Gluten Free Mixed Berry & Vanilla Sponge Layer Cake

Nothing wows more than a homemade sponge layer cake, carefully pieced together with care and detail. In a gluten and refined sugar free twist, our version of the classic vanilla sponge cake contains wholesome components such as yoghurt, nuts and mixed berries, making for a gorgeous and yummy treat with health in mind.

Yield: Serves 8
Prep Time: 20 mins
Cook Time: 30 mins
Difficulty Level: 3/5

Ingredients

• 6 eggs
• 2 tsps vanilla bean paste
• ¾ cup (165 g) maple sugar
• ¼ cup (60 g) coconut oil, melted
• 1½ cup (180 g) ground almonds
• ¾ cup (100 g) gluten-free plain (all-purpose) flour
• 1 tsp gluten-free baking powder
• 500 g reduced-fat vanilla yoghurt
• 125 g fresh raspberries
• 125 g fresh blueberries

Steps

01. Preheat oven to 180 C. Grease and line two 20 cm round springform pans with baking paper.

02. Beat eggs, vanilla and maple sugar in a small bowl with an electric mixer for 10 mins or until light and creamy. Add coconut oil; beat for a further 3 mins.

03. Transfer mixture to a large bowl; gently stir in ground almonds, sifted flour and baking powder. Spoon mixture evenly between pans.

04. Bake cakes for 30 mins or until cakes spring back when lightly pressed with a finger. Remove cakes from pans immediately; peel away lining paper from sides. Using base lining paper, slide cakes onto wire racks to cool.

05. Place one cake layer on a serving plate, discarding lining paper; top with half the yoghurt and half the berries. Top with second cake, discarding lining paper, then remaining yoghurt and remaining berries.

TIP

Cake is best made and assembled on day of serving.

Photo: bauersyndication.com.au