Gluten-Free Blueberry Sponge Cake with Extra Blueberry Sauce

An elegant dessert featuring the airy, melt-in-your-mouth texture of a delicate sponge cake, balanced by the vibrant burst of juicy blueberries at its core. Accompanied by a velvety blueberry coulis that adds depth and a striking hue, this dish serves as a sophisticated finale to any festive gathering.

Prep: 20 min
Servings: 8
Difficulty: Medium

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Instructions

Servings:8

1Heat the oven to 180˚C.
2Grease a large bundt pan with vegetable oil.
3In a bowl, mix the buckwheat flour, baking soda powder and salt.
4Add the water, vegetable oil and aquafaba, and mix until the mixture comes together. Then, add the frozen blueberries.
5Place the mixture aside.
6In a separate bowl, pour the second amount of aquafaba and add the second amount of sugar, and beat with an electric mixer until you get a stable foam.
7Gently fold the whipped aquafaba into the buckwheat mixture until the mixture comes together.
8Pour the mixture into the greased pan.
9Bake for about 1 hour and 10 minutes, or until a toothpick comes out dry.
10Allow the cake to cool completely before turning it out onto a flat plate.
11For the sauce, put the frozen blueberries and sugar in a saucepan over medium heat.
12Bring to a boil, then lower the flame and cook for 10 minutes.
13Pour the hot sauce over the cake, cut and enjoy!

Ingredients

300g buckwheat flour, 200g frozen blueberries, 50g white sugar, 160ml aquafaba, 90ml water, 70ml vegetable oil, 1 tsp baking powder, 1/2 tsp salt, 240ml aquafaba for whipping, 100g white sugar for whipping, 80g frozen blueberries for sauce, 10g white sugar for sauce

Nutrition

Calories: 305
Protein: 4g
Carbs: 52g
Sugar: 22.1g

Chef tips

Feel free to substitute blueberries with other berries of your choice. Ensure to whip the aquafaba until stiff peaks form for a light cake texture.

Recommended Equipment & Products

Nutrition

Calories: 305
Protein: 4g
Carbs: 52g
Sugar: 22.1g

Recommended Equipment & Products

Electric hand mixer
Amazon

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Chef tips

Feel free to substitute blueberries with other berries of your choice. Ensure to whip the aquafaba until stiff peaks form for a light cake texture.

Culinary reasoning

An elegant dessert featuring the airy, melt-in-your-mouth texture of a delicate sponge cake, balanced by the vibrant burst of juicy blueberries at its core. Accompanied by a velvety blueberry coulis that adds depth and a striking hue, this dish serves as a sophisticated finale to any festive gathering.

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Electric hand mixer

Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.