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    Home / Cakes and Cupcakes

    Gluten-Free Sponge Cake (dairy-free, grain-free & paleo-friendly options)

    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 trifle to tiramisù. Adapted from my cookbook Alternative Baker, with dairy-free, grain-free & paleo-friendly options.

    gluten-free sponge cake layered with strawberries, cream, and jam on a cake stand

    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

    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.

    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. Plus 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

    folding egg whites into batter

    finished gluten-free chiffon cake batter in bowl
    Step 5: Add the remaining egg whites and fold with a large, soft spatula until just combined. 
    unbaked cakes in pans for gluten-free layer cake
    Step 6: 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 7: 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. You're now ready to decorate your cakes however you like! 

    gluten-free layer cake with berries and cream

    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. 

    • 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 ganache. 
    • Make 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. A variation of this batter also works for a roulade or jelly-roll cake. Get the recipes for citrus trifle, coconut tres leches cake, and roulade cake in my cookbook Alternative Baker!

    close-up of slice of gluten-free strawberry cake on a plate 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. 

    More Gluten-Free Cake Recipes:

    • Gluten-Free Rhubarb Cake
    • Gluten-Free Blueberry Coffee Cake
    • GF Banana Cake with Chocolate Ganache
    • Gluten-Free Olive Oil Cake with Almond & Lemon
    • Gluten-Free Tiramisu Dessert Recipe
    • GF Chocolate Sponge Cake + Nutella Tiramisu
    • All My Favorite Gluten-Free Cake Recipes

    More Strawberry Recipes:

    • Gluten-Free Strawberry Rhubarb Crumble
    • Hibiscus Berry Smoothie Bowls
    • Strawberry Caprese Salad
    • Gluten-Free Strawberry Rhubarb Galettes

    *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
    4.95 from 17 votes

    Gluten-Free Sponge Cake (dairy-free, grain-free & paleo-friendly options)

    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. 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.
    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!

    You might also like...

    « Rhubarb Recipes (gluten-free & vegan options)
    Gluten-Free Tiramisù (grain-free option) »

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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

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    Welcome

    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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Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

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