Why is the egg-free sponge cake so fluffy?

Instead of eggs, sparkling water does the lifting: the bubbles push the batter up as it bakes, so the sponge turns out high and airy. It helps to pour the batter into the tin quickly and bake it right away so the bubbles stay in. I use the same trick for my waffles and muffins.

Can I make the almond sponge cake gluten-free?

The base recipe with spelt flour is not gluten-free. For a gluten-free version, swap the spelt flour 1:1 for a gluten-free flour blend (ideally one with a binder such as psyllium or xanthan). The ground almonds stay – they give the sponge its fine, nutty flavour anyway.

Which berries work best on this cake?

I love a colourful mix of strawberries, raspberries, blueberries and blackberries. You can also use just one kind or swap in other fruit like apricots or nectarines. Fresh, ripe berries in season taste best and turn the cake into a real summer highlight.

Can I prepare the almond sponge cake with berries ahead?

Yes, the sponge base bakes perfectly a day in advance. Keep it cooled and airtight. It is best to whip the cream and add the berries only shortly before serving so the base does not go soggy.

Which cream can I whip for the cake?

I use whippable soy cream, which holds its shape beautifully. Whippable oat or coconut cream works just as well. Sweeten the cream to taste – I like to add a splash of elderflower syrup.

Almond Sponge Cake with Berries – Vegan · Freistyle by Verena Frei

Hello lovelies, I don’t think it would come as a surprise that I like to share a cake recipe with you during berry season. This time it’s a recipe for an almond sponge cake with berries and whipped cream. It’s the perfect summer cake because it‘s easy to prepare and can be topped with any type of berries (or any other fruits). You should still be able to find some elderflowers before they fully fade and turn into berries.

Of course the sponge cake is without any eggs and yet it’s pretty fluffy. This is mainly because of adding some sparkling water, which is my favorite method when baking vegan cakes. The sparkling water makes the dough rise easily and become very fluffy – give it a try. I also add it to my waffle recipes and the muffins here.

Round almond sponge with yogurt cream and fresh berries, served

This sponge cake tastes best if it’s slightly cooled, especially now that it is nice and warm outside. My sponge cake has a mild brown color because I used coconut blossom sugar. I truly like this sort of sugar because it adds a slight caramel flavor to anything baked with it. In general I hardly ever use white industrial sugar (occasionally powdered sugar). If the look of the cake is important to you, you may also use birch sugar alternatively.

Almond sponge cake with berries on a white plate, close-up

I used whippable soy cream, even though I’m not a big fan of soy milk or soy yogurt. But the cream is delicious and so easy to whip (available at the orange M :-)). The true stars of this cake are the fresh berries. I used fresh blueberries, strawberries, raspberries and blackberries – so good. Of course you can also use just one kind of berries, however you like.

This was definitely not that the last berry recipe which will expect you in the near future. The best thing about summer: all these delicious and local berries you can now buy or even harvest in your own garden. I’m looking forward to receiving your pictures if you try this recipe. I’m sure your family or your next visitors will be very happy to taste this cake!

If you love berry season as much as I do, be sure to try my summery strawberry galette, the creamy strawberry-rhubarb tiramisu or the little berry cupcakes with chocolate frosting for your next Sunday table.

Almond sponge cake with berries

Verena's notes