Flourless Sponge Cake: Gluten and Dairy Free
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
 
Flourless Sponge Cake: Gluten and Dairy Free
Ingredients
  • 7 eggs, separated at room temp
  • ⅔ cup of agave nectar
  • 2 tbsp fresh lemon juice
  • zest of 1 orange (about ½ tbsp)
  • ½ cup potato (or other starch like tapioca, arrowroot, or corn if not keeping Passover)
  • ¼ cup of almond meal
Instructions
  1. Preheat oven to 300 degrees
  2. Separate eggs, placing yolks in main mixing bowl
  3. Beat yolk until fluffy and add in juice, agave, and zest
  4. Sift potato starch and almond meal and add in gradually
  5. Beat egg whites until stiff
  6. Gently fold in whites into batter, being sure not to deflate
  7. Place 10" tube pan onto a cookie sheet (we wrap the bottom of ours to prevent it from leaking) . Pour batter into an ungreased tube pan
  8. Bake at 300 for 30 min and turn up heat and bake at 325 until golden brown and set (about another 15 minutes-knife inserted will be clean)
  9. Invert and allow to cool
  10. Serve with whipped cream and berries (try this cinnamon coconut vegan whipped cream)
Notes
Based on 12 slices, but could easily get more from this cakeponge Cake Made Without Flour
Nutrition Information
Serving size: 1/12 Calories: 130 Fat: 3.9 g Saturated fat: 1 g Carbohydrates: 20.7 g Fiber: 1 g Protein: 3.9 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/gluten-free-desserts/flourless-sponge-cake-gluten-and-dairy-free/