Fluffy, moist sponge cake, no egg whites or dairy required! Instead, this sponge cake is made with coconut flour, toasted almond oil, and the magical aquafaba (or liquid from a can of chickpeas). Use this sponge cake for some decadent cake creations, or enjoy a simple version with just a dusting of powdered sugar and plenty of fruit on top.

Almond and Coconut Flour Sponge Cake [Vegan, Gluten-Free]



  • 1/2 cup toasted almond oil
  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1/2 cup brown sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder


  1. Preheat oven to 350°F.
  2. In a bowl, sift together the coconut flour and almond flour with baking powder.
  3. In a bowl of a standing mixer, whip the aquafaba with brown sugar, vanilla, and salt to obtain a very dense and stiff foam. To the whipped foam, gradually add the flour in three parts, stirring gently. Mix in the almond oil and blend thoroughly.
  4. Pour the batter into a greased cake pan and bake in the oven for about 30 minutes.
  5. Check with a skewer to see if the cake is done. It should come out clean.
  6. After the cake has cooled, decorate the cake with berries: raspberries, blueberries, blackberries, red and white currants, strawberries, etc...
  7. Dust the cake with powdered sugar and serve.