Image for illustration onlyGluten-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
Instructions
- 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.
Nutrition
- Calories
- 305
- Protein
- 4g
- Carbs
- 52g
- Sugar
- 22.1g
Recommended Equipment & Products
- Electric hand mixer
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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.