Dessert Recipes

Gluten Free Mixed Berry & Vanilla Sponge Layer Cake

August 14, 2021

Serves 8
Prep Time
Cook Time
Difficulty Level
3 / 5

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.




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.

TIP Cake is best made and assembled on day of serving.