Simple gluten-free sponge cake with fruity filling and dark chocolate. The perfect combination of soft dough, orange jelly and chocolate. Vegan, gluten-free and lactose-free.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 10Piece
Calories 318kcal
Ingredients
FOR THE SPONGE CAKE:
1Flaxseed egg (optional)1 tablespoon flaxseed meal + 3 tablespoons hot water
Prepare flaxseed egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of hot water. Set aside and allow to infuse.
1 Flaxseed egg (optional)
Preheat the oven to 180 degrees Celsius (or 200 degrees Celsius top/bottom heat) and line a 23cm diameter springform pan with baking paper (bottom). Grease sides with a little vegetable oil or margarine. Set aside.
FOR THE SPONGE CAKE Combine gluten-free flour blend, almond flour, vegetable milk, baking oil, raw cane sugar, baking powder, vanilla, pinch of salt, and optional orange zest and turmeric in a bowl and whisk or use a silicone spatula to make a uniform batter.
140 g gluten free flour mix, 50 g Almond flour, 130 ml Plant milk, 75 ml Baking oil, 100 g Raw cane sugar, 1 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, A pinch of salt, Zeste, ½ tbspn Turmeric
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into the molds and smooth out.
Put in the oven and bake for 30 minutes.
In the meantime, prepare the ORANGE JELLYMake E. To do this, put the orange juice in a small saucepan with the agar agar powder and whisk to combine. Bring to a boil and boil for 2-3 minutes. Remove from the heat and pour into a mold with a diameter of about 23 cm! Immediately place in the refrigerator and allow to set.
2 g Agar agar, 350 ml Orange juice
TIP: My mold was slightly larger than 23cm, this is not a problem. The overhang can be easily trimmed afterwards. See video. The mold can also be a tad smaller, then the jelly is slightly smaller than the cake and is also best placed on the cake.
At the end of the baking time THE BURNING COOK check with a wooden stick if it is ready. If the wooden stick comes out "clean", remove from oven and let cool completely. Otherwise, bake for another 10 minutes and check again. Allow to cool completely.
Once the cake has cooled and the orange jelly is firm, carefully remove jelly from the pan and either place directly on top of the cake or (as I did) cut the cake once horizontally down the middle. Put back in the refrigerator.
FOR THE CHOCOLATE COATING Melt the chocolate carefully over a water bath. If necessary, dilute with a little cocoa butter or vegetable milk and spread over the finished cake. Smooth out and let chocolate set. Optionally decorate with fresh orange slices and orange zest. NOTE: Fresh orange slices are NOT suitable if the cake is not eaten immediately.
120 g dark, 1-2 tbspn Cocoa butter optional for thinning
Chill for at least an hour, cut into pieces, optionally refine with cream and enjoy!
Store in an airtight container in the refrigerator for up to 2 more days.