25 Sponge Cake Recipes That Are Light Fluffy & Delicious

Lately I can’t stop thinking about a cake that feels light and airy. The kind that rises tall and stays soft at the edges. That’s why I put together this batch of sponge cake recipes. They keep things simple with easy ingredients and steady steps, so you can bake with confidence.

If you bake for family, friends, or a weekend brunch, this collection fits you. If texture matters and you want a dessert that works for many occasions, you’re in the right place.

I pulled together 25 sponge cake recipes that are light, fluffy, and delicious. Each one uses common ingredients and simple steps. You’ll see vanilla bases, lemon zing, chocolate treats, and dairy-free options.

Here is why these recipes work. The secret is how you handle the eggs. Beat them until they cling to the whisk or hold shape, then fold in the flour gently to keep air in. Don’t over mix or the crumb will turn heavy. Simple tricks like room temperature eggs and a careful touch make all the difference.

Think of these cakes as plain and fancy at once. They pair with fresh berries, a drizzle of citrus glaze, or a light dusting of sugar. They work as layer cakes for a party or as a quick sheet cake for a weeknight treat. You can bake them in a round tin, a loaf pan, or a square pan and still get a soft crumb.

Pick a flavor you love, gather a few ingredients, and give it a try. You’ll have a dependable, crowd-pleasing dessert that feels indulgent but is easy to pull off. When you finish, share what you baked and what you’ll try next.

1. Classic Gluten-Free Vanilla Sponge Cake

You want a vanilla sponge that stays light without gluten. This Classic Gluten-Free Vanilla Sponge Cake uses almond and coconut flour to keep a tender crumb. It fits birthdays, tea time, or a quiet night dessert. Top it with fruit, whipped cream, or a simple glaze to suit any mood.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup honey

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp vanilla extract

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan.

2. Whisk together almond flour, coconut flour, baking powder, and salt in a bowl.

3. In a second bowl, beat eggs, honey, melted coconut oil, and vanilla until smooth.

4. Pour the wet into the dry and mix just until combined.

5. Bake 25 minutes. Let the cake cool before you slice it.

Flavor boost option: add a splash of lemon zest to brighten the vanilla. Serve with fresh berries and whipped cream for a simple, tasty finish.

Notes for you: if you want a sweeter cake, add a touch more honey or a sprinkle of sugar before baking. For a dairy-free version, you can swap in a neutral oil or dairy-free butter substitute.

2. Zesty Lemon Gluten-Free Sponge Cake

Looking for a gluten-free cake that stays light and airy? You want something bright for spring or summer gatherings. This Zesty Lemon Gluten-Free Sponge Cake delivers a soft crumb and a sunny lemon punch that fills the room with a fresh scent. Serve it plain or drizzle a lemon glaze for extra zing.

Ingredients

– 1 cup gluten-free all-purpose flour

– 3 eggs

– 1/2 cup sugar

– 1/3 cup lemon juice

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– Zest of 1 lemon

– Pinch of salt

Step-by-step making process

1. Preheat oven to 350°F (175°C). Grease a loaf pan.

2. Beat eggs with sugar until light and fluffy.

3. Stir in lemon juice, zest, and melted coconut oil.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Fold dry ingredients into wet batter until just combined.

6. Pour into the pan and bake 30 minutes, or until a toothpick comes out clean.

7. Let the cake cool completely before slicing. Optional: glaze with lemon drizzle.

8. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Notes and tips:

– For extra texture, sprinkle a pinch of poppy seeds into the batter before baking.

– If you want a lighter glaze, mix powdered sugar with a tiny splash of lemon juice until you reach a thin, pourable consistency.

3. Rich Chocolate Gluten-Free Sponge Cake

You want a chocolate cake that is rich but fits a gluten-free life. This Rich Chocolate Gluten-Free Sponge Cake delivers a moist crumb and deep cocoa flavor. Pair it with a silky ganache or whipped cream to finish.

Here is why it works: simple steps and a careful balance of wet and dry ingredients. Next steps.

