This Blueberry sponge cake is both gluten-free and dairy-free with no compromise in taste. Yes, it neither has eggs nor milk and It looks, feels and tastes just like blueberry cake should. So how is it gluten-free? – Because this cake uses buckwheat flour as a substitute for wheat flour. Although it has “wheat” in the name, buckwheat is not wheat and gluten is not present in both its raw or cooked state. Ok, so how about eggs, how can it be completely “dairy-free”? – Every cake needs a binding agent, especially a sponge cake. Here’s where aquafaba comes in – the perfect binding agent works just like eggs.
What is Buckwheat and what are its gluten-free benefits?
A gluten-free pseudocereal that is highly nutritious with various health benefits. Buckwheat is rich in iron, zinc and selenium, with a low glycaemic index of 40. It is rich in fibre and contains D-chiro inositol which is beneficial for people with insulin sensitivities. It is a great substitute for wheat flour, especially for anyone struggling with endometriosis, PCOS and diabetes. Buckwheat is a local crop of Valtelinna in the Lombardy region of northern Italy. Typically buckwheat grows in mountainous regions with temperatures not exceeding 20 ° C. Its uses include baking biscuits and cakes such as this gluten-free blueberry sponge cake. Buckwheat flour also makes delicious savoury dishes like pasta, such as “Pizzoccheri” and “Polenta taragna”, two common Italian dishes.
What is Aquafaba and how is it dairy free?
An ingredient used in place of eggs with a consistency similar to egg white. It can be whipped into meringues, and used in cakes and mouses. Aquafaba is the liquid from cooked chic peas, broad beans and kidney beans. However, the most commonly used aquafaba is that of chickpeas because of its more neutral colour – bearing a closer resemblance to egg white. So when next you use a tin of these peas/beans, drain and save the liquid. This is the perfect egg substitute you need for all your eggless baking adventures. This recipe requires whipping aquafaba until stiff peaks and folding it into the buckwheat batter. Thus, creating a delicious Gluten and dairy-free Blueberry Sponge Cake.
If you like this recipe you might also like this Gluten-free Polenta Pancakes with Berries.
Gluten-free Blueberry Sponge Cake with extra blueberry sauce
- 1 Bundt baking pan
- 300 g Buckwheat
- 200 g frozen blueberries
- 50 g sugar
- 160 ml aquafaba
- 90 ml water
- 70 ml oil
- 1 tsp baking powder
- ½ tsp salt
- 240 ml Aquafaba
- 100 g sugar
For the blueberry sauce
- 80 g frozen blueberries
- 10 g sugar
- Preheat your oven to 180˚C (355˚F). Grease a large bundt pan with vegetable oil.
- In a bowl, Mix together the buckwheat flour, baking powder, and salt.
- Add the water, vegetable oil, and aquafaba. Mix until just combined, then add the frozen berries. Mix together and set aside.
- Pour the second portion of aquafaba into a mixing bowl and add the second portion of sugar. Whisk in an electric mixer until stiff peaks.
- Taking one spoon at a time, fold the whisked aquafaba into the buckwheat mixture until it's all combined.
- Pour the mixture into the greased pan.
- Bake for about 1 hour 10 minutes, or until a skewer comes out clean.
- Remove from the oven and allow to cool completely, then turn the pan unto a flat dish to release the cake.
Make the blueberry sauce:
- Place the frozen blueberries and sugar in a sauce pan over medium heat.
- Bring to a boil, then reduce the heat to low and simmer for 10minutes.
- Pour the hot blueberry sauce over the cake.
- Slice and enjoy!