Gluten-Free Vegan Sponge Cake

This is a  Pietro Leemann’s recipe, but I amended it by replacing regular milk with powdered soy milk.

Ingredients:
150 gr of potato starch
150 gr of raw sugar
150 gr of powdered soy milk
110 gr of grated coconut
1 banana
140 gr of soymilk
90 gr of soy melted butter
2 tablespoons of baking powder

Procedure:
Mix the baking powder with starch; dd also all the dry ingredients, after sifting them.
Pour the butter into the mixture first, then milk and finally the mashed and pureed banana (or half an apple plus half a banana, pureed) and work well for 5 minutes. Pour the mixture into a cake tin and bake at 170 degrees for 25 minutes (in a convection oven).
Let the cake cool in the mold for 15 minutes after removing it from the oven, then turn it upside down to dry the excess moisture in the bottom.

Chef: Tania from VeganBlog

1. monsoon 13 May 2011 at 06:14

   

   This is absolutely useful, thanks for that! I think that we should all try to have less gluten, even if we don’t suffer of coeliac desease. As far as I know, gluten is rich in proteins – and that’s good and that’s why seitan is so good for us vegans – but also it’s quite irritating for our guts, which is not good at all.

   
   
2. Cassandra78 14 May 2011 at 20:29

   

   This is very useful… I think Monsoon’s right, too much gluten is not that healthy for the human body. Thanks for this gluten free alternative then