reply
      • Alanna Taylor-Tobin says

        March 01, 2023 at 4:27 pm

        Hi Gigi,

        That all sounds amazing! I haven't tested this recipe with agave but I think it should work since it's pretty similar in liquidity to maple syrup. Those preserves sound dreamy! Please LMK if you try it, and happy almost birthday!

        -A

        Reply
    21. Christina says

      March 09, 2023 at 12:59 pm

      Love Coombs and typically use their very dark maple syrup- should I grab their lighter colored variety instead for this? Or agave? Also, I can’t indulge in the marscapone or heavy whipping cream sadly- would coconut cream or soft goat cheese and Culina work instead or perhaps just coconut whipped cream…? Just curious as to how the layers will hold up after setting them up, or could I possibly ‘deconstruct’ slices individually, creating the layers right before plating…? This is beautiful! Will decorate with some luxurious Evolve keto white chocolate bar squares as well, which are so divine!

      Reply
      • Alanna Taylor-Tobin says

        March 10, 2023 at 5:38 pm

        Hi Christina,

        Big Coombs fan here too! It's totally up to you; I think the flavor of the dark syrup would be nice, but the light one (or agave) would taste more clean and bright. I haven't tested it with agave but I think it should work fine!

        Coconut whipped cream would definitely work for layering. Possibly Culina, but it might crack or look weird when set in the fridge, and it will be more dense. When I made a Paleo version of this, I used my cashew butter frosting and it was *so* good. If you can tolerate those ingredients, that would be my best suggestion.

        Please let me know what you try!
        -A

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
    Wishing everyone a sweet and snuggly day 💞

💘Beet-tinted ombré cream cheese frosting for all-natural GF red velvet cake 
💘Zeppo & Hank adorableness

Cake recipe linked @the_bojon_gourmet 

Cat lovers here until purrther notice 😸😸

https://bojongourmet.com/gluten-free-red-velvet-cake-natural/

#valentinesday2023 #lovecatsforever #redvelvetcake #gfbaking
    Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

Here are a few in no particular order:
-chocolate hazelnut tiramisu
-GF banana cake with coconut milk ganache
-fudgy GF chocolate bundt
-blender chocolate PB pie
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-chocolate almond olive oil cake
-red velvet cake (all-natural, tinted with beets!)
-chocolate tahini blender pudding
-GF brownie cookies

All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

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