Recipe Overview

– Servings: 12

– Prep Time: 15 minutes

– Cook Time: 35 minutes

– Total Time: 50 minutes

– Calories: 250 per slice

Nutrition Information (per slice)

– Carbohydrates: 30g

– Fat: 12g

– Protein: 5g

– Fiber: 3g

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup cocoa powder

– 3/4 cup sugar

– 4 eggs

– 1/2 cup melted butter

– 1/2 cup almond milk

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round baking pan.

2. In a large bowl, whisk sugar, eggs, and melted butter until smooth.

3. Stir in almond milk.

4. In another bowl, mix flour, cocoa powder, baking powder, and salt. Fold with the wet mix.

5. Pour into the pan and bake 35 minutes. Let cool before serving.

Tip: To make dairy-free, swap butter for coconut oil.

4. Strawberry Shortcake Gluten-Free Sponge Cake

You want a dessert that is gluten-free, light, and easy to make. This Strawberry Shortcake Gluten-Free Sponge Cake gives you a soft, airy sponge and bright berries. Layer it with whipped cream for a classic look that still tastes fresh. It works for picnics, barbecues, or a simple weekend treat.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp vanilla extract

– 1 tsp baking powder

– Pinch of salt

– Fresh strawberries

– Whipped cream

Recipe details

– Servings: 8

– Prep Time: 20 minutes

– Cook Time: 25 minutes

– Total Time: 45 minutes

– Calories: 220 per slice

Nutrition information (per slice)

– Carbohydrates: 27g

– Fat: 10g

– Protein: 3g

– Fiber: 2g

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.

2. In a bowl, whisk eggs and sugar until light and fluffy.

3. Stir in melted coconut oil and vanilla.

4. In another bowl, mix flour, baking powder, and salt. Add to wet ingredients.

5. Pour batter into the pan and bake 25 minutes. Let cool completely.

6. Slice the cake horizontally, spread with whipped cream, and layer with fresh strawberries. Top with the second cake layer.

Tip: add a layer of fresh mint leaves between the layers for a bright twist.

FAQs: How do I keep the cake from getting soggy? Wait to assemble until you’re ready to serve.

5. Matcha Green Tea Gluten-Free Sponge Cake

Do you crave a light gluten-free dessert with a fresh green tea touch? This matcha sponge cake is made for you. The earthy matcha flavors mingle with a tender crumb that melts in your mouth. It’s easy to bake and a nice twist for tea time or a simple after-dinner treat.

Here is the complete recipe so you can bake it today.

Recipe Overview\n\n

– Servings: 10\n

– Prep Time: 15 minutes\n

– Cook Time: 30 minutes\n

– Total Time: 45 minutes\n

– Calories: 180 per slice

Ingredients\n\n

– 3/4 cup gluten-free all-purpose flour\n

– 1/4 cup matcha powder\n

– 1/2 cup honey\n

– 4 eggs\n

– 1/4 cup coconut oil, melted\n

– 1 tsp baking powder\n

– Pinch of salt

Instructions\n\n

1) Preheat your oven to 350°F (175°C). Grease a round cake pan.\n

2) In a bowl, beat eggs and honey until fluffy.\n

3) Stir in melted coconut oil.\n

4) In a separate bowl, whisk flour, matcha, baking powder, and salt. Fold into wet ingredients gently.\n

5) Bake for 30 minutes or until a toothpick comes out clean. Cool fully before slicing.\n\n

Serve with a light dollop of whipped cream if you like a little extra indulgence.

Notes: If you can’t use coconut oil, swap in a neutral vegetable oil.

6. Carrot Cake Gluten-Free Sponge Cake

You’re looking for a gluten free carrot cake that’s light, fluffy, and keeps the carrot flavor. This sponge cake stays moist, sliceable, and easy to bake. The carrots give natural sweetness and moisture, so you can use less sugar. It fits Easter desserts and makes a simple, wholesome snack any day.

Next steps

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup brown sugar

– 1 cup grated carrots

– 4 eggs

– 1/2 cup coconut oil, melted

– 1 tsp cinnamon

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a round cake pan.

2. In a bowl, whisk together sugar, eggs, and melted coconut oil until smooth.

3. Stir in the grated carrots.

4. In a second bowl, mix flour, baking powder, cinnamon, and salt. Add to the wet mix and fold just until combined.

5. Bake 35 minutes. Let the cake cool completely before slicing.

Optional: add chopped nuts for extra crunch.

