Gluten-Free Sponge Cake with Cocoa
Prep time
Cook time
Total time
Do you want to make the perfect, fluffy, gluten-free sponge cake? This is the recipe you were looking for! I was amazed by how delicious this gluten-free sponge cake with cocoa and dry fruits turned out!
Serves: 1 30cm long gluten-free sweet bread
  • 200g Schar gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup caster sugar
  • ½ cup grapeseed oil + more for greasing the tray
  • ½ tsp vanilla extract
  • 1 tsp cocoa
  • 1 Tbsp dry fruits (I used papaya and apricots. You can use raisins too)
  • a pinch of sea salt
  1. Pre-heat oven at 356F/180C.
  2. Grease the tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
  3. Separate egg yolks from the egg whites.
  4. Whisk egg whites until foamy. Add sea salt.
  5. Whisk egg yolks with sugar, oil, vanilla extract and baking powder.
  6. Mix both slowly using a spatula.
  7. Slowly add flour and incorporate. Add the dry fruits. Mix again using a spatula.
  8. Save 1 Tbsp of the batter and put it in a small bowl. Add cocoa and mix.
  9. Pour the composition from the large bowl in the greased tray.
  10. Pour the cocoa mixture over the batter in the sweet bread tray. You can make the swirls on top using a teaspoon.
  11. Put it in the oven and let it bake for 35 minutes.
Recipe by Gourmandelle | Vegetarian Blog at