Serves 8
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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.


  • 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

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


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.


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


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.


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.

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