Vegan option: swap eggs for flax eggs to make this cake vegan-friendly.

Gluten-free doesn’t mean sacrificing flavor! This light and fluffy carrot cake sponge is a sweet reminder that wholesome, delicious desserts can brighten any day—Easter or not!

7. Almond Flour Sponge Cake

Craving a dessert that fits a grain-free plan? This almond flour sponge cake gives a soft, airy crumb with a warm nutty scent. It adds a little protein and still feels light enough to slice and share. The cake rises nicely and stays moist, great with fresh fruit and a dollop of whipped cream. Best of all, you can pull it together fast with pantry staples.

Here is the complete recipe so you can make it today.

– Servings: 10

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 190 per slice

Nutrition Information (per slice):

– Carbohydrates: 15g

– Fat: 12g

– Protein: 7g

– Fiber: 3g

Ingredients:

– 1 cup almond flour

– 1/2 cup honey

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp vanilla extract

– 1 tsp baking powder

– Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a round baking pan.

2. In a bowl, beat the eggs and honey until fluffy.

3. Mix in melted coconut oil and vanilla.

4. In another bowl, combine almond flour, baking powder, and salt. Add to the wet ingredients and mix until smooth.

5. Bake for 30 minutes or until a toothpick comes out clean.

Tips for serving: enjoy it alone or with a simple fruit compote and a touch of whipped cream. If you want a softer crumb, add an extra tablespoon of honey or a splash of milk.

FAQ: Can I replace honey with maple syrup? Yes, use the same amount.

8. Coconut Flour Sponge Cake

If you want a light, gluten-free sponge, this coconut flour version fits the bill.

It stays moist from eggs and coconut oil, and you get a gentle coconut aroma.

The texture is soft yet sturdy enough for clean slices.

Top it with coconut cream frosting or enjoy it plain for a simple tropical treat.

– Servings: 8

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 200 per slice

Ingredients

– 1 cup coconut flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp vanilla extract

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.

2. Beat eggs and sugar until fluffy.

3. Mix in melted coconut oil and vanilla.

4. In a separate bowl, whisk coconut flour, baking powder, and salt. Stir into wet ingredients until smooth. Let the batter rest 5 minutes to hydrate.

5. Bake 30 minutes. Let the cake cool completely before slicing.

9. Pumpkin Spice Gluten-Free Sponge Cake

Fall is here. You want a dessert that fits gluten-free baking and tastes rich. This pumpkin spice sponge cake is light, fluffy, and full of cozy pumpkin flavor. The warm spices smell like autumn and pair well with coffee or tea. Bake it for family gatherings or a holiday brunch.

Recipe overview

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 35 minutes

– Total Time: 55 minutes

– Calories: 210 per slice

Nutrition (per slice):

– Carbohydrates: 28g

– Fat: 9g

– Protein: 3g

– Fiber: 2g

Ingredients

– 1 cup gluten-free all-purpose flour

– 1 cup pumpkin puree

– 1/2 cup brown sugar

– 4 eggs

– 1/2 cup coconut oil, melted

– 1 tsp pumpkin spice

– 1 tsp baking powder

– Pinch of salt

Instructions

1) Preheat your oven to 350°F (175°C). Grease a round cake pan.

2) Beat the eggs with the brown sugar until the mixture looks light and smooth.

3) Stir in the pumpkin puree and the melted coconut oil.

4) In a separate bowl, whisk together the flour, pumpkin spice, baking powder, and salt. Fold this into the wet ingredients until just combined.

5) Bake for about 35 minutes. Let the cake cool completely before slicing.

Optional topping: dust with a little cinnamon or spread cream cheese frosting for extra richness.

Here is a quick tip: use canned pumpkin if you prefer a smoother batter. The cake stays moist and soft inside while the edges become a delicate crust.

Fall in love with dessert again! This Pumpkin Spice Gluten-Free Sponge Cake is your ticket to cozy autumn gatherings—light, fluffy, and bursting with flavor. Who knew gluten-free could taste this good?

