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Easy gluten free sponge cake with coconut whipped cream (vegan, gluten free & refined sugar-free)

This vegan sponge cake is so light, moist, so fluffy and it’s so delicious with the coconut whipped cream and the juicy berries. It’s prefect for birthdays and celebrations. 


  • 1 1/4 cups Gluten free all purpose flour bobsredmill*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened soy milk
  • 1/4 cup water
  • 1 tbsp white vinegar
  • 1/2 cup unrefined coconut sugar or raw cane sugar
  • 1/4 cup canola oil or sunflower seed oil
  • 2 tsp pure vanilla extract

Coconut whipped cream

  • 1 can full fat coconut milk chilled in the fridge overnight
  • 1 tbsp unrefined coconut sugar or raw cane sugar


  1. Preheat oven to 180 celsius. Grease a 6 inch baking pan and set aside.

  2. Combine milk, canola oil, sugar, vanilla, white vinegar and water. 

  3. In a large bowl mix together flour, baking powder, baking soda and salt. 
  4. Pour wet mixture into dry and mix until you got a smooth batter. Pour the batter in an greased baking pan. Bake for 30-35 minutes, until an inserted toothpick comes out clean. 

Coconut whipped cream

  1. Chill your mixing bowl and whisk attachment in the freezer for 20 minutes before whipping.

  2. Remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. 

  3. Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl, add coconut sugar and continue beating for another 2 minutes. 

  4. When the cake is completely cold, cut the cake with a serrated knife and sandwich together with half of the coconut whipped cream. Spread the remaining coconut whipped cream over the top of the cake and decorate with the berries.