Gluten-Free Vanilla & Strawberry Sponge Cake


This cake was a mish-mash of two recipes I’ve used before. It uses a modified version of the gluten-free chocolate cake and the tofu “cream” – yofu recipes, both of which are equally delicious. I decided to top the cake with a thin layer of strawberries, but was far too lazy to make a glaze for them because I was impatient and wanted to eat it. 

The tofu “cream” and strawberries top this wonderfully light-mousse-like-sponge-cake really well. It’s incredibly light, packed full of protein, and is gluten and dairy-free.

You’ll have left over tofu “cream” from this recipe. You can save it for a delicious yofu dessert, by eating it on its own or swirling some jam (jelly), fruit, compote or unsweetened cocoa powder through it. 



Makes 6-8 servings

Tofu “cream” adapted from Enlightened Cooking – Tofu Cream

Vanilla sponge adapted from Healthy Indulgences – Healthy Chocolate Cake with a Secret



For the vanilla sponge

  • 4 large eggs, separated
  • 1 x 427 g (15 oz) can cannellini beans, rinsed and drained (drained weight 250 g, 8 ¾ oz)
  • 1 large egg, beaten
  • 2 T vanilla extract
  • 6 T oil (I used a mix of peanut and olive oil)
  • 110 g (⅓ c) honey
  • Pinch of salt
  • 1 t baking powder
  • ½ t bicarbonate of soda (baking soda)

For the tofu “cream”

  • 1 x 400 g (14 oz) organic firm tofu
  • 2 T oil
  • 1 T vanilla extract
  • 40 g (2 T) honey
  • Pinch of salt

For the topping

  • Fresh strawberries, washed, rinsed, hulled and thinly sliced
  • Apricot jam (jelly), mixed with a small amount of water and placed through a sieve (strainer) for glazing (optional)



1. Preheat the oven to 160°C/325°F. Line a 20 cm (8-inch) round cake tin with parchment paper OR grease with oil/butter and coat with cocoa powder, shaking off the excess.

2. Beat the 4 egg whites until foamy and stiff, set aside.

3. In a food processor, process the beans, whole egg, four egg yolks, vanilla, oil, honey and salt until smooth.

4. Pour the batter into a bowl, and add the baking powder and baking soda – stir well.

5. Fold in the egg whites gradually until fully incorporated, then pour into the prepared cake tin.

6. Bake at the centre of the oven for 45 minutes or until a skewer comes out clean when inserted.

7. Allow to stand in the tin for 10 minutes before turning out.

8. Meanwhile, make the tofu cream by placing all of the ingredients into a food processor. Blend until smooth, set aside.

9. Once the cake is cool, you can slice the cake horizontally and fill with tofu cream as well as spreading it all over the top and sides. Decorate with strawberries and glaze with apricot glaze if desired, enjoy!


3 thoughts on “Gluten-Free Vanilla & Strawberry Sponge Cake

    • Hello Cat, thanks for visiting. The cake had nothing in it other than what is stated in the ingredients list. I think the pink tinge is possibly from bad lighting, poor photography skills, or strawberry juice from the knife when cutting the cake. I am almost 100% sure the cake was not actually pink, even though this recipe is over 2 years old.

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