10. Raspberry Almond Gluten-Free Sponge Cake

Love a light, airy dessert? This Raspberry Almond Gluten-Free Sponge Cake fits the bill. Fresh raspberries bring a tart kick, while almond flour keeps the crumb soft and delicate. It tastes bright and effortless. Serve it for brunch or as a simple dessert with a scoop of vanilla ice cream. The colors pop on the plate and the slice holds together nicely for a special touch.

Here is the complete recipe you can use today.

Recipe at a glance

– Servings: 8

– Prep Time: 20 minutes

– Cook Time: 25 minutes

– Total Time: 45 minutes

– Calories: 210 per slice

Ingredients

– 1 cup almond flour

– 1/2 cup sugar

– 3 eggs

– 1/4 cup coconut oil, melted

– 1/2 cup fresh raspberries

– 1 tsp baking powder

– Pinch of salt

Instructions

1) Preheat your oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment.

2) In a bowl, whisk eggs and sugar until light and fluffy.

3) Stir in the melted coconut oil.

4) In a separate bowl, mix almond flour, baking powder, and salt. Add to the wet ingredients and stir just until combined.

5) Gently fold in the raspberries.

6) Bake for 25 minutes. Let the cake cool completely before slicing. If you like, dust with powdered sugar for a pretty finish.

11. Vanilla Bean Gluten-Free Sponge Cake

You want a cake that is light, gluten-free, and full of vanilla aroma. This Vanilla Bean Gluten-Free Sponge Cake delivers that. Real vanilla bean paste fills the air with a warm scent as it bakes. It tastes great on its own or topped with berries for a fancy finish.

Here’s the complete recipe you can bake with confidence.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp vanilla bean paste

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan.

2. In a bowl, whisk sugar and eggs until the mix is pale and fluffy.

3. Stir in the melted coconut oil and vanilla bean paste.

4. In a separate bowl, combine flour, baking powder, and salt. Add this dry mix to the wet mixture and fold until smooth.

5. Bake for 30 minutes. Let the cake cool in the pan, then slice and serve.

Serving ideas

– Pair with fresh berries for a bright look.

– Dust with a pinch of powdered sugar or top with whipped coconut cream.

Nutrition information (per slice)

– Calories: 190

– Carbohydrates: 22g

– Fat: 8g

– Protein: 4g

– Fiber: 1g

This cake stays fluffy and keeps its delicate crumb. If you need a dairy-free option, the coconut oil keeps it friendly for many diets. Use vanilla bean paste to deepen the vanilla flavor, or swap with pure vanilla extract if you prefer. Enjoy a simple, elegant dessert that works for weddings, family gatherings, or a cozy night in.

12. Cherry Blossom Gluten-Free Sponge Cake

Want a light gluten-free sponge cake with a delicate cherry touch? This Cherry Blossom version brings a hint of spring to your table. It stays airy thanks to whisked eggs and a soft batter. The cherry puree adds fruit flavor without making the cake heavy. A pretty finish, with fresh cherries on top, makes it ideal for tea time or a small celebration.

Complete recipe

Ingredients:

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1/2 cup cherry puree

– 1 tsp baking powder

– Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a round baking pan.

2. In a bowl, whisk the eggs and sugar until fluffy and pale.

3. Stir in cherry puree and melted coconut oil until smooth.

4. In another bowl, whisk together flour, baking powder, and salt.

5. Fold the dry mix into the wet mix until just combined.

6. Pour into the pan and bake about 25 minutes, until a toothpick comes out clean.

7. Let the cake cool before slicing. Decorate with fresh cherries if you like.

Nutrition per slice: about 200 calories.

Decoration idea: a light dusting of powdered sugar or a few fresh cherries add color.

13. Peanut Butter Chocolate Chip Gluten-Free Sponge Cake

You want a dessert that’s light, fluffy, and gluten free. Chocolate and peanut butter add a rich, cozy flavor you’ll love. This gluten-free peanut butter chocolate chip sponge cake is moist and simple to bake. Serve it warm with ice cream or a quick chocolate drizzle, and your guests will be delighted.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup peanut butter

– 1/2 cup brown sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1/2 cup chocolate chips

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.

