What is aquafaba and why is it used in this sponge cake?

Aquafaba is the liquid from canned chickpeas, used as a vegan egg replacer in this recipe to create a very dense and stiff foam, which gives the sponge cake its light and airy texture.

Can I substitute the toasted almond oil with another type of oil?

While you could use a neutral oil, the recipe specifically calls for toasted almond oil to impart a distinct nutty flavor that complements the almond and coconut flours. Substituting may alter the intended taste.

How do I know when the Almond and Coconut Flour Sponge Cake is fully baked?

After baking for about 30 minutes in a 350 degreesF oven, insert a skewer into the center of the cake. If it comes out clean, the sponge cake is done.

What is the best way to decorate this vegan sponge cake?

Once the cake has cooled, decorate it with an assortment of fresh berries like raspberries, blueberries, blackberries, and strawberries, then dust generously with powdered sugar before serving.

How should I store leftover Almond and Coconut Flour Sponge Cake?

After cooling and decorating, store any leftover sponge cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days to maintain freshness.

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

Name: Almond and Coconut Flour Sponge Cake [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 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

LJ By: Lilia Jankowska

Author Bio

Hi, I am Lilia, living in the North of Poland. I am the cook and... Read More

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A beautifully decorated slice of vegan gluten-free almond and coconut flour sponge cake, topped with fresh mixed berries and a dusting of powdered sugar.

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

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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... Read More

Ingredients You Need for 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

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

Preheat oven to 350°F.
In a bowl, sift together the coconut flour and almond flour with baking powder.
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.
Pour the batter into a greased cake pan and bake in the oven for about 30 minutes.
Check with a skewer to see if the cake is done. It should come out clean.
After the cake has cooled, decorate the cake with berries: raspberries, blueberries, blackberries, red and white currants, strawberries, etc...
Dust the cake with powdered sugar and serve.