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loaf of sponge cake on doily with knife and coffee cup

Gluten-Free Maple Sponge Cake

Even if you are gluten-free or Keto, this gluten-free Maple Sponge Cake for dessert is sure to please everyone on a brisk Fall day.
Print Recipe
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes

Ingredients

  • 4 medium eggs
  • 2 medium egg yolks
  • 1 cup pure maple syrup
  • 1/4 cup milk
  • 3 tbsp butter
  • 2 cups almond flour
  • 2 tbsp arrowroot *can substitute cornstarch*
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 375F.
  • Place eggs, egg yolks, and mapel syrup in top of double boiler. Place over hot water and beat with an electric mixer only until foamy; do not cook. Remove from heat.
  • Heat milk with butter and pour half of it into egg mixture; reserve other half.
  • Beat mixture in double boiler on low until thickened but not to the point of a custard-like consistency.
  • Sift the flour. Sift again with the arrowroot, salt, and baking powder.
  • Pour egg mixture slowly into the flour mixture while stirring constantly. Add remaining milk-butter mixture and vanilla. Pour into two 9"x5" loaf pans lined with wax paper in the bottom. Butter the paper and sides of pans.
  • Bake at 375F for 30 to 35 minutes or until a toothpick comes out clean.
  • Cool on wire racks. Serve with whipped cream, fruit, or vanilla ice cream, as desired.
Course: Baking, breads, cake, cakes, Dessert, gluten-free, keto
Cuisine: American
Keyword: angel food, breakfast cake, cakes, gluten-free, homemade, keto, maple, recipe, sponge cake
Servings: 6
Calories: 358kcal