2. In a bowl, beat peanut butter, eggs, and brown sugar until smooth.

3. Stir in melted coconut oil.

4. In another bowl, whisk flour, baking powder, and salt; add to wet mixture gradually.

5. Fold in chocolate chips.

6. Bake 30 minutes. Cool before slicing.

14. Blueberry Lemon Gluten-Free Sponge Cake

Craving a light, sunny dessert that fits a gluten-free menu? This Blueberry Lemon Gluten-Free Sponge Cake gives you a tender, airy slice with bright lemon and juicy berries. It bakes quickly, easy to pull together, and shines with a simple lemon glaze or a swirl of whipped cream. The flavors are clean and fresh, perfect for brunch or a warm afternoon.

Here is the complete recipe you can trust.

Servings: 8

Time: Prep 20 min • Cook 30 min • Total 50 min

Calories: about 210 per slice

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 1/4 cup coconut oil, melted

– 4 eggs

– 1/2 cup blueberries

– 1 tsp baking powder

– Zest of 1 lemon

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan.

2. Whisk eggs and sugar until fluffy.

3. Stir in melted coconut oil and lemon zest.

4. In a separate bowl, whisk flour, baking powder, and salt; add to wet ingredients.

5. Gently fold in blueberries; pour into the pan.

6. Bake 30 minutes. Let the cake cool before slicing.

Tips

– Top with a lemon glaze or serve with whipped cream for extra flair.

– If you use frozen blueberries, thaw them first and pat dry.

15. Nutella Swirl Gluten-Free Sponge Cake

You want a chocolate treat that fits a gluten-free plan. This Nutella swirl gluten-free sponge cake gives a light, airy crumb and a glossy ribbon of Nutella. It uses simple ingredients and steps you can follow. The swirl adds a fancy touch without extra work. Here is why this recipe helps you bake with confidence.

Complete recipe details

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 300 per slice

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup Nutella

– 1/2 cup brown sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.

2. In a bowl, whisk brown sugar, eggs, and melted coconut oil until smooth.

3. In another bowl, mix flour, baking powder, and salt. Stir this into the wet mixture until blended.

4. Pour half the batter into the pan. Spoon in Nutella and swirl with a knife. Top with the remaining batter.

5. Bake for 30 minutes. Let the cake cool before cutting.

Serve in slices with a dollop of whipped cream if you like. If you want a different spread, almond butter works too.

Indulge in a chocolatey delight without the gluten! This Nutella swirl gluten-free sponge cake is a delicious reminder that baking can be simple, satisfying, and oh-so-fluffy. You deserve dessert that’s both tasty and light!

16. Honey Almond Gluten-Free Sponge Cake

Honey Almond Gluten-Free Sponge Cake

You want a light sponge cake that fits a gluten free plan and still feels like a treat. This Honey Almond Gluten-Free Sponge Cake uses almond flour and honey for natural sweetness. The crumb stays tender and airy. It pairs well with tea or fresh fruit and it keeps sugar in check.

Here is why it works for busy days. It relies on almond flour for moisture and honey for gentle sweetness. It bakes quickly and cuts nicely into round slices. You control the sweetness by using honey.

Complete recipe details:

– Ingredients:

– 1 cup almond flour

– 1/2 cup honey

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– Pinch of salt

– Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a round baking pan.

2. In a bowl, whisk honey, eggs, and melted coconut oil until smooth.

3. In a second bowl, mix almond flour, baking powder, and salt. Stir into the wet mix until just combined.

4. Bake about 30 minutes. Check doneness with a toothpick. Cool before slicing.

– Nutrition per slice:

– Calories: ~190

– Carbohydrates: 22 g

– Fat: 8 g

– Protein: 4 g

– Fiber: 2 g

– Serving ideas: top with berries, yogurt, or a light dusting of cinnamon.

17. Tropical Pineapple Gluten-Free Sponge Cake

You’re craving a dessert that’s light, fluffy, and gluten-free friendly. This Tropical Pineapple Gluten-Free Sponge Cake brings a sunny bite to any party. Fresh pineapple lifts the cake with bright sweetness while the sponge stays soft and airy. Next steps keep you on track, and you can bake it in about an hour; a coconut frosting adds tropical flair if you like.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1 cup crushed pineapple, drained

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.

2. In a bowl, whisk sugar, eggs, and melted coconut oil until smooth.

3. Stir in crushed pineapple.

4. In a separate bowl, whisk flour, baking powder, and salt. Fold into wet mix until just combined.

5. Bake about 35 minutes. Let the cake cool completely before slicing.

6. Optional: spread a light coconut frosting for extra tropical flair.

FAQ: Can I use fresh pineapple? Yes, chop fresh pineapple and drain well before adding.

Tips and serving ideas

– Chill the cake for easier slicing.

– Top with coconut frosting or a light dusting of powdered sugar.

– For more pineapple kick, add 1-2 tablespoons pineapple juice to the batter before mixing.

– Store leftovers in an airtight container in the fridge for up to 3 days.

18. Mocha Gluten-Free Sponge Cake

Craving a coffee kick that fits your gluten-free life? This Mocha Gluten-Free Sponge Cake gives you a light, airy crumb with bold chocolate and espresso notes. It pairs nicely with afternoon tea or a dessert after dinner. You get a rich treat that stays gluten-free, is easy to bake, and easy to share.

Recipe overview

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 250 per slice

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup cocoa powder

– 1/2 cup strong brewed coffee, cooled

– 4 eggs

– 1/2 cup sugar

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan.

2. Beat eggs, coffee, and sugar until well blended.

3. Stir in melted coconut oil.

4. In another bowl, whisk flour, cocoa powder, baking powder, and salt. Fold into the wet mix until just combined.

5. Bake about 30 minutes. Let the cake cool fully.

6. Optional: drizzle with chocolate ganache for extra richness. To make ganache, melt 1/2 cup dark chocolate with 2 tablespoons cream and whisk until smooth.

If you want a milder kick, try decaf coffee. You still get the mocha flavor without the caffeine spike. Enjoy a slice with a cup of tea or a glass of cold milk for a complete treat.

Indulge in a slice of Mocha Gluten-Free Sponge Cake – where light and fluffy meet rich and bold! Perfect for those craving a gluten-free treat that’s easy to bake and even easier to share.

19. Peanut Butter Banana Gluten-Free Sponge Cake

Craving a light sponge with real banana flavor and a peanut swirl? This Peanut Butter Banana Gluten-Free Sponge Cake answers that wish. It stays moist, works for breakfast, a quick snack, or dessert, and uses gluten-free ingredients. You can bake it quickly with simple pantry items.

Here is why it fits your kitchen needs.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup peanut butter

– 1 cup mashed ripe bananas

– 4 eggs

– 1/2 cup honey

– 1 tsp baking powder

– Pinch of salt

– Optional: chopped peanuts for topping

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a round cake pan.

2. In a large bowl, whisk peanut butter, bananas, eggs, and honey until smooth.

3. In another bowl, mix gluten-free flour, baking powder, and salt.

4. Stir dry ingredients into the wet mixture until just blended.

5. Pour batter into the pan. Bake for about 30 minutes, or until a toothpick comes out clean.

6. Let the cake cool for 10 minutes, then slice. If you like, sprinkle chopped peanuts on top.

Store any leftovers in the fridge for up to 3 days. Enjoy a slice warm or cooled.

20. Chocolate Mint Gluten-Free Sponge Cake

Love chocolate and a fresh mint lift? This Chocolate Mint Gluten-Free Sponge Cake gives you both. The mint note cools the cocoa. The gluten-free batter stays light and tender. It’s a dessert you can make for a crowd or a quiet night in.

Here is the full recipe you can bake tonight.

Recipe details

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 240 per slice

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup cocoa powder

– 4 eggs

– 1/2 cup sugar

– 1/4 cup coconut oil, melted

– 1 tsp peppermint extract

– 1 tsp baking powder

– Pinch of salt

Instructions

1) Preheat your oven to 350°F (175°C). Lightly grease a round cake pan.

2) In a bowl, whisk eggs and sugar until pale and smooth.

3) Stir in the melted coconut oil.

4) Add peppermint extract and mix well.

5) In another bowl, whisk together flour, cocoa, baking powder, salt.

6) Fold the dry ingredients into the wet mix until just combined.

7) Bake for 30 minutes. Test with a toothpick; the center should be set. Cool completely before slicing.

8) Top with whipped cream and fresh mint leaves for a pretty finish.

FAQs:

– Is peppermint extract necessary? It adds a nice lift, but you can leave it out if you want a pure chocolate cake.

21. Gingerbread Gluten-Free Sponge Cake

You want a warm, gluten‑free dessert that fits a holiday menu. This Gingerbread Gluten-Free Sponge Cake brings cozy spice and a light, airy bite to your table. It feels like a soft sponge with a gentle kiss of ginger and cinnamon. The cake stays tender when you bake it right and cuts clean for sharing. Add a dollop of whipped cream or a scoop of vanilla ice cream for a comforting finish.

Recipe overview:

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 210 per slice

Nutrition Information (per slice):

– Carbohydrates: 28 g

– Fat: 9 g

– Protein: 4 g

– Fiber: 2 g

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup brown sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 tsp ground ginger

– 1 tsp ground cinnamon

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.

2. In a bowl, whisk together brown sugar, eggs, and melted coconut oil.

3. Stir in the ginger and cinnamon until fragrant.

4. In a separate bowl, mix the gluten-free flour, baking powder, and salt. Fold dry ingredients into the wet mix until just combined.

5. Bake for about 30 minutes. Check doneness with a toothpick; it should come out clean. Cool fully, then dust with a light sprinkle of powdered sugar if you like.

Tips to try:

– If you prefer a stronger ginger note, add 1/2 tsp extra ground ginger.

– For extra moisture, swap half of the coconut oil for applesauce.

FAQs:

– Can I use fresh ginger? Yes. Grate fresh ginger and use about 1 Tbsp, then reduce the cinnamon by a pinch.

– Can I bake this as a loaf? Yes, just adjust to a longer bake time and test for doneness in the center.

22. Spiced Peach Gluten-Free Sponge Cake

You want a light sponge cake that lets peaches shine. This Spiced Peach Gluten-Free Sponge Cake does just that. The warm cinnamon notes lift the fruit’s sweetness. It stays fluffy without dairy and is easy enough for a weeknight bake. Try it for summer picnics or a simple family dessert.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1 cup diced fresh peaches

– 1 tsp cinnamon

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.

2. Beat eggs and sugar until light and fluffy.

3. Stir in peaches and melted coconut oil.

4. In a separate bowl whisk flour, baking powder, cinnamon, and salt.

5. Fold dry ingredients into wet ingredients until just combined.

6. Pour batter into the pan and bake for 28 to 32 minutes, until a toothpick comes out clean.

7. Let the cake cool completely before slicing.

8. Top with whipped cream for a sunny finish.

23. Apricot Almond Gluten-Free Sponge Cake

You want a gluten-free sponge cake that stays light and tasty. You want apricot sweetness with a hint of almond. This Apricot Almond Gluten-Free Sponge Cake blends almond flour with apricot puree for a moist, airy crumb. It pairs well with tea and makes a simple, crowd-pleasing dessert. Here is the full recipe with clear steps.

Recipe details

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 210 per slice

Nutrition Information (per slice):

– Carbohydrates: 22g

– Fat: 9g

– Protein: 4g

– Fiber: 2g

Ingredients

– 1 cup almond flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 1/2 cup apricot puree

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a round baking pan.

2. In a bowl, beat sugar, eggs, and melted coconut oil until light.

3. Stir in apricot puree.

4. In another bowl, whisk almond flour, baking powder, and salt. Fold into wet mix.

5. Bake 30 minutes. Let cool before slicing. Serve with whipped cream or a light glaze.

FAQ: Can I use dried apricots? Puree them first.

24. Chocolate Chip Oatmeal Gluten-Free Sponge Cake

You want a cake that’s cozy, not too sweet, and easy to bake. This Chocolate Chip Oatmeal Gluten-Free Sponge Cake mixes oats with chocolate chips for a wholesome treat. The oats add chew and texture, while the chips give a friendly sweetness. The sponge is light and soft, so you can enjoy it for breakfast or dessert without guilt. You can make it with simple pantry staples and a bowl, not a lot of fuss.

Complete recipe

Servings: 10

Prep Time: 20 minutes

Bake Time: 30 minutes

Total Time: 50 minutes

Ingredients

– 1 cup gluten-free oats

– 1/2 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 large eggs

– 1/4 cup coconut oil, melted

– 1/2 cup chocolate chips

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line with parchment.

2. In a bowl, mix oats, flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs and melted coconut oil.

4. Pour wet into dry and mix until just combined. Fold in chocolate chips.

5. Bake 28-32 minutes until golden and a toothpick comes out clean. Let the cake cool on a rack before slicing.

25. Cinnamon Roll Gluten-Free Sponge Cake

Craving a dessert that tastes like a cinnamon roll but is as light as a sponge cake? This gluten-free cinnamon roll sponge cake gives you that cozy swirl in every bite. It bakes up soft and airy, perfect for brunch or a coffee break. You get a gentle cinnamon kick without heaviness.

Here are the complete recipe details you can use today.

Ingredients

– 1 cup gluten-free all-purpose flour

– 1/2 cup sugar

– 4 eggs

– 1/4 cup coconut oil, melted

– 2 tsp cinnamon

– 1 tsp baking powder

– Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round baking pan.

2. In a bowl, whisk together sugar, eggs, and melted coconut oil until smooth.

3. In another bowl, mix flour, baking powder, cinnamon, and salt. Stir into the wet ingredients until a light batter forms.

4. Pour into the pan and swirl a bit of extra cinnamon and sugar on the surface.

5. Bake about 30 minutes. Let the cake cool before slicing.

Optional: a light icing on top adds a tasty finish.

Nutrition (per slice)

– Calories: 240

– Carbohydrates: 30g

– Fat: 10g

– Protein: 5g

– Fiber: 2g

Notes: For a warmer spice, try a pinch of nutmeg or vanilla in the batter.

Conclusion

With these 25 light, fluffy, and delicious gluten-free sponge cake recipes, you have a plethora of options to satisfy your sweet tooth while respecting dietary needs. Each recipe brings its unique flavor and texture, ensuring that everyone can enjoy a delightful dessert. Whether it’s classic vanilla or exotic matcha, there’s a cake for every occasion.

Gather your ingredients, preheat your oven, and let the baking adventures begin!

Frequently Asked Questions

What Ingredients Can I Use for Gluten-Free Sponge Cake Recipes?

When making gluten-free sponge cakes, you can use alternatives like almond flour, coconut flour, or a blend of gluten-free all-purpose flour. These ingredients help achieve that light and fluffy texture you desire while ensuring your cake is gluten-free. Don’t forget to include eggs for structure and moisture!

How Can I Ensure My Sponge Cake Stays Light and Fluffy?

To keep your sponge cake light and fluffy, it’s crucial to whip your egg whites until they form stiff peaks before gently folding them into the batter. This technique incorporates air, which is key for a soft texture. Also, be careful not to overmix once you add the dry ingredients, as this can deflate the batter.

Are There Any Easy Baking Tips for Beginners Making Sponge Cake?

Absolutely! For beginners, start with easy baking recipes that have fewer ingredients. Always measure accurately and follow the instructions closely. Preheat your oven to the right temperature before baking and consider using parchment paper in your cake pans for easy removal. Lastly, don’t skip the cooling time; it’s essential for the cake’s structure!

What Are Some Fun Variations of Sponge Cake I Can Try?

There are so many delightful sponge cake variations to explore! You can try adding flavors like matcha for a unique twist, or incorporate fruits like strawberries or blueberries for a refreshing spin. Experimenting with different extracts, such as almond or lemon, can also elevate your cake’s flavors and make it truly delicious!

Can I Use These Sponge Cake Recipes for Special Occasions?

Absolutely! These sponge cake recipes are perfect for special occasions like birthdays, weddings, or any festive gathering. Their light and fluffy texture, along with various flavors, make them versatile and crowd-pleasing. Feel free to decorate them with frosting, fruits, or whipped cream to add that special touch!